The chicken is probably one of the most abused dish on my blog. I just can’t help myself buying a pack or two when they are on sale in the supermarket. For this blog, I found a small-size fryer on sale which was enough for two meals. I grabbed and bought it without hesitation and just left it in the freezer for a week until I found a proper recipe for it.
It has been a while since I did a faux pas Lechon Manok; very, very long time. It’s the availability and the affordability of the chicken and chicken parts which draws me to making a dish and with little time in my hand, I really wouldn’t have the opportunity to see other butchers in my area. The chicken is always there and always will be, wherever and whenever. Honestly, I missed the smokiness and the charcoal smell emanating from a Pinoy-Style rotisserie. It’s different and the smoke and maybe even the pollution provides that distinct whiffing, aura only seen in Manila. When that particular craving descends upon me, I prep myself an entire fryer all to myself. It’s one way of satisfying that need without dealing with either smoke or charcoal (prohibited in a building). Anyway, here’s Part Deux of my Rotisserie (Roast) Chicken. I wrote one for Iska several years ago (2006..loooong time) and I believe that didn’t go into the brining process.
- Brown Sugar
- Lemon Grass
- White Onion
- Green Onion
- Black Peppercorns
- Bay Leaves
- Lime Peel
- Sea Salt
Heat a pot of boiling water together with all the other ingredients. Set aside and let cool. Place the fryer, breast up, into the pot and leave it in the fridge for two to three days.
Remove the chicken from the pot and discard the brine. Pat dry with a towel and truss using a butcher’s twine. Insert a whole lime or lemon, a stick of lemon grass, and a piece of small onion (or onion peel) into the cavity before trussing. Set it on a roasting pan and roast at medium-to-high or until the skin turns golden; basting every now and then with its own drippings.
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