CLASSIC LITSON MANOK 2 whole chicken, large 1 tablespoon rock salt (to season the chicken) ½ cup calamansi or pineapple juice ½ cup soy sauce 2 tablespoons fish sauce ¼ cup brown sugar 1 can coconut milk (approximately 2 cups) 1 teaspoon ground black pepper 6-8 bulbs garlic 1 red onion ½ inch ginger 8 stalks lemongrass (remove green part), for filling the chicken Turbo broil or roast at 375- 400F for 1 hour. Sauce: Marinade 2 cups coconut milk 1-2 packs sweet crackers 2 small cans liver spread Brown sugar, as needed Black pepper, as needed Cane vinegar, as needed

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So during special occasions, di ba? Maganda yung meron tayong lechon.

Pero syempre, di ba? Minsan ang budget natin, medyo tight.

So today, let's cook a lechon na super sarap pa rin, still homemade, pinaghirapan mo pero hindi masakit sa bulsa.

This is my homemade lechon manok at meron ditong homemade na sauce na talaga naman, nako, i-ready mo ang sinain.

So this lechon manok recipe is inspired.

Inspired by the Sinaunang Lechon Manok, yun yung hinahanap ko eh.

Yung may taste of, yung parang native talaga yung lasa.

And after testing recipes, after some recipe development na ginawa ko over the past weeks,

na-discover ko na adding coconut milk will really make your lechon manok extra delish

and tumutulong din to na mas mapalamboy.

Yung laman ng iyong chicken.

So into my blender, coconut milk.

I'm just using canned, pwede kang gumamit ng freshly piga.

Don't worry ha, itong marinade na ito, good for 2 to 3 chickens na ito.

So sulit pa rin.

Soy sauce, this is just calamansi juice or lime juice, brown sugar.

Black pepper, ginger, patis, sibuyas, and your garlic.

Pwede mo pang dagdagan yung bawang if you want and i-blender ko lang ito nang mabilis.

That's it.

O diba?

Bakit ko binlender?

Para hindi na ako mag-chop, chop, chop, chop, chop, chop.

Hindi mo itatapon ito ha kasi ito na din yung magiging sauce mo later on.

And then I just have here 2 chickens that I'm going to season with salt.

Asnan mo lang yung chicken mo para lang siguradong malasang malasa hanggang kaloob-looban.

Okay, asnan the chicken and then you pour the marinade.

After pouring the marinade, imamasage ko pa yan.

O diba? Para ma-relax yung laman ng chicken mo, mas kumapit ang marinade.

And then for this one, it's advisable.

It's advisable.

If you have overnight, iwan mo sa ref overnight.

Talagang mas manunoot yung lasa.

Kung wala naman, 2 to 4 hours, ibabad mo lang dyan.

Make sure ibaliktad mong ganun para talagang both sides is nanunoot ang flavors.

Tapos iluluto natin yan mamaya.

Again, huwag mong itatapon yung marinade because ito na din yung magiging lechon manok sauce natin.

Later, balikan natin.

Okay, so this has been babad here.

Nagbabatab na siya for around 2 hours.

Ready na ako magsalang but of course, the classic lechon manok may tanglad.

So yung tanglad, medyo ayan, pupukin mo lang to bring up the essential oils.

Gosh!

This is my favorite.

Ito ang pinakagusto kong aromatic.

It smells so good.

So relaxing.

And then, ikot mo lang yan.

Meron ako ditong pan that I lined with a cookie, ano nang tawag dito?

Cooling rack and then ipila mo lang ito breast side down.

Breast side down para hindi nadadry yung breast and then yung tanglad, ipapasok ko sa loob.

Ganyan lang.

Aromatic yan.

Tapos makikisa lang ako.

Actually, this one, you can cook it in a turbo broiler.

Hindi ko mahanap yung turbo broiler ko.

Pwede nga yan dito sa air fryer.

Kaso lang, sayang naman diba kung magdadalawang air fryer pa ako

kasi isang chicken lang po ang kasya sa isang air fryer.

So ipapasalang ko sa convection oven.

Meron akong convection oven doon sa labas or you can also the traditional lechon manok over charcoals.

Nasa sa'yo yun kasi itong oven ko na ito, mahina yung kanyang fan.

Mas maganda.

Mas malakas yung fan.

Mas malakas yung fan ng oven para mag-brown talaga yung labas.

So recommended, again, turbo broiler, air fryer or convection oven.

Kung wala ka naman ng kahit na ano doon sa tatlong yun aba, maging masaya tayo sa kaanong meron tayo.

Isalang muna sa kung anong oven ang nandyan.

350 degrees Fahrenheit for around 1 hour.

So isasalang ko ito doon.

Halika.

Our chicken has been roasting for 30 minutes already so yan, hinangu yan.

Ibaliktad mo lang para even ang browning tapos ibalik lang ulit sa oven.

And habang niluluto natin yung chicken, eto na yung marinade, sinalin ko sa kasirola.

And you just bring it to a boil.

Gagawin na natin yung sauce.

This sauce is very delicious.

Eto yung classic.

So pakukuloyin mo muna ito and then we will put more ingredients.

Nadagdagan ko ng gata, approximately 2 cups.

Liver spread.

Vinegar.

Brown sugar and eto yung gagamitin natin, thickener.

This is paborita.

Eto kasi yung traditional na paggawa ng pebre dito sa binyan.

Pag nagluluto kami ng pebre dati, di ba?

May litson, may natirakan litson.

You want to cook liver sauce for...

Ano yun?

Paksiw.

So eto yun, magluluto ka ng pebre and this is the thickener.

Kung wala ka namang paborita, proudly made in Laguna ito ha from Nagkarlan.

You can just use jacobina or mamon tostado, basta kailangan matamis-tamis na biscuits.

Durugin mo.

Eto yung magdadagdag ng creaminess, sweetness, thickness sa iyong lechon sauce.

Ay!

Pinapakain.

Ayan, durug-durugin mo lang na din yan.

Okay.

Kailangan itong pakuluin kasi pinagbabara ito ng chicken.

Para mamatay ang mga bakteriya.

Okay, so once this is boiling, ibuhus mo na yung gata, more gata.

And then I just put here liver spread, yung nakalata lang na liver spread.

Pwede ka naman gumamit din ng tunay na atay.

Pwedeng atay ng manok ang gamitin mo.

Ipakuluan mo muna tapos i-mush mo.

I'm going to use wire whisk.

Okay.

And then we put our crushed favorita, crackers, sweet crackers.

Nagayon na natin lahat.

A little bit of vinegar, just a splash.

The brown sugar is to taste so titikman ko ito pagka lumapot.

Tingnan natin if we need to add brown sugar.

Kung kulang sa alat, put a splash of soy sauce.

Tastes good.

I-adjust ko lang ng konti.

Brown sugar.

Kaselechon sauce, manamis-namis.

If you don't like it that sweet, bawasan mo.

And just a little bit of soy sauce for added saltiness.

And a lot of black pepper.

And a lot of black pepper.

Perfect.

You can add more favorita.

Pero kasi habang sinisimmer mo yan.

And kapagka lumamig yan, mas lalapot.

It's really up to you.

Nagyan ko pa ng konting black pepper.

So good.

Medyo natatabangan ako ng konti.

Ayan.

So i-adjust mo na lang according to your taste and hintayin natin yung lechon manok and tikman natin yan.

Next.

Okay.

So ililipat ko lang ito in another sheet pan and ipahinga mo ng konti.

This one, yung mantika lang ang gusto mo.

This will add more flavor sa iyong sauce.

And then ito, babaraan mo na ito para hindi ka ma-stress mamaya sa hugasin.

Make sure to rest the chicken.

Huwag mong madaliin and may sauce is nice and thick.

Huwag mong madaliin ang chicken mo.

Give it 5 to 10 minutes to let all the juices redistribute bago natin yan tikman.

Okay.

Now, this is the best part, tikman natin.

Pukuha lang ako dito sa side na ito.

Wow!

My favorite.

Breast, tignan mo kung ganun ka-moist, oh.

Look at the inside.

May factor po yung gata, ha?

Tsaka yung ginawa nating breast side muna, down.

Breast side down to keep it nice and moist.

You don't want to overcook it.

And then the leg part.

Okay, perfectly cooked.

Majinit Jackson.

Majinit Jackson.

Majinit Jackson.

And of course, ang pinaghirapan nating sauce.

By the way, nilagyan ko pala ng sili yan.

Ganito yung traditional na lechon sauce.

Yung may mga chunks.

Yung hindi mo malaman ano ba yung chunks na yan.

Atay ba yan or the paborita or the bread crumbs.

Let's taste.

Wala muna ang sauce.

Surprisingly, malasa.

Kahit na-

Actually, sinabi ko kanina sa video 2 hours pero less than 2 hours po pala namin na ibabad.

Nalito ako.

Mmm.

Mmm.

And even the breast part, it's very moist.

And even the breast part, it's very moist.

And even the breast part, it's very moist.

Now with the sauce.

Mmm.

Isa pa, last.

Isa pa, last.

Sarap.

Sige.

Super duper good.

I'm speechless.

Ang sasabihin ko na lang, gumawa ka na and I'll see you next time.

Alam mo.

Thank you very much.