Andok's, Baliwag, Mang Bok's, Sr. San Pedro and now Chook's To Go are some of the most popular stores which made a name in the world of roasted chicken here in the Philippines. Each store has more or less 100 branches each! Now do you have a picture of how many they are here? This count does not include the small players, which again, I will reiterate are everywhere!
So, where am I going to with this? All I wanted to say is, roasted chicken is easy to do and is very versatile. Apart from eating it as it is, a lot of several dishes can be made using roasted chicken as an ingredient - salad, sandwich, tacos, quesadillas, and even broth! This versatility is the main reason why roasted chicken was my next choice to feature in our "Start With..." series.
I have here a simple recipe of roasted chicken. Then again, you can be creative and substitute ingredients to your liking to create that salty, sweet and savory chicken!
ROASTED CHICKEN with LEMONGRASS
1 whole spring chicken, about 1.2kl
1/2 Tbsp rock salt
1 Tbsp dark soy sauce
1 Tbsp honey
1 stalk lemongrass
1 lemon wedge
Marinate chicken with salt, soy sauce and honey. Rub chicken including insides and set aside inside refrigerator overnight.
NOTE: Best to store marinating chicken in a freezer bag for equal distribution of marinade.
When ready to roast, remove chicken from the marinade. Fold whole lemongrass stalk to fit the inside of the chicken. Place lemon wedge inside the chicken as well.
Roast for 1 hour in a 150C oven or rotisserie.
NOTE: Better if you can collect drippings of chicken while roasting. You can use to braise chicken just before serving to achieve that shine and mouthwatering effect not to mention additional flavor.
|roasted chicken thigh part - my favorite!|