LECHON MANOK

INGREDIENTS
1 (2 to 3 lbs.) whole chicken
MARINADE
4 thumbs ginger, crushed
5 cloves garlic, crushed
1 medium red onion, sliced
5 pieces dried bay leaves, crumbled
1 stalk lemongrass, bottom part crushed
1 teaspoon coarse sea salt
teaspoon ground black pepper
1 cups 7-up
STUFFING
1 stalk crushed lemongrass (tanglad)
2 bunches of green onions (dahon ng sibuyas)
INSTRUCTIONS
1. In a large bowl, combine all the marinade ingredients. Mix well.
2. Place the chicken inside a large re-sealable bag. Pour the marinade in the bag with the
chicken. Put the onion and lemongrass inside the cavity. Seal and refrigerate overnight.
3. Remove the chicken from the bag and then stuff with fresh lemongrass and green onion.
4. Prepare to roast the chicken on the grill by skewering the entire fowl on a spit and
secure both sides with a grill fork.
5. Spit-roast (or i-litson in Tagalog) for 2 to 3 hours or until the chicken is done
6. Transfer to a serving plate. Serve with lechon manok sauce and atchara.
7. Share and enjoy!
8.