#172 Lechon Manok: Filipino Lemongrass Roasted Chicken

This is an all-time favorite in our home in the Philippines and here in San Jose, California.  The secret to the delicious aroma is the lemongrass. We call in tanglad in Filipino. I wish I have the same bush we have in Lupon so I can bring the freshest ones to the table... Maybe I should try planting one this spring.

Lemongrass or citronella grass or tanglad is commonly used in Asian Cuisine. It is also used as medicine, it is supposed to help relieve cough and nasal congestion,  and it also anti-fungal properties. 

It is fragrant, I love how it smells. I have a bottle of lemongrass essential oil in my bathroom, and I mix it with my patchouli, neroli and rose essential oils, it makes the bath water smells amazing. This great plant is also used to make perfumes. So can you imagine what your roasted chicken will smell like  after you take it out from the oven? :) Trust me, it will smell delicious.

Ready to make it? Here's how I made mine:

LECHON MANOK

Ingredients:

• 1 roasting chicken

• lemon grass

• 6 garlic

• 1 onion

• salt

• pepper

Directions:

1. Pre-heat oven to 450 F.
2. Remove the giblets, if there are any from the cavity of the chicken, generously add salt and pepper into the cavity. Fill it with the garlic, cut onions, lemongrass and giblets if there any. Add as many lemon grass as you can fit it in there.
3. Line a large baking pan with lemon grass stalks.
4. Truss the chicken and place it breast side up, and place it on top of the lemongrass. Roast in the second bottom rack of the oven until the bird is golden on the outside and leg join moves easily when you rotate it. About 1 hour.
5. Remove the chicken from the oven, add salt and pepper generously all over. Flip the bird onto breast side down on the lined lemongrass and return it in the oven and let it there for another 20 minutes.
6. Carve the chicken and enjoy!

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