CEBU-STYLE ROAST CHICKEN
This recipe was born out of homesickness during my first year in Germany. We were lucky enough to have an Asian store close by for the lemon grass. Its best to use the regular/young chicken. I tried using hen, but turned out rubbery and it didn't smell too good either. Sea salt really brings out the flavor while the lemon grass adds to the "kick" factor of the dish. If you have a coal-burning oven, then you will have a more flavorful effect. Now, its been my family's favorite and I prepare it during gatherings. Enjoy!
Provided by Anne Co
Categories Filipino
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475°F.
- Rinse and pat the chicken dry (this will make the skin crunchy). Set aside.
- Wash the spring onions and the lemon grass stalks well. Slice the stalks in half. Set aside.
- Sprinkle sea salt and black pepper into the inside of the chicken.
- Stuff the chicken with the spring onions and the lemon grass.
- Rub the chicken with sea salt, black pepper, and garlic powder. In an oven-safe pan or stoneware, roast the chicken @ 475F for 45 minutes.
- Lower the oven temperature to 375F and continue to roast for 30 minutes.
- Serve with hot rice and cold Coca-cola.
Nutrition Facts : Calories 721.4, Fat 52.9, SaturatedFat 15.1, Cholesterol 243.8, Sodium 227.1, Protein 57.2
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