Cebu Style Roast Chicken Recipes

Steps:

• Preheat oven to 425 degrees.
• Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
• Truss the chicken and dry it thoroughly.
• Rub the skin with 1 Tb. butter.
• In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
• Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven.
• Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture.
• Reduce oven to 350 degrees.
• Leave the chicken on its side and baste every 8 to 10 minutes using the fat in the roasting pan when the butter and oil are exhausted.
• Halfway through estimated roasting time (about 40 minutes in) salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting.
• Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in) salt again and turn the chicken breast up. Continue basting.
• When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness.
• While the chicken is sitting, remove all but two tablespoons of fat from the pan.
• Stir in the minced shallot and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, letting it reduce to about 1/2 cup.
• Season with salt and pepper and swirl in the last 1-2 tablespoons butter.
• Pour a spoonful over chicken and serve the rest at the table as gravy.

Steps:

• Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
• Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl.
• Preheat oven to 400 degrees F (200 degrees C).
• Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
• Stir oil into the leftover marinade in the bowl.
• Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes.
• Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.

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.