Lechon Manok Recipe

1. Rub rock salt on every part of the chicken to defoliate it by removing the dirt and scums on the skin.
2. Rinse and pat dry the chicken then rub fine ground pepper all around the chicken. Insert the bundled lemongrass into the chicken cavity and place the whole chicken in a large ziplock bag or any plastic bag.

Make the brine:

1. In a bowl, combine the soy sauce, salt, sugar, and water. Stir until dissolved. Then add the crushed garlic.
2. Pour the brine into the chicken and close the bag releasing all the air if possible, make sure the chicken is completely soaked. Let it marinate in the fridge for at least 6 hours or overnight. Turn the bag in between to make sure it is evenly marinated.
3. Take the chicken out from the brine and pat it dry with a kitchen towel or paper towel. Reserve ½ cup of the brine.
4. Line the oven tray with a parchment paper or aluminum foil for easier cleanup. Preheat the oven to 200C/400F.
5. Tuck the wings and tie the chicken legs together.
6. Secure the chicken tightly in the oven rotisserie spit rod making sure it will not slide around as it turns. Place the rod in its place and roast for 1 hour to 1 ½ hour or until the outside is nicely brown and the inside is cooked through.

Make Basting sauce:

1. Combine reserved brine and oil or drippings. Baste every 20 minutes until cooked.
2. Use the rotisserie removal tool to take the chicken out of the oven. Place it on a cutting board or a plate and cover it with foil and let it rest for 20 minutes to let the juice settle back.
3. Remove from the spit rod and serve.