Cebu-Style Roast Chicken Recipe #368478
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!
by Anne Co
1½ hours | 10 min prep
SERVES 4 -6
- 1 whole chicken
- sea salt
- black pepper
- garlic powder
- 2 stalks lemongrass
- 2 bunches spring onions
- 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.
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5 stars