Ernest Reynoso Gala


Inihaw Na Manok  (Philippine-style roast chicken)
By Ernest Reynoso Gala

1-1/2 kilo whole chicken

For the marinade:

1/4 cup liquid seasoning
1/2 cup dark brown sugar
1 tablespoon crushed garlic
1 tablespoon calamansi juice
1/2 teaspoon pepper
1/2 teaspoon MSG (important but optional)

Clean the chicken. Remove the ass and fat inside the cavity, and chop off the wing tips.

Combine the ingredients for the marinade. Marinate the chicken for at least an hour and up to eight hours in the refrigerator.

Stuff the chicken cavity with three mature pandan leaves tied in a knot.

Secure the chicken in a rotisserie and cook until golden brown for one hour. You may also place it on a foil-lined roasting pan and roast in the oven at 375°F or 185°C for 90 minutes. You can also cook it in a microwave oven in a microwavable dish uncovered for 30 minutes.


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