Recipe: Five-Ingredient Filipino Roast Chicken

Turbo broiler is such a popular kitchen appliance here that every household has one. One dish that we always cook in this round oven is roast chicken. Traditional means of cooking is rotisserie (constantly rotating the chicken over hot charcoal) but the turbo broiler has made it easier. It is so common that Filipinos even call the dish “turbong chicken.” This recipe, which I grew up eating and making is easy and uses a few ingredients. This roast has a darker and slightly crispy skin. It is usually accompanied by the traditional Filipino roast chicken gravy which is a thick liver sauce but in this recipe, I made a basic gravy. TBH, you can eat this roast without any sauce.

Ingredients

1 whole chicken (1250 grams or 2.75 lbs.)
½ cup soy sauce
10 pcs. calamansi (Philippine lime)
3 stalks lemon grass
2 tbsp. osyter sauce
Ground black pepper

For gravy (optional)
1 tbsp. butter
1 tbsp. Flour
1 chicken bouillon cube
1 cup water
Drippings

Procedure

1. Prep the chicken by cleaning it and patting it dry.
2. Trim the tops of the lemon grass by removing the long green parts. Bash the bulb part enough until it splits open. Do this to all three stalks then tie them into knots. Then push them inside the cavity of the chicken.
3. In a large bowl, pour in soy sauce and squeeze in the juice of all 10 calamansi. Add ground pepper into the marinade. Put chicken in and scoop some of the marinade inside the cavity of the chicken. Marinate for at least an hour, occasionally flipping chicken.
4. Remove from marinade then rub oyster sauce outside the chicken. Then put the chicken inside the turbo broiler and cook for 35 minutes at 250° C (480° F).  After the time, flip the chicken over and cook for another 25 minutes. When done, remove the chicken, set aside, and let it rest before chopping. If making gravy, collect drippings.
5. Melt chicken bouillon cube in one cup of hot water. In a sauce pan make a roux, do this by melting butter and adding the flour. Let the flour cook for a couple of minutes. Then add drippings to the roux, stir well. Then slowly add chicken broth. Wait until it boils, this will allow the sauce to thicken. Add salt and pepper to taste. Serve with chicken.

Serves 6

turbong chicken 02
Filipinos don’t carve roast chicken, we chop it.
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