20 de diciembre de 2016

Chicken Hamonado, Sweet Roast in Pineapple RECIPE FOR TODAY

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Chicken Hamonado, Sweet Roast in Pineapple
from Mama's Guide Home

4 Pounds Whole Roasting Chicken
Pineapple Chunks - 1 can ( 20 oz. net wt. or 1 lb. 4 oz. or 567 g.), liquid reserved
Pineapple Juice - 1 cup
Maggi Seasoning - 1 teaspoon
Patis or Filipino Fish sauce - 2 Tablespoons
Calamansi or Lemon Juice - 1 Tablespoon
Brown Sugar - 3/4 cup
Garlic - 1 teaspoon, minced
salt - 1 teaspoon
White Pepper Powder - 1 teaspoon
Tanglad (Lemon Grass)


Pre-marinate the whole roasting chicken with Maggi seasoning, fish sauce or patis, 1 cup pineapple juice, calamansi or lemon juice, garlic, salt, white pepper. Rub the chicken all over with these ingredients.

Cover in plastic wrap in a non reactive container. Refrigerate at least 6 hours or overnight.

When ready to cook, preheat oven to 375 F degrees. Grease and prepare a roasting pan measuring approximately 9 X 13 inches. Place the pre-marinated whole chicken. Insert tanglad inside the chicken.
Cover the entire chicken and roasting pan with aluminum foil and roast in the oven.
Cook for 35 minutes per pound of chicken (with bone).

At the last thirty minutes of cooking, remove the foil cover from the chicken.
Combine the reserved pineapple juice from the canned pineapple and brown sugar, then pour it over the chicken.

Add the pineapple chunks over the rest of the chicken. Let this cook for 25 minutes till top of chicken has a nice glaze.

When chicken is done, arrange on a serving platter. Garnish with more pineapple chunks and Cherries.

Pour a little of the drippings on the roast to make it shiny

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