Get ready to tantalize your taste buds with a traditional Filipino culinary masterpiece that will transform your home kitchen into a flavor paradise! Pinaupong Manok sa Asin, or "Salt-Crusted Chicken," is not just a recipe—it's a culinary journey that promises to deliver the most succulent, perfectly seasoned roasted chicken you've ever tasted. This age-old Filipino technique locks in moisture and infuses the chicken with an incredible depth of flavor that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 whole chicken
- 1 cup rock salt
- 1/4 cup water
- 1/2 cup cooking oil
- 1/4 cup soy sauce
- 1 onion, quartered
- 1 lemon, sliced
Instructions
- Begin by preparing the chicken. Rinse the whole chicken under cold running water and pat it dry with paper towels. Make sure to remove any giblets from the cavity if present.
- In a large bowl, combine the rock salt and water to create a brine. Stir until the salt is mostly dissolved.
- Place the chicken in the bowl with the brine, ensuring it is completely submerged. Allow it to soak for about 15 minutes to absorb the saltiness.
- While the chicken is brining, prepare the marinade. In a separate bowl, mix together the cooking oil, soy sauce, and quartered onion. This will enhance the flavor of the chicken.
- After the chicken has brined, remove it from the saltwater and rinse it under cold water to remove excess salt. Pat it dry once again with paper towels.
- Place the chicken in a roasting pan. Pour the marinade mixture over the chicken, making sure to coat it evenly. You can also place the lemon slices inside the cavity of the chicken for added flavor.
- Preheat your oven to 375°F (190°C). Once preheated, place the roasting pan with the chicken in the oven.
- Roast the chicken for about 1 hour, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy. Baste the chicken with the pan juices halfway through cooking to keep it moist.
- Once cooked, carefully remove the chicken from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute for a more flavorful result.
- Serve the Pinaupong Manok sa Asin with steamed rice and your choice of side dishes. Enjoy your delicious Filipino feast!
Tips
- Salt Brining Secrets: Use coarse rock salt for the best results, and don't skip the brining process—it's crucial for achieving that perfect seasoning.
- Temperature Matters: Use a meat thermometer to ensure your chicken reaches the exact internal temperature of 165°F (75°C) for food safety and optimal juiciness.
- Resting is Key: Always let your chicken rest for 10 minutes after cooking to allow the juices to redistribute, ensuring each bite is moist and flavorful.
- Lemon Magic: The lemon slices inside the cavity not only add flavor but help keep the chicken moist during roasting.
- Basting Technique: Baste the chicken halfway through cooking to create a golden, crispy skin and prevent drying out.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
