Tocino Roast Chicken with Lemongrass Stuffing
This roast chicken takes the familiar sweet-savory flavours of Filipino tocino and applies them to a classic baked chicken, complete with a fragrant lemongrass stuffing. The result: caramelised skin, juicy meat, and a stuffing that blends Filipino aromatics with Western-style comfort. Perfect for Sunday lunch, celebrations, or when you want something familiar but elevated.
Ingredients:
Chicken
- 1 whole chicken (approx. 1.7–1.9 kg)
- Salt and pepper
Tocino Marinade (for basting and resting)
- 4 tbsp tomato ketchup or banana ketchup
- 3 tbsp coconut sugar (or brown sugar)
- 2 tbsp tamari or soy sauce
- 2 ½ tbsp pineapple juice
- 2 tbsp white cane vinegar or white vinegar
- 4 cloves garlic, minced
- 1 tsp white pepper
Lemongrass Stuffing
- 2 stalks lemongrass, finely sliced (white part only)
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely sliced
- 2 tsp pineapple juice
- 3 tsp macadamia oil (or neutral oil)
- ¼ cup crushed saltine crackers
- 2 cups breadcrumbs (fresh or dried)
- 1 egg, beaten
- Salt and pepper
Method :
1. Prepare the Marinade
- Whisk together ketchup, sugar, soy or tamari, pineapple juice, vinegar, garlic, and white pepper until smooth.
- Pat chicken dry and season lightly with salt and pepper.
- Brush or rub the marinade all over the chicken, including under the skin where possible.
- Refrigerate uncovered for at least 4 hours, or ideally overnight, to maximise flavour and help the skin dry out for crisp roasting.
2. Make the Stuffing
- Heat macadamia oil in a pan over medium heat.
- Sauté onion, celery, lemongrass, and garlic until softened.
- Stir in pineapple juice, season lightly, and allow to cool.In a bowl, mix breadcrumbs, crushed saltines, beaten egg, and the cooled sauté mix. Adjust seasoning.
3. Roast the Chicken
- Preheat oven to 180°C (fan-forced).
- Stuff the cavity of the chicken loosely. Do not pack the stuffing tightly, as this affects cooking time.
- Place the chicken breast-side up on a rack or roasting tray.
- Roast for approximately 1 hour and 25 minutes (based on a 1.8 kg chicken).
- Baste again at the halfway mark. If the chicken browns too quickly, tent with foil.
- The chicken is done when the internal temperature reaches 75°C at the thickest part of the thigh.
- Rest for 10–15 minutes before carving.
Serving Suggestions
This dish pairs well with mashed potatoes, steamed or sautéed greens, or garlic fried rice for a Filipino twist.
For the roast in the reel, it was served with:
- Creamy mashed potato
- Asparagus sautéed in burnt butter with a squeeze of lime
- Gravy made with pan drippings and chicken stock
Gravy (Optional)
- Transfer the chicken drippings into a saucepan with 1 cup chicken stock.
- Bring to a simmer and season to taste.
- Mix 2 tsp flour with water to form a slurry, then whisk into the sauce.
- Cook until thickened and strain if needed.
Notes and Variations
- For faster cooking, spatchcock the chicken and roast at 200°C for 50–55 minutes.
- For a stronger tocino flavour, brush with extra marinade during the final 15 minutes of roasting.
- Leftovers can be shredded and turned into fried rice or sandwiches.
- Gluten-free version: use gluten-free breadcrumbs and crackers.
