Turbo chicken is not a special recipe for cooking poultry quickly, but a method that uses a turbo oven. Turbo ovens are small countertop cookers popular throughout Southeast Asia and the Philippines, where many homes do not have ranges. Bearing a similar resemblance to a large food processor, cooks set food inside where it is both convected and radiated to cook. On the Philippine islands, turbo chicken is known as lechon manok.
Rinse the chicken and pat dry with paper towels.
Whisk orange juice, soy sauce, salt, pepper, garlic and sugar, if you choose to use it, in a small mixing bowl.
Add the chicken to the freezer bag and pour the orange juice mixture over the top. Seal the bag and shake gently.
Marinate the chicken in the refrigerator for at least four hours; it can marinate up to 24 hours.
Remove chicken from the bag and set it on a plate. Stuff with lemongrass, if you choose to use it. Tuck the neck flap into the cavity.
Transfer the chicken to the turbo oven rack. Insert the rack into the oven and seal the top.
Set the broiler to 375 degrees Fahrenheit and cook for one hour. After 30 minutes of cooking, baste the chicken with butter every 15 minutes.
Things You'll Need
3 lbs. whole chicken, thawed
1/4 cup acid orange juice, also called kalamansi juice
1/2 cup soy sauce
2 to 4 cloves of garlic, peeled and chopped
2 tbsp. freshly ground black pepper
1 tsp. salt
4-6 stalks lemongrass, optional
Sink with faucet
2 1/2 gallon freezer bag