buong manok skinned and halved
Excellent source of lean protein, B vitamins (particularly niacin and B6), and selenium. Skinless chicken is notably lower in fat than skin-on preparations, reducing saturated fat content while retaining essential amino acids.
About
Buong manok (whole chicken) refers to an entire domesticated chicken (Gallus gallus domesticus) prepared with skin intact, typically a bird weighing 1–2 kilograms. When skinned and halved, the chicken is cleaned, the skin removed to expose the meat underneath, and the carcass is severed into two equal portions, usually along the backbone. This preparation yields two substantial halves, each containing portions of breast, thigh, drumstick, and back, providing a balanced distribution of both light and dark meat with access to the underlying meat and bone structure.
Culinary Uses
Skinned and halved chicken is a common preparation in Filipino, Southeast Asian, and Spanish-influenced cuisines, particularly for braised and stewed dishes. This form is ideal for dishes such as chicken adobo, afritada, and various chicken fricassees where the exposed meat absorbs sauce and seasonings thoroughly. The halved format allows for even cooking while maintaining structural integrity, and the removal of skin enables faster marination and more direct flavor penetration. The bone-in format contributes gelatin and flavor to braising liquids, enriching sauces and gravies.