Korean Style Roast Chicken
This dish is on high rotation for the Best family kitchen. It is a very easy one pot dish that is just as delicious cold as hot. The hero here is the Korean Chilli Flakes [Gochugaru] They are mild like paprika and give a warmth and delicious red hue to the dish. Instead of this I also like to use Chinese hot fermented bean paste (豆瓣酱, dòu bàn jiàng) . It is thick and dark reddish in colour and has a lovely fermented savoury, salty flavour. Either way it is delicious and subtly different.
Serves 4
1 x 1.2 kg Free Range Chicken
1 head of garlic
1 knob [50 gms] fresh ginger
50 ml Sesame Oil
1 tsp Szechuan Pepper
2 tsp Korean Chilli Flakes [Gochugaru]
2 tsp flaked sea salt
1 tsp freshly ground black pepper
Preheat a heavy casserole dish to 190c in a fan forced Oven
Remove the back bone of the chicken using a pair of kitchen scissors
remove both legs
trim away the rib section.
remove the wings by cutting through the shoulder joint
Separate the breasts by cutting down the centre of the breast
coarsely grate the head of garlic and ginger [no need to remove the skin] using a box grater into a large dish
add the salt, sesame oil, Szechuan, black pepper and chilli flakes
Add the chicken and coat evenly
Marinade for 1-2 hours if time permits
Add the chicken, skin side up, spacing it out evenly so that the pieces don’t touch
Put back into the oven and roast for 45-50 minutes until the skin is golden.