Life-Changing Slow-Roasted Gochujang Chicken with Furikake Butter
Please welcome to your world the slow-roasted chicken. You are virtually guaranteed a good outcome, no matter what luck-of-the-draw bird you have purchased. It is slow-roasted reliable perfection. The slow-roast answers all our hopes and dreams, with no weird under bits and no tough breasts. Expect perfectly crisp skin, tender fall-off-the-bone meat, and intensely salty, savoury chicken juices to scoop over and give the bird that glorious sheen.
Serves 4-6.
Ingredients 6
1 free-range chicken, organic, about 1.5kg
salt, to season generously
1 tbsp gochujang paste
2 tbsp furikake, plus an extra 2 tablespoons to serve
60 g unsalted butter, excellent quality
Gochujang Mayo
1 1⁄2 tbsp gochujang paste, or to taste
125 ml kewpie mayonnaise
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Method 7
Preheat the oven to 160°C (320°F).
Place the on a large rimmed baking tray and season with salt. Be generous all over and in the cavity as well.
Combine the , and in a bowl and mix to form a paste.
Using your fingers, gently loosen the skin of the and push the butter mixture gently under the skin and spread it across the meat as evenly as you can. This is a rather messy process but a fundamental flavour step. Be careful not to tear the skin.
Roast the for 2 1/2 – 3 hours. If you wiggle the legs with a pair of tongs, they should feel like they will almost slip off. It helps to baste the chicken at least a few times with the run-off sauce - collect it in a spoon and pour it back over the chicken as it cooks. It just adds to the flavour and helps to keep the meat as succulent as possible.
While the is cooking, make the gochujang mayo by combining the and in a bowl.
Serve the chook with the gochujang mayo and sprinkle with more of the – because more is more in this case.
