Gochugaru Roast Chicken
 
 
Serves: 4-5
Ingredients
  • 1 4-5 pound whole chicken
  • 2½ tsp gochugaru powder (Korean red pepper)
  • 2½ tsp kosher salt
  • 1 - 2" piece of ginger, quartered
  • 1 small onion, quartered
  • 1 head of garlic, cut crosswise
  • 2 tbsp melted ghee or butter
  • butchers twine or silicone cooking bands
Instructions
  1. Preheat oven to 425°
  2. In a small bowl or ramekin mix together the salt and gochugaru, set aside.  Line a baking sheet with foil and place the chicken on it. Remove any giblets or any parts that may be inside the cavity. Sprinkle the inside of the chicken cavity  with about ⅓ of the salt and gochugaru mixture. Then stuff with the ginger, onion, and garlic. Alternate each item, so each of the ingredients are layered in the cavity.
  3. Tie the legs together with butcher's twine or with the silicone cooking bands and tuck the wing tips under the body of the chicken (This helps to keep the wings from getting too brown). Brush the melted ghee or butter all over the chicken and sprinkle heavily with the remaining salt and pepper.
  4. Bake in the oven for 50-60 minutes, or until the juices run clear when you cut between a leg and thigh. Around the 35-40 minute mark, if you notice the chicken starts to get too brown, tent with foil. Allow to rest 15 minutes before carving.
Recipe by Cooks and Kid at https://cooksandkid.com/gochugaru-roast-chicken/