PHOTO RECIPE Roasted Whole Chicken
Korean roasted chicken, called tongdak-gui (통닭구이).
- 4 whole A chicken (about pounds)
- 2 tablespoon olive oil (or vegetable oil)
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 6 cloves garlic (minced)
- 1 teaspoon vegetable oil
- 2 tablespoon unsalted butter (melted)
For cream cheese dipping sauce
- 21⁄3 ounces seedless cucumber (or of English cucumber)
- Kosher salt
- 4 ounces cream cheese (soften at room temperature)
Rinse the chicken inside and out in cold running water. Drain.Pat dry on the cutting board. Cut off any excess fat.Combine olive oil, kosher salt, ground black pepper, and garlic in a small bowl. Mix well and set aside.
Preheat your oven to 350℉. Spread the vegetable oil on the rack of a roasting pan so that the chicken won’t stick to it when roasted. My roasting pan is a 17 inch by 12 inch roaster with rack. Massage the garlic and oil mixture all over the outside and inside of the chicken. Gently pat it in.
Tie the legs together with kitchen twine and place the seasoned chicken, breast side up, on the oiled rack in the roasting pan. Put it in the oven and roast for 1 hour. Remove the chicken from the oven. Brush with some of the melted butter.
Use some tongs and a spatula to flip it over in the rack and brush the underside with butter, too.Roast for 30 minutes. Take it out of the oven and brush with more butter.
Flip it over and brush the underside again, too.
Roast for another 30 minutes. Open the oven and brush the top of the chicken with all the leftover butter
Broil 2 to 3 minutes until the chicken is golden brown on top. Be sure to keep an eye on it so as not to burn it. Transfer the chicken to a large platter and serve right away with the cream cheese dipping sauce (the recipe below) and pickled radish. I like to cut the chicken into chunks, then diners take some with their forks (or chopsticks) and put it on their plates themselves. Add a scoop of dipping sauce to your plate, and dip and eat!