Korean Roast Chicken Recipe

A real twist for the Sunday Roast is my Korean version, Taking a whole chicken, I stuff it with mince and flavour using Soy sauce and Honey. Served with your normal roast vegetables, this will really impress your guests!



This is what I prepared for Christmas dinner this year, my Korean Roast Chicken recipe is reasonably easy to prepare and cook, and tastes great. This roast is very different in flavour to traditional Sunday lunches and the stuffing is absolutely delicious.I have used the following ingredients:
1 Whole Chicken
4 cloves of garlic

Stuffing:
500g minced beef
200g of pancetta or bacon
200g feta cheese
4 sliced spring onions


Sauce for chicken:
3 Tablespoons of soy sauce or Bulgogi sauce
1 Tablespoon of Honey
2 cloves of garlic
Vegetables
Potatoes
Carrots
Green beans

I begin this dish by making the stuffing, I make quite a lot so there are some meatballs and enough for use later, Put all of the stuffing ingredients in a bowl and mix well, now take your chicken and stuff in as much as possible and make the remainder in to small balls.

Put the chicken on the dish that you plan to roast it in, cut 4 slits in the top and put a clove of garlic in each. In a small bowl crush 2 cloves of garlic, add a tablespoon of honey followed by 3 tablespoons of soy sauce or you can use bulgogi sauce if you would prefer. If you fancy a spicy roast chicken then you could also add a tablespoon of gochujang, mix this sauce well and then pour this over the chicken.
Cover the chicken and I leave overnight in a cool dry place, if you are short of time you could cook straight away. In the morning I pop in the oven at 220 degrees for about 3-4 hours.

After an hour I remove the meatballs as they are cooked, I pop these back in the oven in a dish for about 20 minutes just before the chicken is finished with a sprinkling of cheese on top.







After 2 1/2 hours I check the chicken and add the carrots and green beans to the dish and these take about 45 minutes to cook.








Once the chicken has finished serve straight away, there should be a lovely natural gravy from the chicken and mince which tastes divine there is no need to season. I have roasted the potatoes separately.
What I also enjoy about this Korean roast chicken recipe is that I can make some great dishes with the leftovers. This was great when the rest of my family visited in the afternoon and is much better than turkey sandwiches.

Leftovers

Here are 2 great simple recipes which puts this roast chicken leftovers to great use. The first is a spicy chicken:
Put the leftover chicken in a frying pan, with any left over vegetables. In a small bowl use any gravy left or 2 teaspoons of soy sauce, add to this 1 tablespoon of gochujang and 1 tablespoon of honey. Mix well and add this to the chicken and once well cooked its ready to serve.




The second is using the stuffing meatballs, to make a bolognese type sauce. In a saucepan put a can of chopped tomatoes and add a tablespoon of honey, add the leftover meatballs and cook well. Once finished this could be served with pasta or bread.