I made an EZ Roast chicken that was delicious but the skin didn’t crisp up like I thought it would so I remedied. I pulled the skin off didn’t add a thing and in around 30 minutes shattering crisp skin. By The Way…The stuffing was EXTRA EASY and also came out extra delicious. I just used 1 cup of leftover take out rice that I saved, added some store bought kimchi and a few minor things, stuffed it into the bird and it came out FORKING Delicious too. Serving size is always difficult to judge. Chickens run different in size and people run different with their portion sizes. I got 6 – 4oz dinner portions and two – 3 oz lunch portions of chicken. I only got 4 small servings of the delicious stuffing……….You can double the stuffing recipe but you won’t be able to fit the stuffing all inside the bird so it won’t taste as amazing…..Do what you need to do.

Ingredients for at least 4 portions

1 whole chicken (remove packet of insides….I cooked some of it and sprinkled with olive oil on tray for around 25 minutes 350F and gave as treats to my dogs….gizzards you have to slice)

2 oz gochujang -(or to taste…they all are different. I recommend to buy one from an Asian Market because it will taste better. I used one small tube that I buy from Asiana Market. ( like buying the tubes because when I used to use the tubs they’d dry out before I could finish them.

6 cloves garlic – ground to paste

1 Tablespoon canola oil

1 cup cooked rice – stuffing

1 cup kimchi (you might need to lightly chop) – stuffing

1/4 cup scallions – sliced thin – stuffing

2 teaspoons ginger – grated – stuffing

1 teaspoon soy sauce – stuffing

1 teaspoon rice vinegar – stuffing

2 tablespoons cilantro – chopped – stuffing

Directions

Set oven to 350 degrees F.

In a small bowl mix together the gochujang, garlic and canola oil. This gets rubbed all over the chicken, under the skin, and into the cavity.

Then you mix up the stuffing mixture. In a medium bowl mix together the rice, kimchi, scallions, ginger, soy sauce, vinegar, cilantro.

Stuff the rice into the cavity.

Roast for 30 minutes uncovered. Then cover with foil and cook another hour. You can shut the oven off for an hour or so and then heat the oven up again to 350 F to crisp the skin.

This needs to rest and cool down for an hour or more. When cool enough to handle just pull off the skin and place in a single layer on a sheet tray. The chicken skin goes on the middle rack of a preheated 350 degree oven. After 12- minutes turn the skin over and cook another 10 minutes. Drain on paper towels.

The whole house smells really great. If you have dogs they will stay in the kitchen for food.

To serve – pull the chicken, remove stuffing, serve gochujang chicken stock on side, and crispy skin on side.

ENJOY!!!!