after dinner sneeze

a lot of g says, t says

korean roast chicken

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t says: My cooking method of choice for some time has been braising – it’s just so much fun! The one meat that I’m just not 100%-pro-braise for is chicken – and I’m pretty sure that it’s because of a single problem: soggy skin. I mean who likes soggy skin?! No one! Chicken skin is supposed to be crisp and delicious! And between Rotisseur and FedNuts, there’s a lot of good skin out there! I was determined to put together a recipe that offered great skin, reasonably-tender-meat, and minimal time commitment (braises take way too long). So, with the help of Molly Stevens’s “All About Roasting”, I went back to basics: roasting skin-on chicken thighs.

garlic, gouchichang, lemons, roasted sesame seeds, salt, pepper, rosemary, orange liqueur, chicken


the rub

the rub

Step 1: The rub. The above is a concoction of a heaping teaspoon of gouchichang, a heaping teaspoon of roasted sesame seeds, a half teaspoon of sesame oil (you can use whatever oil you want – I like the sesame flavor), 4 cloves of minced fresh garlic (yes, it’s a LOT of garlic), a dash of black pepper, and then enough lemon juice to make it spreadable (~0.5 lemon). So basically, it’s made of everything awesome, mashed together (and yes, it needs to be mashed to release some of the garlic essences). And, because I added gouchichang and sesame seeds, I can now call this “korean roast chicken”.  Afterwards, coat the entirety of each chicken piece with the rub – and make sure you get a good amount between the skin and chicken.  Let the chicken temper at least a half hour.

the pan

getting fancy in the pan

Step 2: The pan. Here’s where we make it fancy. Place a slice of lemon wherever you plan on placing a chicken thigh. Top it with a sprig of rosemary. Add a half teaspoon of orange liqueur to each slice (we tend to have GranGala on hand, but whatever).  You don’t want to put in more orange liqueur than can be contained a single lemon slice, as the excess will leak away from the lemon, and then burn and smoke when heated in the oven (trust me – I made this mistake already).


the assembly

Step 3: The Assembly. Place each piece of chicken on top of each slice of lemon. Basically, each piece of chicken is on its own lemon pedestal. It’s weird, but I feel that these slices of lemon really add some zing! Season with salt and pepper.  Snake some remaining sprigs of rosemary between the chicken – if nothing else, the pan will look more festive, and your house will smell like rosemary, so what do you have to lose?

Step 4: The Cookery. 450 degrees for 30-35 minutes (40 minutes was great, but I’m anticipating I could go shorter and it’d be juicier).

And that’s it! Based on how hot you like it, you could smother more of the sauce on the chicken before cooking.

Written by afterdinnersneeze

9 February 2013 at 5:54pm

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