WHOLE ROAST GOCHUJANG CHICKEN WITH RADISH AND POMELO SLAW

PREPARATION TIME: 20 MINUTES | COOKING TIME: 1 HR - 1HR 20 MINUTES HOUR(S) | FEEDS: 4-6

INGREDIENTS
1 FREE RANGE CORN FED CHICKEN ­AROUND 1.5K – 1.8KG
3 TBSP GOCHUJANG
GENEROUS DRIZZLE OF SESAME OIL
½ PINT OF KOREAN BEER
2 LIMES CUT IN HALF

RADISH AND POMELO SLAW
1 BUNCH OF RADISHES – FINELY SLICED OR HALVED
1 POINTED SPRING GREENS – FINELY SHREDDED
SMALL BUNCH OF CORIANDER – ENDS TRIMMED
½ POMELO – ROUGHLY BROKEN INTO BITE SIZED PIECES
GOOD DASH OF WHITE WINE VINEGAR
2-3 TBSP MAYONNAISE
GOOD SPRINKLE OF SEA SALT FLAKES
ZEST OF 1 LIME PLUS JUICE

PREHEAT OVEN TO 180 DEGREES CELSIUS | COMBINE PASTE AND SESAME OIL THEN COAT THE ENTIRE CHICKEN AND ALLOW TO COME TO ROOM TEMPERATURE BEFORE COOKING | SQUEEZE AND ADD LIMES INTO THE CAVITY OF THE CHICKEN AND POUR IN THE BEER | ALLOW THE CHICKEN TO REST FOR AROUND 10 MINUTES THEN COVER IN FOIL AND PLACE IN THE OVEN AND ROAST FOR 35 MINUTES | NEXT REMOVE THE FOIL AND CONTINUE ROASTING FOR A FURTHER 20-45 MINUTES DEPENDING ON THE SIZE AND WEIGHT OF THE CHICKEN | FOLLOW THE SUGGESTED INSTRUCTIONS BUT BE MINDFUL TO NOT OVERCOOK | SITTING THE CHICKEN IN THE BEER WILL HELP TO KEEP THE MOISTURE IN

FOR THE SLAW FIRST PREPARE ALL INGREDIENTS AS NOTED | AND THEN COMBINE THE WHITE WINE VINEGAR, MAYONNAISE LIME AND SEASONING THEN MIX IT THROUGH | TASTE AND ADJUST THE SEASONING TO YOUR PREFERENCE

WHEN THE CHICKEN IS COOKED THE SKIN SHOULD BE CRISPY AND THE MEAT MOIST | FOR EXTRA FRESHNESS, ADD A GOOD SQUEEZE OF LIME ONCE YOU HAVE PORTIONED IT UP