What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
Garlic Roast Chicken
Have you ever wanted a chicken that had the most perfectly crispy, fragrant and all around delicious skin whilst keeping the entire bird juicy and succulent? With little hints of garlic, roasty, smokey goodness just running through the entire bird keeping it all moist, juicy, tasty and just all around delicious.
A quick simple change to the way you make your classic roast chicken will easily level up your Christmas dinner game from a level 10 to a level 999..... considering you and your guests love garlic if not then well... its going back down to a 5 because the amount of garlic in here might kill them. But if you love garlic this is sure to be the ultimate chicken dinner and left over chicken sandwich.
Make sure to pair this up with your favourite sides from potatoes to carrots and even to garlic bread if you want a very garlicky Christmas.
How to Add a Garlicy Kick?
1.
In a bowl add in 200g of salted butter, if you do not have salted butter add in normal butter with some salt.
2.
Slice off the bottom of your garlic where the roots are, wrap it up in some aluminum foil and send it into a 180°C oven for 5-10 minutes.
Ingredients
1.
1.5kg Whole Chicken
2.
1 Head Garlic
3.
1 White Onion
4.
200g Salted Butter
5.
1ts Paprika
6.
1ts Parsley
3.
Whilst your garlic is roasting, zap your butter in the microwave for 15-30 seconds till soft, add in 1ts of paprika, 1ts of parsley and additional salt and pepper to taste.
4.
Carefully remove your garlic from your oven, they should be nice and soft now. Gently squeeze out your little garlic cloves into your butter and give it a good mix till well combined.
5.
Place your chicken breast side up.
6.
With your fingers gently create a small separation between the skin and the breast. Slowly stuff about 1/3 your fragrant butter mixture under the skin.
7.
Repeat with the thighs. This butter mixture keeps the bird super moist and flavours the meat whilst cooking.
8.
With the remaining 1/3 of your butter mixture gently massage it all over your chicken. Followed by some salt and pepper.
9.
Peel and slice a white onion into half and very gracefully place the onion into the chicken's umm... butt.
10.
Place your chicken on top of the onion and lemon and into a preheated oven at 180°C for 40-50 minutes depending on the size of your chicken.
11.
Once cooked and golden crispy remove the chicken and place it onto a plate. Allow the chicken to rest for at least 15 minutes.
12.
Carve your chicken and serve with your deliciously refreshing gravy along with sides of your choice.