How many ways or recipes are there for chicken? Spatchcock? Do you get as tired of seeing the same recipes or same ideas done by so many cooks that you are not at all sure which one works for you? You are not alone.
What stands out about this recipe? Just made it up because I ran out of time to try and get the food on the table. So next time you are in a hurry and roasting a whole chicken is going to eat into your ‘Food Ready’ time, a Spatchcock (chicken) uses less roasting time.
I am also using my Ssamjang (Korean Soybean dipping sauce) as a rub, it would also be great as a Barbecue sauce. Difference is that I added more garlic, sugar & chopped parsley. Not forgetting the tomato puree. Anyway, if you are keen to try this, check out the recipe below.
1 roaster chicken (any size chicken, really)
2 tablespoon soy bean paste (Chinese soybean paste, Japanese miso, Korean doenjang are all fermented soya bean paste, different country different names)
1 tablespoon chilli paste or chilli flakes (I used Indian chilli paste)
2 tablespoon tomato puree also known as passata
4 cloves garlic, minced
2 teaspoon sesame oil
1 tablespoon sugar
2 tablespoon rice wine or white white
1/2 cup chopped parsley (more or less is a personal choice)
- Remove the backbone/spine of the chicken. You can refer to my Herb de Provence Spatchcock (Butterfly Chicken) on how this is done.
- Mix the ingredients for the Ssamjang together.
- Rub the chicken with the ssamjang. Try and get some under the skin by the breast & thigh areas.
- Roast in a preheated oven of 200ºC (400ºF) for 35-45 minutes.
- Remove from oven and allow the chicken to cool down for at least 20 minutes.
- Cut & serve with Rice & Beans , salad or Coleslaw (easy peasey)