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Gogichong Chicken Recipe

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This recipe for Gogichong Chicken is from The Ueda Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Whole Fresh Chicken
Gogichong Paste
1whole head of Garlic w/3 LG Garlic Cloves, grated
1” Fresh Ginger, grated
Oil
Potatoes, cut into 2” pieces
1 Fresh Lemon

Directions:
Directions:
Clean the Chicken. Pat dry. Rub salt up under the skin. Place in refrigerator for 24 hours.
(You can skip this drying process but skin is crisper)

Mix 5 T Gogichong paste together with garlic and ginger, add enough oil to make a spreadable paste.
Cover chicken with the paste. Use leftover paste, add in more oil and coat the chopped potatoes. Place the potatoes cut side down in a cast iron skillet, leaving room in the center for the whole chicken. Truss the chicken and place in the center of the skillet. Add the rest of the garlic cloves around the pan. Bake in the preheated oven for about 3 hours. Remove chicken to cutting board. Flip al the potatoes then smash them. Place the skillet onto the stovetop, fry until crisp, adding oil if needed.
Cut the Roast Chicken and serve with crispy potatoes surrounding it. (Can be served in the skillet for a fun dish).
Squeeze a fresh lemon over the whole dish.

 

 

 

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