Poulet Rouge With Korean Gochujang Sauce

BY ROBIN BARR SUSSMAN — Fall 2014

Executive chef Troy Stauffer of City Club Raleigh in North Carolina favors heritage breed or “farm chicken” over other options. He serves his Poulet Rouge — a whole chicken stuffed with exotic aromatics — with Gochujang, a fermented Korean hot pepper paste sauce that’s irresistibly tangy.

2 whole Poulet Rouge or other heritage-breed chickens, about 3-1/2 pounds each
2 cups aromatics, such as chopped ginger, garlic, sliced lemongrass, and quartered onions
2 tablespoons olive oil
1 tablespoon salt

Preheat the oven to 400 degrees. Fill the chicken’s cavity with aromatics. Rub the exterior of the chicken thoroughly with oil and season to taste with salt. Place in a pan with a roasting rack and roast until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and let rest briefly before serving.

 

GOCHUJANG SAUCE

1 cup Gochujang Korean hot pepper paste
1/2 cup honey
1/4 cup vinegar, rice wine, or apple cider 
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons ginger, minced
2 tablespoons garlic, minced

Place all ingredients in a mixing bowl and stir to combine. If the sauce’s consistency is too thick, thin it out with warm water. Serve at room temperature as a dipping sauce with the chicken.

CHEF’S TIP: “Reserve the chicken carcass and aromatics from the stuffing to make a wonderful stock that can be used in cooking throughout the week.”

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