Seungwoo Dad's Maillard Roast Chicken

Name: Seungwoo Dad's Maillard Roast Chicken
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 whole chicken; Salt to taste; Butter to taste; Pepper and herb powder (optional)

A whole roast chicken, flattened by removing the backbone with scissors and stuffed with butter under the skin for a crispy exterior and moist interior.

50 min Difficulty Normal Meat & mains

Main ingredients

ChickenButter

Ingredients needed 3 servings

1 whole chicken
Salt to taste
Butter to taste
Pepper and herb powder (optional)

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Chicken Butter

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Recipe

Starting from the tail of the whole chicken, use scissors to cut along both sides of the backbone, completely removing it.
Spread the chicken open lengthwise and press down firmly on the breastbone area with your palm to flatten it.
Use paper towels to thoroughly pat dry the surface and inside of the chicken until it is completely dry.
Evenly sprinkle finely ground salt all over the chicken, ensuring it penetrates to the inside for proper seasoning.
Gently create a space between the skin and the meat on the chicken breast area with your fingers, then generously stuff with butter.
If using, sprinkle pepper or herb powder inside the separated skin cavity, not on the outer skin, to prevent burning.
Choose your cooking method: For a frying pan, cook on low heat with a lid, flipping occasionally, then increase heat to high to evaporate moisture and crisp the skin. For an oven or air fryer, bake until golden brown and crispy.
After cooking, let the chicken rest for 5-10 minutes to allow the juices to redistribute evenly before cutting into bite-sized pieces.

Remove the chicken's backbone with scissors, flatten it, and thoroughly pat dry.
Season with salt and stuff butter and herbs under the skin of the breast.
Cook until golden brown using a frying pan, air fryer, or oven, then let it rest before cutting.

Cooking tips

Thoroughly drying the chicken's surface is crucial for a crispy skin and good Maillard reaction, preventing oil from becoming greasy during cooking.
When using an air fryer, do not line the bottom with parchment paper to ensure proper hot air circulation, resulting in a crispy bottom instead of a soggy one.
Sprinkling pepper or herbs on the outer surface can easily burn during cooking, making it look unappetizing. It is recommended to place them inside the separated skin cavity instead.
Cutting the whole chicken immediately after cooking will cause all the juices to run out. Allowing it to rest for a short period until the temperature stabilizes will help maintain its moistness.

Recommended for

Those who want to make a flavorful whole roasted chicken at home instead of ordering delivery.
Those who want to enjoy dry chicken breast in a moist and tender way by using butter and the skin-separation tip.
Those who want a foolproof roasted chicken recipe that can be adapted to their available cooking appliances like frying pans or air fryers.

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Seungwoo Dad's Maillard Roast Chicken

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Ingredients needed 🛒3 servings