Crime Scene Chicken
This dramatically presented roasted chicken is slashed with deep cuts before being smothered in a savory, spicy Korean BBQ-inspired glaze. The deep cuts maximize surface area, allowing intense flavor penetration and rendering fat for exceptionally juicy, tender meat. Finished with a thick, glossy 'blood' sauce and Crime Scene staging, it is as delicious as it is fun.
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🍳 Cooking Flow
Score the whole chicken with deep, asymmetrical cuts down to the bone on the legs, thighs, and breasts. → Whisk together gochujang, ketchup, honey, soy sauce, sesame oil, spices, and vinegar; reserve half for the blood sauce. → Salt the chicken generously inside the cuts, coat completely in the marinade, and roast at 450°F (230°C) for about 1 hour. → Simmer the reserved sauce with water and cornstarch slurry to thicken, then blend in rendered roasted pan drippings. → Arrange the roasted chicken on a platter, splatter liberally with the blood sauce, stage with carving utensils, and carve to serve.
Cooking Steps
Brief Cooking Order
Score the whole chicken with deep, asymmetrical cuts down to the bone on the legs, thighs, and breasts. → Whisk together gochujang, ketchup, honey, soy sauce, sesame oil, spices, and vinegar; reserve half for the blood sauce. → Salt the chicken generously inside the cuts, coat completely in the marinade, and roast at 450°F (230°C) for about 1 hour. → Simmer the reserved sauce with water and cornstarch slurry to thicken, then blend in rendered roasted pan drippings. → Arrange the roasted chicken on a platter, splatter liberally with the blood sauce, stage with carving utensils, and carve to serve.
Introduction
This dramatically presented roasted chicken is slashed with deep cuts before being smothered in a savory, spicy Korean BBQ-inspired glaze. The deep cuts maximize surface area, allowing intense flavor penetration and rendering fat for exceptionally juicy, tender meat. Finished with a thick, glossy 'blood' sauce and Crime Scene staging, it is as delicious as it is fun.
Step 1
Prepare the chicken by using a sharp knife to make deep cuts and slashes all over the carcass, cutting down to the joint in the legs and thighs, cross-hatching the meat, and scoring the breast meat deeply and randomly.
Step 2
Make shallow cuts into the skin along the back and fatty pockets to help render out excess fat during roasting, then set the prepped chicken aside.
Step 3
In a large mixing bowl, combine gochujang, ketchup, honey, soy sauce, sesame oil, garlic powder, onion powder, and rice vinegar. Whisk thoroughly until smooth.
Step 4
Ladle out roughly half of the sauce mixture into a small saucepan and set it aside to prepare the finishing 'blood' sauce later.
Step 5
Place the scored chicken into the remaining sauce in the bowl. Season generously with salt all over the surface, inside the cavity, and inside the cuts. Toss and brush the chicken thoroughly to ensure the marinade coats every crevice.
Ingredients List
Important Notes
Making random, asymmetrical cuts gives the chicken a dramatic look while vastly increasing surface area for deep marinade penetration.
Be sure to salt the chicken separately since the marinade mixture does not contain added salt.
Use a fresh, clean pastry brush to baste the roasted chicken with pan drippings; never reuse the brush used on raw chicken.
Take care when transferring the chicken off the baking sheet so you do not puncture the foil, allowing pan drippings to be easily poured into the sauce.
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