What could possibly be better than a comforting bowl of chicken ramen? How about taking all the rich, savory flavors that make ramen so irresistible and using them to elevate a perfectly roasted chicken? This recipe combines the umami-packed essence of ramen with the hearty satisfaction of a roast chicken, creating a dish that’s both indulgent and deeply flavorful.
As the bird cooks, the butter melts and renders, infusing the chicken with incredible flavor and keeping it juicy and tender. To maximize the taste, be sure to baste at regular intervals, letting the buttery, ramen-inspired flavors coat the chicken to perfection. Whether you’re looking to impress dinner guests or simply treat yourself, this recipe is guaranteed to deliver a show-stopping meal.
Get the Butter Sorted Allow butter to soften at room temperature. Combine all ingredients in a mixer fitted with a paddle attachment and whip until combined.
2.
Marinate: While butter is still soft, separate the skin from the chicken carefully so as to keep all skin intact. This will create a pocket for the butter to either be stuffed or piped using a piping bag. Truss the chicken and season surface with salt and pepper. Allow to rest overnight uncovered until ready to roast.
3.
Prepare to Cook the Chicken: Preheat oven to 300F. Allow chicken to rest at room temperature 1 hour prior to roasting. Salt and Pepper the surface to taste.
4.
Cook the Vegetables:Roast chicken at 300F for 1 hour, basting every 30 minutes with the pan drippings. Increase heat to 400F and roast an additional 30–45 minutes. Baste as necessary. Chicken is done when the internal temperature is > 165F for breast meat and > 175F for leg meat.
5.
Curve that Bird: Allow fully cooked chicken to rest for 10-15 minutes and then carve. Baste the carved chicken generously with the pan drippings and serve.
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