Ingredients
Equipment
Method
- Place the chicken breast-side-down on a cutting board. Remove the backbone using kitchen sheers. Save the backbone for making stock.1 whole chicken
- Flip the bird so it is bread-side-up and press on the chest until the breast bone breaks. You should a gentle pop and the chicken will lay flat.
- Season the chicken on all sides with kosher salt, taking the time to work it into all of the nooks and crannies. Transfer the chicken to a cooling rack inside a large baking sheet. Place the chicken in the fridge and let dry brine for 24 hours uncovered.Kosher salt **
- Take the chicken out of the fridge an hour before roasting. Preheat the oven to 425°F. Place the dry-brined chicken in a large cast iron skillet and pop it in the oven. Roast for 35-45 minutes, rotating the bird once halfway through. The finished chicken should be crisp and golden and register an internal temperature of 165°F at the thigh.
- While the chicken is roasting, prepare the plum sauce. Slice 12 of the plums in half and arrange them cut-side-down in a large skillet.14 blue plums ***
- In a small bowl whisk to combine the rice wine vinegar, brown sugar, garlic, soy sauce, and gochugaru. Pour the mixture over the plums and place over medium heat. Bring the mixture to a boil and reduce to a simmer. Cover and braise for 15 minutes or until the plum fall apart.½ cup rice wine vinegar, ½ cup light brown sugar, 2 cloves garlic, 2 tbsp soy sauce, 2 tsp gochugaru
- Remove the plums and discard. In a small bowl whisk to combine the cornstarch and water. Whisk the mixture into the simmering plum sauce and stir until the sauce is thick enough to coat the back of a spoon.2 tbsp water, 2 tsp cornstarch
- Quarter the remaining plums and transfer the chicken to a platter. Spoon some of the plum sauce over the chicken and top with the plums. Garnish with sage leaves and serve immediately with additional plum sauce on the side.fresh sage leaves
Notes
** It's difficult to give you a specific measurement when it comes to the salt because the amount you use will depend on the size of the bird and your personal taste. It's best to start with 2 tablespoons of kosher salt in a separate bowl, so you can double dip. You might need more than this, you might need less. Make sure you work the salt into all the nooks and crannies and be fairly generous, so don't go overboard. You will not be rinsing the brine off, so bear that in mind.
*** I've also heard these called Italian prune plums.