Chorizo Stuffed Roast Chicken

Trim the chicken by cutting off the wing tips, excess yellow fat, and the tail.

Clean the inside of the chicken thoroughly by using your fingers to scrape between the rib bones.

Finely chop the chorizo and slice half of a large onion.

Place the chorizo and sliced onion directly into a preheated pan over low heat and sauté.

Once the chorizo fat melts and releases its aroma, add 8 cloves of garlic and sauté.

Drain the canned cannellini beans, discard the liquid, and add the beans to the pan to sauté together.

Do not add salt to keep it from being too salty for the Korean palate, but definitely add black pepper while sautéing.

Finely chop the sun-dried tomatoes, which provide an elegant sour and sweet flavor, and sauté well to create a Michelin-quality stuffing.

Stuff the finished chorizo mixture tightly into the chicken cavity, insert a washed whole lemon, and cover with the skin to finish.

Lay the chicken breast-side up, drizzle with olive oil, salt, pepper, and paprika powder, and rub evenly to season.

Pour 300 to 400ml of the cheapest white wine from the grocery store into the bottom of the oven tray to add aroma and create steam.

If you are uncomfortable with foil touching the meat, cover it with parchment paper first, then wrap it tightly with four layers of aluminum foil.

Place in an oven preheated to 180 degrees and cook for 1 hour.

After 1 hour, remove from the oven and cook for an additional 30 minutes at 180 degrees to crisp up the skin.

If the browning is not sufficient, increase the oven temperature to 200 degrees and bake for 10 more minutes.