Miso Roasted Chicken

Twice a month, I get a whole chicken from Gunthrop Farms and have my butcher, The Butcher & Larder, break it down for me.  The quality of the chicken is superb and I can make several meals from it, even including using the bones for my bone broth.  If you haven't bought a whole chicken from your local butcher, I highly suggest you do as it is a 
game-changer, think quality over quantity.

I am a sucker for miso. It also has many healing health benefits as miso strengthens the immune system, aids in digestion, high in antioxidants, restores probiotics to the intestines, and reduces risk in cancer (breast, prostate, lung, colon). When chicken marinates in miso, it becomes so tender and flavorful. 

Roasted Miso Chicken with Shallots

Adapted from Food & Wine  

serves 2 

ingredients

3 medium shallots, 2 halved lengthwise and 1 minced

2 tablespoons extra-virgin olive oil

1/4 cup white shire miso

2 tablespoons unsalted butter, softened

1 tablespoon flat-leaf parsley, minced

1 tablespoon chives, finely chopped

1 tablespoon fresh ginger, finely grated

1 teaspoon all-purpose flour

2 chicken breasts and whole legs on the bone, with skin

1/2 cup low-sodium chicken broth

Freshly ground pepper

preparation

Preheat the oven to 425°. In a cast iron dutch oven or braiser, toss the halved shallots with the olive oil and season with salt and pepper.

In a medium bowl, mix the miso with the minced shallot, butter, parsley, chives and ginger. Transfer 2 tablespoons of the miso butter to a bowl and stir in the flour to form a paste.

With your fingers, gently separate the chicken skin from the breasts and legs. Carefully work the remaining miso butter under the loosened skin, spreading it evenly. 

Season the chicken with salt and pepper and transfer to the cast iron dutch oven or braised

Roast the chicken in the center of the oven for 45 minutes, or until the skin is browned and the juices run clear when the meat is pierced with a knife. 

Transfer the chicken and shallots to a platter and cover loosely with foil.

Pour the pan juices into a small saucepan and skim off the fat. Set the dutch oven or braised over high heat.

Add the chicken broth and cook, scraping up the browned bits from the bottom and sides of the roasting pan with a wooden spoon. Pour the deglazed drippings into the small saucepan and bring to a boil. 

Whisk in the miso-flour paste and simmer until slightly thickened, about 2 minutes. Transfer the miso gravy to a bowl and serve at once with the chicken and shallots. Enjoy!