Miso-Rubbed Roast Chicken

A Hacho miso-rubbed roasted whole chicken is not merely a meal. It is an elaborate tapestry woven with threads of intricate flavors, an orchestration of culinary artistry where the humble chicken is transformed into a symphony of taste and aroma. The tale begins in Japan, where Hacho miso, dark and deeply flavorful, has graced tables for centuries. This paste of fermented soybeans, imbued with umami, serves as the catalyst for our gastronomic narrative.

The chicken, in its raw state, is a canvas awaiting the stroke of the artist. The miso, aromatic and savory, is generously applied to the bird, its gritty texture clinging to the skin and seeping into the crevices. It is a scene akin to an old master carefully applying paint to his masterpiece, a testament to the beauty of slow, mindful cooking. The oven, preheated and ready, awaits its precious cargo. The chicken, now a glorious russet, is given over to the heat, the dance of flavors set in motion.

Upon emerging from the oven, the roasted bird is a sight to behold. The skin, crisp and deeply bronzed, encases tender, succulent flesh, flavored with the intoxicating combination of Hacho miso and the chicken's natural juices. It’s a story of patience, of respecting tradition, of honoring the ingredient. The taste is nothing short of extraordinary, a mingling of the comforting familiarity of roast chicken with the exotic allure of miso. This dish is an ode to the simple beauty of cooking, a bold yet harmonious blend of East and West. 🤘🏼 Adam

Yield: 4-6

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Miso-Rubbed Roasted Chicken

Cook time: 1.5 HourTotal time: 1.5 Hour

Ingredients

For the Chicken

• 1 whole chicken (about 4-5 pounds)
• 1/2 cup hacho miso (or use the miso of your preference)
• 1 stick unsalted butter, softened
• Kosher Salt, to taste
• Optional: Fresh Garlic, Scallions and Ginger

Hacho Miso Sauce

• 3 tablespoons hacho miso
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 2 Tbsp Sugar
• 1 Tbsp Rice Wine Vinegar
• 1/2 cup chicken broth (you could use some of the juices from the roasted chicken for an even richer flavor)
• 1 teaspoon finely grated ginger
• 1 clove garlic, minced
• 1 tablespoon cornstarch, dissolved in a little cold water (optional, if you prefer a thicker sauce)
• 1 tablespoon butter

Instructions

1. Begin by preparing your chicken. If included, remove any giblets, then rinse the chicken inside and out and pat it thoroughly dry with paper towels. In a small bowl, mix together the hacho miso and softened butter until well combined.
2. Season the chicken inside and out with salt. Keep in mind that miso is quite salty, so use salt sparingly. Rub the miso-butter mixture all over the chicken, being sure to get it under the skin where possible. This not only helps flavor the meat but also keeps it moist during roasting. If you're using other aromatics like garlic and ginger, stuff them inside the chicken cavity.
3. Place the chicken in a roasting pan or on a rack in a roasting pan, breast side up.
4. Put the chicken in the refrigerator, uncovered, and let it cure for 24-48 hours. This step allows the miso flavor to permeate the chicken and the skin to dry out, which results in a crispier skin when roasted.
5. When you're ready to roast, preheat your oven to 425°F and roast for 15 minutes, reduce the heat to 375 and cook another 1 hour-ish, or until the internal temperature reaches 165°F when a thermometer is inserted into the thickest part of the thigh (ensure it's not touching bone).
6. Allow the chicken to rest for 15-20 minutes before carving to let the juices redistribute throughout the bird, which helps keep the meat moist. Carve the chicken into quarters and serve with your choice of side dishes.
7. Serve with steamed white rice and sauce (see below)

Hacho Miso Sauce

1. In a small saucepan, combine the hacho miso, mirin, soy sauce, and chicken broth.
2. Heat over medium-low heat, stirring constantly, until the miso is fully dissolved.
3. Add in the grated ginger and minced garlic, stirring until well combined.
4. If you prefer a thicker sauce, slowly drizzle in the dissolved cornstarch while stirring constantly. Continue to heat until the sauce thickens.
5. Remove the sauce from the heat and whisk in the butter until it's fully incorporated.
6. If needed, strain the sauce through a fine-mesh sieve to remove any solids for a smoother texture.

Adam's Notes

• As always, every oven is different, so cooking times might vary slightly. Always check the internal temperature to ensure your chicken is fully cooked.
• This sauce will be dark and full of umami flavor, perfect to spoon over your roasted chicken. The hint of ginger and garlic will add a slight kick, while the butter will give it a rich, velvety texture. Enjoy!