Miso Five Spice Roast Chicken
Yields - 6 servings
Mains
Chicken
- 1 4-pound chicken
- 2 tablespoons miso
- 1 tablespoon butter
- 1 teaspoon fresh ginger, minced
- 1 1/2 teaspoons five spice powder
- 1 tablsepoon salt
Gravy
- 1 tablespoon miso
- 1 tablespoon butter
- 1 tablsepoon flour
Chicken
- Combine miso, butter, ginger and five spice powder in a small bowl and mix until smooth. Loosen the skin from the legs and breast of the chicken and rub the paste under the skin. Sprinkle the salt evenly over the outside of the chicken. Cover the chicken and refrigerate overnight.
- Preheat the oven to 425 degrees F. Place chicken in a saute pan and put the chicken in the oven. Roast until done, about 50-60 minutes. Allow the chicken to rest for 15 minutes on a cutting board.
Gravy
- Mix miso, butter and flour into a smooth paste.
- Skim off fat from pan juices. Set the saute pan used to roast the chicken on medium heat, and add 1 cup water. Cook, scraping up the browned bits from the bottom of the roasting pan with a wooden spoon. Whisk in the flour paste and simmer until thickened, about 2 minutes. Add salt to taste, if needed. Serve gravy alongside roast chicken.
Our Sponsors
