by timWuNotWoo
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A&M's Testing Notes:
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3.5 pounds
chicken
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1/2 cup
red miso paste
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1/2 cup
water
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1/4 cup
soy sauce
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1/4 cup
mirin
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1
clove of garlic, grated
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1 tablespoon
butter
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Mix the mirin into the miso paste to loosen it up until you get something like the consistency of a gravy or a fresh banana smoothie. Some miso pastes are thicker than others, so if it’s too thick, just add more mirin. Easy beans.
Ask the hotline about this step!Smother the chicken with the marinade all over, be especially sure you cover the inside cavity too. This way the marinade flavors the chicken from both the inside and out, huzzah.
Ask the hotline about this step!Put the chicken in a bowl and cover with plastic wrap or if you have a Ziploc and/or Glad bag big enough for a whole chicken, that is most preferred. Park it all in the fridge and let sit for at least three hours, overnight would be nice.
Ask the hotline about this step!Preheat the oven to 450 degrees.
Ask the hotline about this step!Take the chicken out of the fridge and take a spoon, fork, knife, dowel rod, comb, whatever your scraping tool of preference is, and wipe off the excess marinade, it’ll just burn~
Ask the hotline about this step!Don’t run the chicken under water or anything though, just make sure there aren’t large clumps of marinade plopped on the bird.
Ask the hotline about this step!Brush on some vegetable oil or melted butter over the chicken, nestle it in a roasting pan, and throw it in the oven.
Ask the hotline about this step!Roast at 450 degrees for 25 minutes, then turn the heat down to 350, and roast for an additional 40.
Ask the hotline about this step!IN THE MEANTIME…. Make the ONION SAUCE.
Ask the hotline about this step!In small sauce pan, sweat the ½ cup of minced onion in a bit of vegetable oil or butter.
Ask the hotline about this step!When they start to become translucent, add the water, mirin, soy sauce, and grated garlic.
Ask the hotline about this step!Bring to a simmer, turn the heat down to low and let bubble while the chicken cooks.
Ask the hotline about this step!5 minutes before the chicken’s done, sprinkle on some mirin. It gives the bird a delightful shine and sweetness. When time's up, take it out of the oven, cover with a sheet of aluminum foil, and let rest for 10 minutes.
Ask the hotline about this step!IN THE MEANTIME, we finish the sauce.
Ask the hotline about this step!Melt in a tablespoon of butter, and take it off the heat.
Ask the hotline about this step!Mix in the tablespoon of miso. Miso actually loses its flavor the more it’s heated, so do this off the heat. There’s plenty of residual heat in the pan to melt down the miso paste.
Ask the hotline about this step!ALAS, Carve the chicken, serve atop a bed of fluffy white Japanese short grain rice, ladle on the onion sauce, and have a delightful evening~
Ask the hotline about this step!I made this last night after letting the chicken marinate overnight and wow, it was fantastic. Look forward to trying it on the grill next time. Thanks for an awesome recipe!
Made this last night, what a hit in my house. I am anxious to try it again but marinate the chicken longer. We served it with the Northern Spy's Kale Salad which was a great contrast in textures and tastes. This chicken recipe will be in our rotation of go to recipes for home and entertaining!
Fantastic, simply fantastic. Easy to make and super tasty. This reminds of me of an elegant take on the chinese dish 'soy sauce chicken'.
made this list night pre-hurricane and it was absolutely delicious! my new favorite way to roast chicken. a marinated the bird in the roasting pan and although i removed the marinade from the bird, i forgot to wipe out the roasting pan. this lead to some burning, but when i put in the bird in another pan, problem was solved.
If you happen to have a rotisserie attachment to your grill, follow the recipe and then truss the chicken securely and cook over indirect heat. OMG.......
May I suggest that you add to the directions to roast UNCOVERED? The first time I made it, I put it in my roasting pan with the lid on, and I did not get the greatest results. My second attempt is getting nice and brown on the outside as I type this. Can't wait to try it. Thanks!
I made this last night for some friends with some ginger scallion noodles and broccolini with oyster sauce. It is really, really, really good. Great recipe and will go into the repertoire, for sure. Thanks
Wow. Finally (FINALLY) made this tonight. Completely addictive. Great recipe, thanks so much.
I love this recipe!!! I've made it twice now and everyone devoured the chicken. This is my new favorite way to cook chicken. Thank you!!!
Got to try it, sounds great!!! I am a caterer and read many recipes none quite as amusing as yours...
Wouldn't it be grand to have a nyc food52 potluck dinner party! You could bring your finalist chicken (which I voted for hands down!), wcfoodies their winning french onion soup, and I'll bring dessert...my airy bread pudding of course! The only question is do any of us have a big enough space, Central Park picnic later this spring maybe? I'm totally serious.
Amanda's place is big enough, hahahaha. That kitchen is AMAZING. A nyc food52 potluck sounds INCREDIBLE though, we have to make that happen. Thanks for the vote! Your airy bread pudding was incredible~
Let's see if we can make it happen somewhere soon! Seems the Bay Area folks had the right idea. Thanks, glad you enjoyed my bread pudding.
Tim Wu, this chicken recipe, especially that onion sauce, is amazing. I really look forward to more (I'm making that killer meatloaf of yours very soon!)
I made this last night. It was easy and really delicious. The bird looked and tasted great! The onion gravy was a big hit, and well worth the extra effort to make it. By extra effort, I mean chopping up an onion. One reason the gravy was easy is that it does not require chicken broth. I served it with fresh kale wokked with japanese aromatics, and rice with garden peas stirred in to make it look festive. Plus I learned about miso! YUM!
oh nice! i've never done kale using japanese seasonings before~ good idea!
this is pretty good i guess
Delicious.
This looks like a whole new way of doing a bird that my gang will LOVE...thanks!
AWWWWWWWWWWWWWWWWWESOME. you win a chicken.
those steak and eggs sound amazing too, i'm definitely gonna try that
The flavors sound incredible and beautiful coloring on that bird!
This looks so good!
heck yeah!
Made extra chicken and used it tonight for the Oyako Donburi (recipe from this site). Terrific!
oh dang, that reminds me, i've got oyako and katsu-don recipes that i need to put up!
I am getting a LOT of mileage off that one chicken dinner. Used the DIVINE leftover onion sauce on top of grill fish. Yummmm! Boo, it's finally all finished!
ps waiting for those recipes!!
Pumped to sample...soon, I hope!
spectacular use of misoyaki! can't wait to give this recipe a try. thank you for posting it!
Just looked at this again and this might become my Monday Farmhouse roast chicken.
a lot of american supermarkets actually carry mirin and miso these days in their "ethnic foods" aisles, haha. or you can order it off places like freshdirect.com~
Doesn't just about everywhere have an Asian supermarket these days? Whole Foods also sells these items.
LEGEN- wait for it....
Go T-Wu! Voted!
OK. I'm doing this chicken, roasted in my tube pan. And it'll take me all week to decide how to vote. Both these are great, but miso...mirin....gonna be hard to pass that up....
fyi if you're really worried about sodium content, supposedly white miso is slightly lower than red.
Actually, I used white miso and only 1 T. of soy sauce (organic, but not low sodium, but with better flavor and less salty tasting, ironically, than the TJ's lower sodium kind) and it was still much too salty . . . . I strongly recommend (a) wiping ALL of the marinade off and (b) starting with a small amount of miso when making the sauce and adding gradually, tasting frequently.
yeah, the saltiness of miso varies so much from brand to brand it's always hard for me to explain how much to put in a recipe~
huzzah! thanks!! i did forget to write to that i used low-sodium soy sauce in the recipe. i never get anything but low sodium soy sauce so it just slipped my mind that there's regular sodium soy sauce, haha.
I will be having this for dinner this week.
Wowee - this was fabulous - esp that onion sauce which could be used for so many things! Husband was raving the whole time he was eating. Just might end up on our Easter menu. ( I ended up having to cook my chicken a lot longer so plan for differences in size of birds).
Tip - to 'melt' miso in sauce, do as the Japanese do: take the TB of Miso and submerge halfway into sauce. Using chopsticks or a fork, slowly wash sauce over miso stirring in a gentle circular motion. You don't want the lump to fall into the sauce. Since it's sticky, it should stay put. This is also a good method for making miso soup when you have a lot more miso and risk ending up with chunks at the bottom of the soup.
Love red miso - this sounds fabulous.
Omigosh! I think I found my new default roast chicken recipe!
oh wow, haha, thanks!
Would you post how to do this with fish, as mentioned in your introduction? It's making my mouth water just reading it! Also, can you use whte miso paste? Thanks! ;o)
Thanks!
I'll work on writing out an official recipe for fish later this week, but it's pretty much the same recipe steps, haha. Pour the marinade over the filets in a ziploc bag and marinade for a couple hours~ If it goes overnight though, you get a much much more intense miso flavor, almost like a smoked salmon level of flavor. That's best enjoyed in smaller amounts with white porridge for a nice and light Japanese breakfast!
White miso will work just as well, but the flavor of red miso is usually bolder. Plus I like the rich color red miso provides. The miso used for the fish variation is usually white actually.
Oh I always have miso stocked in my fridge! Especially for soups on cold days~
Tim, I expect you to make this for me every night this week, else I can't say I'll vote for it.
I have a question about the recipe "Misoyaki Roast Chicken with Shoyu Onion Sauce" from timWuNotWoo.
Can I use a different kind of miso? I have Mellow White Miso on hand...
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Red miso: it's really more of a brown color.
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You slowly blend the miso with mirin.
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As timWunotWoo explains, it should be the consistency of a thick gravy.
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The marinade goes inside the chicken as well as coating the outside -- a detail we love.
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A small visitor watches Mom cut an onion into perfect dice.
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Grated garlic -- it's pungent!
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Is there a better smell than onions sauteing in butter? We think not.
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The soy goes into the onion sauce.
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Followed by more mirin.
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We found that the only way to really scrape off the marinade is by using your hands.
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Although timWunotWoo doesn't specify, we decided to tie the chicken's legs together for even cooking. Amanda stands at the ready with a skewer for surgery (there was a small tear in the layer of fat covering the breast).
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The chicken goes in the oven, and the sauce gets finished off with more butter.
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Anyone cooked this the night before you have eaten it? I cooked tonight for tmrw night ... suggestions for best way to heat up? thanks!