There is something very therapeutic about roasting a whole chicken. The schmatzly aromas, the golden crackly skin, Me fumbling while carving the bird (even after all these years) and the gorgeous soup we get from the carcass.
I love miso butter and I make and keep it on hand in our fridge. It keeps very well but if you’re an infrequent user, freeze it into ice cube trays and defrost as needed. Use it in place of oil or butter to sautee spinach and other greens or to make scrambled eggs! YUM!
Miso-Butter Roasted Chicken with Bitter Greens
- 1/2 cup salted butter, room temperature
- 1/2 cup miso paste, room temperature
- 3 sprigs fresh thyme, leaves removed and roughly chopped
- 6 fat cloves garlic, finely minced or grated
- 1 tsp salt
- 1/2 tsp freshly grated pepper
Place all the ingredients into a medium bowl and mix until combined and a uniform paste is formed. You will only need about 1/3-1/2 of this paste for the chicken so save the rest.
- 1 whole chicken, 3 1/2 – 4 lbs
- Salt and pepper
- 1 head garlic, fine paper removed and top cut off with bulb still kept in tact
Preheat your oven to 400°F.
Rub the miso-butter liberally under the breast skin and all over the thighs. Rub what ever is left on your hands into the cavity of the bird. Dust the cavity with salt and pepper. Tie the legs together with kitchen string and set the bird, breast up on a 12-inch cast iron skillet or a roasting pan. Add 2 Tbsp water to the pan. Set the garlic bulb next to the chicken.
Roast for an hour to an hour and 15 minutes or until the juices run clear and chicken is cooked through. Remove the bird and garlic and place onto a cutting board. Tent with foil.
- 3 small heads of mixed bitter greens, trimmed
- Roasted garlic, from above
Pull the roasted garlic out of its shell and place into the pan. Set the pan over medium heat and allow the garlic to sizzle in the oil a bit. Add the greens – you may have to add the tougher greens first followed by the more delicate ones as they have different cooking times. Cook until the greens are soft. Adjust seasoning.
At this point, I usually keep the greens in the pan and serve the carved bird straight over top along with any accumulated juices.
- 1 cup Basmati rice
- 2 Tbsp Miso butter
- A scant 2 cups of chicken stock or water
- Few large spoonfuls of roast chicken drippings
In a small pot, bring the stock and the miso-butter to a boil. Add the rice and reduce the heat tot he lowest setting. Cover and cook untouched for 15 minutes. Once rice has puffed, stir in chicken drippings and adjust for seasoning.