This has been the summer of racking up airline miles – New York City, Chicago, Las Vegas, Salt Lake City, New York City, Buffalo and New York City again tomorrow to speak at BlogHer conference. Last week’s trip to Buffalo was spent visiting Scott’s mom, “Mimi.”
It’s only been three months since Papa passed away, but time stretches out when you miss someone terribly. We’ve been trying to do as much as we can for Mimi, streamlining her finances, untangling the insurance bills and helping her with all the fix-it jobs, tech questions and stuff that Papa had always taken care of. It’s been a challenge, with us in Florida and Mimi living alone in Buffalo, NY. We’ve managed, with the help of video chat, email, Skype and good ol’ telephone.
They say that it’s always good for the widow to stay put and not make any big plans or travel for 6 months after the death of a spouse, Mimi has done really well creating a new routine for herself, continuing to work for the local quilt shop, lunches with her friends and outings with the neighbors.
The highlight of our visit was every morning, when the boys’ would sneak out of their bed and tip toe over to Mimi and snuggle on the couch with her.
I cooked in her kitchen, using the strong knives that she’s had for over 30 years, a roasting pan that’s probably older than me and a aged, solid walnut cutting board that Scott has used since he was a little boy.
In my own kitchen, I’m spoiled with shiny electronics, brand new tools, silicon spatulas. Despite having a cook’s treasure trove of kitchen gadgets, there’s something that my kitchen is missing. History. Mimi’s kitchen has history.
Miso Roast Chicken Recipe
This is another miso recipe that I’ve developed for client Miso & Easy. You can use their ready-made miso or you can use regular miso paste found in your grocery store. I prefer shiro miso, which is a white miso, the most mild and least salty.
Easiest way to make foolproof roast chicken is to spatchcock it. The backbone is cut out of the whole chicken so that the chicken can lay flat while cooking. Thus cuts down the cooking time and helps the chicken roast evenly. Carving the chicken is much easier too, you can even carve it with a small knife.
How to Spatchcock Chicken
Lay the chicken breast side down, so that the back is facing up.
The backbone runs along the center. Use sharp kitchen shears to cut about 3/4″ to the side of the backbone.
Cut all the way up.
And do the same on the other side.
Remove the backbone (save it for stock making)
So now you’re left with a backbone-less chicken. Flip the chicken over and you’ll see that it lays flat.
Marinate the chicken in a plastic bag overnight. If you’re in a hurry, no need to marinate – you can slather on the miso marinade and it can go straight in the oven.
Here are the ingredients you will need:
When ready to cook, lay the chicken flat in a roasting pan. Make sure that the legs are placed this way, so that all of the skin of the chicken is facing up.
Cook in the oven for 20 minutes, then cover with tin foil and cook for an additional 25 minutes.
If you’d like to GRILL the spatchcocked chicken – even better! Lay the chicken skin side down on a heated grill. See how it lays nice and flat on the grill?
Grill until the skin-side is nice and browned. Then flip to finish cooking.
Miso Roast Chicken Recipe
- 1 whole chicken (about 4 pounds)
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons miso paste (or 3 tablespoons Miso & Easy)
- 1 tablespoon cooking oil
- 1 tablespoon mirin
- To spatchcock the chicken, place the chicken with the back facing you (the drumsticks should be facing up). Use sharp kitchen shears and cut 3/4" to each side of the backbone (center of the chicken) all the way up. Remove the backbone and save for stock. Lay the chicken flat, skin side up and press down on the breast with your palms to flatten the chicken.
- Place the garlic, ginger, miso, cooking oil and mirin into a resealable bag. Add in the chicken and massage to coat the chicken all over with the miso marinade. Refrigerate for 30 minutes or overnight.
- Heat the oven to 425F. Place the chicken, skin side up in roasting pan. Lay the chicken flat and arrange the legs so that the thighs are also facing up (all skin should be facing up - see photos) Roast for 20 minutes. Cover chicken loosely with tin foil. Continue roasting for additional 25-30 minutes or until interior of breast registers 165F. Remove from oven, let rest for 15 minutes.
very tasty, used a 7lb chicken, it didnt brown up as much I like so next time maybe a bit longer uncovered,
Thanks for this interesting recipe. Always looking for an interesting way to bake a chicken that flavors the meat nicely to use in salads. Also agree with the other post – great to have a way to use up miso paste, as the containers in my local stores are the size for a year of soup. Would like to try an enameled cast iron chicken roaster with this recipe.
Typically I would put some onion, celery and carrot in the bottom of the roaster with white wine. After marinating the chicken in miso, garlic, ginger and mirin, what would you suggest to put in the bottom of the pan to keep the chicken off the bottom and to provide some moisture in the roaster for the low & slow cook?
Sorry for your loss – Mimi is fortunate to have the support of her friends and family during this difficult time.
This came out soo good!
I have to say this is the BEST roast chicken recipe I ever tried. Simple and straight forward! My family just loves it!! I don’t know how many times I had made this already! Thanks for sharing this recipe, Jaden!
This is so simple, but the flavors sound amazing and such a comforting thing to sit down with the family to a whole roast chicken. Beautiful photos. Wish you and your family the best after your loss.
I love miso and mirin marinade on sea bass, and can’t wait to try this recipe with chicken.
Another great recipe, Jaden! This will be the highlight of our inaugural dinner in our tiny (but well-equipped) new kitchen here in beautiful Newport, Oregon.
I’m planning to grill this tomorrow! Any guidance in terms of time on the grill or internal temp? Thanks!
Just made the chicken – it was delicious. A solid mating of flavors. I used dark miso since I already had it in my fridge. Stir fried some broccoli and greens, some white rice and I was all set – Thx JH!
Beautiful looking bird 🙂 I bet that marinade is so awesome! Thanks for sharing, Jaden…Glad to have another “staple” marinade to add to my repertoire! Have a great weekend!
what a touching post. my mom has been widowed for almost 2 years now and it took her a year before she actually traveled. it’s so sweet of you to take care of her… well that’s what family is really here for.
Jaden, I just thought of you today. You’ve been an inspiration since I attended the conference in LA 2 years ago. And today with my first TV exposure, I thought of coming over here to thank you… you inspired me to continue what I do and here I am still here after 2 years!
What a great story, and the picture of Mimi with the boys is wonderful. I am making this recipe tonight – thank you again for another delicious something new to try. Your newsletter and blog are some of my most look forward to reading of the week!
I love miso and I love this roast chicken recipe! This will make our next roast chicken dinner so interesting & delish. Must bookmark and make it soon. Thanks for the step by step photos– so helpful. Happy summer, Jaden!
I love that cutting board. Mimi kept her cutting board in good condition for all these years. You are right about a kitchen with history. When I cook at my parent’s house, I start to remember the gadgets, pots, utensils I grew up with and then realizing they are much better quality than what we get today.
How would this be on the Traeger Smoker?
Sounds delicous and easy and perfect for everyone in the family. Love seeing the kids loving on their “mimi”, so sweet!
What a beautiful post. Your boys love for Mimi is so touching.
That is one gorgeous chicken, Jaden. I love your miso recipes!
I can’t wait to try this! The only thing I have ever used miso for was soup.
Yeaaaa for Buffalo! And I love roasted chicken!
Miso and chicken are a classic combo. In Japan some popular combos include:-
Ice cold slivers of cucumber with plain miso as a dip – so awesome especially on a hot summers night with a beer.
Stir fried chilli beef and red peppers with a miso and oyster sauce mix.
Im creating an online flavor thesaurus and always on the lookout for new matches made in heaven – do you have any more for miso?
I’m always looking for ways to use my big tub of miso, so this is going into the weekly rotation once it gets a little cooler here. I love cooking whole birds because they’re so cost effective but butchering always gives me problems. Never thought to use my kitchen shears this way!
This looks delicious…..still trying to find the MISO…..without having to drive an hr. to JUNGLE JIM’S…..but am going there in Sept.when their new store opens and I have this down on my list…..
I love the story behind this post. So heart warming. And delicious chicken!
Oh, fantastic. Butterflied grilled chicken is my go to dinner this summer. I will definitely give your miso version a try. Thanks, Jaden.
What a great post Jaden. You are a wonderful daughter-in-law for sure. The miso chicken looks delish!! Totally right up my alley. I’ll have to see if I can find Miso & Easy. Have a blast at BlogHer, wish I was able to attend.
I so want to grab this chicken’s leg! It looks delicious and juicy. Thanks for sharing the recipe 🙂