1 hour ago
Monday, April 16, 2012
It's all about the Miso in this recipe.
I rarely use miso, however, I am always happy to smell it or taste it in salad dressings, Japanese food, or Asian soups.
Though I hear soybeans are now bad for you (do you think they will tell us that margarine is good for us again?), I am going to eat this fermented soybean paste as much as possible.
The organic brand that I purchased happens to be made from fermented oats. Sounds appealing, no?
You make this amazing miso butter with some fresh herbs thrown in.
Slip some under the skin of the chicken, and then at the end with the pan drippings to make a delicious intoxicating gravy. Hey, and the roasted shallots don't hurt either.
Miso Butter Chicken (adapted from Jewels of NY and Food & Wine):
8 large shallots, 7 halved lengthwise, 1 minced
2 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper
3 tbsp miso paste
4 tablespoons unsalted butter, softened
2 tablespoons minced flat-leaf parsley
2 tablespoons finely chopped chives
2 teaspoons finely grated fresh ginger
1 tablespoon all-purpose flour
4 pounds chicken breasts and whole legs on the bone, with skin
1/2 cup low-sodium chicken broth
Preheat the oven to 425°. In a large roasting pan, toss the halved shallots with the olive oil.
In a medium bowl, mix the miso paste with the minced shallot, butter, parsley, chives and ginger. Remove half of the miso butter and add a tbsp of flour to the rest of the miso butter in the bowl (this will be used for your gravy later).
You can make the miso butter in advance and keep it in the fridge until ready to use.
With your fingers, gently separate the chicken skin from the breasts and legs. Carefully work the 2 tablespoons of miso butter under the loosened skin, spreading it evenly. Season the chicken with salt and pepper and transfer to the roasting pan.
Roast the chicken in the center of the oven for 45 minutes, or until the skin is browned and the juices run clear when the meat is pierced with a knife. Transfer the chicken and shallots to a platter and cover loosely with foil.
Pour the pan juices into a small saucepan and add some of the chicken stock.
With a whisk, add the reserved 2 tbsp of miso butter w/ flour and whisk to form a nice thick, glossy gravy, for about 3 minutes. Let rest a minute.
Plate the chicken pieces with the roasted shallots and spoon the miso gravy over the chicken.
This gravy is so good, I want to dip biscuits, vegetables and potatoes in it, or just slurp it out of a glass.