‘Quioupecuit?’ (what are you making for dinner) is the question my eldest daughter asks me everyday as soon as she sets foot in the house. It drives me mad. She’s always disappointed with my answer, except on the rare occasionit’s pizza. She does like trying new recipes though, just like her mammy.I had had a busy day spring cleaning and when it came time to prepare dinner I just wanted something quick and easy to make (how many times have I said that?) so I figured I’d roast a chicken with some potatoes and veg. ‘Quick and easy’ still has to be tasty so as I so often do I started thinking and making quick and easy a little less quick and a little less easy, not so much though. As I peeled the spuds (potatoes to everyone not Irish) I was racking my brains for flavour I could use in the chicken, something new preferably, and I remembered the Miso jar I had bought with the intention of making miso soup. I got busy with my new creation peeling ginger and garlic then thought I’d stop and see if I can find a recipe somewhere that I can just follow. I was tired after all. I was surprised to actually find there was a recipe on Steamy Kitchen for miso chicken. I didn’t have time to study the whole text so I just quickly skimmed through the ingredients, cooking time and the pictures of course and got busy cooking.I have to say, this was the best roast chicken I have tasted in a long time, everyone agreed. The taste was mellow but full, it was moist, homely and completely satisfying. The golden skin was crispy and inviting, just begging to be pulled off and eaten. This Miso Roast Chicken had all the hallmarks of a traditional homely roast dinner but moister and more flavoursome. The musky smell of the miso paste before cooking was transformed during the cooking process and filled the house with a delicate aroma that would stimulate anyone’s appetite. Because the chicken was butterflied the cooking time was reduced. I’m looking forward to trying the same recipe and method on the BBQ.I used a large chicken so I got 2 dinners out of it. The second dinner was chicken noodles with miso broth. My mouth is watering at the thought of it as I write this post. Actually, there is still one drumstick left over that I am now going to go and eat with my lunch.
- whole chicken 1.9 kg
- tbsp of miso paste
- tbsp of mirin seasoning
- gloves of garlic paste
- inches of ginger paste
- Salt to taste
- 4 tbsp of olive oil
- Peel the ginger and garlic.
- Use a motar and pestle to crush the ginger and garlic into a coarse paste.
- Preheat the oven at 180C.
- Mix all the ingredients in a bowl to make a paste.
- Rub it all over the chicken.
- Put the chicken in a baking tray and bake for 20 minutes.
- After which take it out and cover it loosely with a aliminium foil and cook for another 30 minutes.