Miso Roasted Chicken

Porco Rosso

This is my first time posting photos so I hope it works:

For the marinade I boiled about 1 cup of mirin and sake for 20 seconds, stirred in 2 cups white miso and then a little over a cup of sugar. (This I used for a 2 day marinade for my Chilean sea bass, which I'll cook tonight). For the chicken I then added some ponzu sauce, some lemon and shredded ginger.

I marinaded the chicken for 4 hours

I chopped up some potatoes, onions and carrots and threw that and some lemon juice into a cast iron pot and put the chicken on a vertical roaster at 350




Every 15 minutes or so I'd baste and pour some sake or mirin or water into the pan.





After an hour, I cranked it up to 400 for about 8 minutes until the thickest part of the thigh was 175 and the breast was 160.

(these next two pics are awful - not that the previous ones have been great or anything)



I deglazed with sake then added some more of the marinade and several good squeezes of Chirashi hot sauce:


The chicken (unlike the pictures) was EXCELLENT. The onions all melted and burned into carcinogenic (but delicious) black bark. But the potatoes and carrots were wonderful.

Porco Rosso

fixed

Mickey

That makes me want to be a better cook.
WOW.......

troutman

Wow!

Umm, can't think of anything else to say, except thanks.

Unknown

that is the nobu marinade for his black cod.. have used it on fish but never thought of using it on chicken or adding to it..good idea . very nice.. i will try this thanks for posting
bill

Porco Rosso

Thanks all. I just enjoyed the leftovers for lunch.

Troutman, I found the Nobu recipe here:

http://www.epicurious.com/recipes/food/views/Black-Cod-with-Miso-105872

and substituted the Chilean sea bass when I couldn't find the black cod. Adapting it to the egg tonight:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=713779&catid=1

I never tried Nobu's so I'm just going to tell people mine is better.

loco_engr

Wow, what an interesting cook . . .so far above my ambition and available ingrediants level, could I have a bite of yours? :S :ermm:

Aunt Crazy

Yum! Looked delicious! And you are having FUN!

Doug in Eggmonton

That is some kinda nice cook :woohoo: :woohoo: :woohoo:

Doug