Garlic-Miso Chicken
Hey there!
Just finished dinner with my brother & sister-in-law… OMG was it ever good! I did the simplest chicken dish in the world, and the flavor was outstanding! Garlic & Miso Rubbed Chicken with Sweet Potato & Apple Mash. Check this out…
Take a fresh (or totally defrosted) whole chicken. Wash & pat dry. Place in a roaster pan. Loosen the skin on the breast so you can get your fingers under it and rub fresh minced garlic all over the breast. Also, rub some on the rest of the bird (legs, etc)
Now, take a tbsp of light brown ‘miso’ paste (fermented rice or bean paste), stir in a tbsp of olive oil and rub it everywhere you can see… even on the chicken… LOL! Seriously, though… rub all the outside of the bird. Season with pepper and thyme and roast uncovered for about 45 minutes at 350F. Pour in 1/2 cup of white wine, cover and roast another 1 1/2 hours, or until it’s totally tender.
Remove the chicken to a plate or platter and cover. Pour the stock into a pan and add a couple cups of “real” chicken stock (NOT powdered stock or cubes). Bring to a simmer and carefully stir in a couple tbsp of white rice flour. Add a bit of organic tamari sauce or soy sauce for flavor & color. Is it ever good!
“Note: To get all the health benefits of miso fermentation, you really shouldn’t boil it after adding to a dish. This chicken was roasted with miso and had all the flavor, but lacked nutrients lost at high heat. I usually adjust with a bit more miso at the end of cooking the gravy/sauce, but this time I used a bit of organic tamari sauce. You could just as easily add a bit more dark miso instead of light.”
For the sweet potato… take a couple sweet potatoes or yams. Peel, dice and cook them in the microwave until tender. Meanwhile, take a chopped onion and begin to saute it in a little butter. Add two apples (peeled & diced), a clove or two of garlic, an inch of fresh ginger (minced), 1 tsp cinnamon and 1 tsp of dry sage. Season with a little salt & pepper. Saute until the apple is tender. Puree the potato & sauteed “stuff” in a food processor and place in a dish to bake for a few minutes.
What a wicked meal it was. A few glasses of wine and some fresh apple crisp for dessert (for the guests anyway) and life is good!!!
Let me know if you try it and how it works for you… we absolutely luved it 
Yours in Food & Friendship,
Chef Kevin
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Hi Kevin,
Sounds good. I wish I was there. I’ll have to give that a try next time I have company.
Hi Charlie…
Wish you had been there too. Might have to try that sometime
Y’know, I never thought to mention it, but you could take single, bone-in chicken breasts and do the same. I told you comments on the blog were important… see
Later buddy…
Yours in Food & Friendship,
Chef Kevin
Sounds like the perfect comfort food meal. I would have enjoyed.
That’s an interesting combination. I will have to try that out next time I have a chicken.
Sounds great Kevin! It seems you can turn anything into a delicious meal. That doesn’t surprise me though!
Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists — it originates in the Yunnan province of China. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape), and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender. The papery, protective layers of “skin” over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
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Thank you so much for this recipe. My wife and I loved it!!
I like the sound of the sweet potato mash. The addition of apples is interesting though, I’ve never thought of putting apples and chicken together. I’ve never heard of miso either. Still, it sounds good, I might steal a couple of these ideas.
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Sure… help yourself as long as you credit the author (ME).
CK
Great recipes guys. Thanks