- Prep time
- 5 minutes PT5M
- Cook time
- 1 hour 30 minutes PT30.016666666667M
- 4 servings
Made with only a few ingredients, this whole roasted bird is incredibly easy to prepare and packed full of flavor.
- 1 whole chicken
- 1 tablespoon red miso paste
- 2 tablespoons mirin
- Salt, to taste
- 1 cup pineapple juice
- 1 cup sake
Heat oven to 400°F.
Pat the chicken dry with a paper towel. Mix together the miso and mirin in a small bowl, then rub the mixture into the cavity of the chicken. Season the chicken with salt, place on a roasting rack and roast in the oven for 45 minutes.
While chicken is roasting, combine the pineapple juice and sake in a sauce pot, and reduce until there is ½ cup remaining.
After the chicken has roasted for 45 minutes, reduce the oven temperature to 300°F and baste the chicken with the pineapple sake reduction every 5 minutes, until the internal temperature is 165°F. Let rest for 10 minutes before carving.
Techniques used in this recipe:
- roast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire.