Roast Chicken + Miso Butter

I had a whole laundry list of potential ingredients for this one.  First it was going to be a marinade but then I decided to keep things simple with a quick rub of miso butter.  I really like this miso butter.  The flavor is very subtle so I just think of this more as a perfect roasted chicken than a miso flavored chicken.  I'm thinking the miso butter could be great on things beyond chicken.  Like popcorn, toast, broccoli, roasted potatoes, popcorn, fish, or popcorn. Just brainstorming here. 

I really like salt so I gave the chicken a little dusting of salt and pepper after rubbing the miso butter all over it but I consider this optional as the miso already has a salty taste.  

Roasted Chicken with Miso Butter

1 whole chicken

2 tablespoons unsalted butter, room temp

1 tablespoon miso paste

1/2 teaspoon ground white pepper

Heat oven to 425.  Rinse and dry chicken.  Remove any giblets or excess fat.  Rub all over with miso butter, taking extra care to rub some under the skin and directly onto the breast,  Tie legs together and wings to its sides.  (When tying the chicken we are trying to make it compact for even cooking.)   Place on a roasting rack in pan.  Roast until meat thermometer inserted into thickest part of breast reaches 165 degrees, about 1 hour.  If during cooking the skin starts to burn, cover with foil.  Let the skin get very dark and crispy first.  

Carve chicken but save any extra bones or meaty bits for stock.  I keep a bag in the freezer.