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.  

Fresh, Home Made Butter

Something to smear all over those everything bagels.  

So, as mentioned in my previous post, I used my new stand mixer for this but a hand mixer, immersion blender, blender or small capacity food processor would work just as well.  

Home made butter is great but is only as good as the cream you begin with,  Farmer's markets and dairy farm stands/stores are a great for finding high quality cream. 

Makes about 1/2 cup.

Butter

1 cup heavy cream

2 teaspoons kosher salt

In the bowl of a stand mixer, add heavy cream and salt.  Begin on a low speed, once cream becomes thick, like whipped cream, bump up the medium speed.  

Basically, we're over whipping the cream so it breaks.  After about 10  minutes of whisking liquid will release.  (I like to drape dish towels over the mixer and just wait til I hear splashing.)  Once the liquid and solids separate, stop the machine.  The butter solids will be stuck in the whisk and the buttermilk liquid will be in the bowl.  The buttermilk can be saved and used to make crazy perfect corn bread or pancakes.  It's going to be very salty so don't add salt to what you end up making. 

There's  going to be a lot of liquid still in the butter that needs to be removed.  Chill your hands with ice or cold water.  Squeeze all the liquid you can out of the butter,  Next, rinse the butter under cold water until the water runs clear.  Squeeze as much water as possible from the butter. 

Butter is now ready to use.  I like to rewhip it for better consistency but that's optional.  Butter may be left at room temperature for no more than 1 week or in the fridge for no more than 2 weeks.  

We enjoyed it heavily scraped over the homemade everything bagels posted a couple days ago.  I think this would also be a great thing to bring to a holiday dinner or potluck.  This summer I plan to make it with cream from my favorite local dairy and mix it with chopped herbs from fire escape garden.  (Summer Savory herb butter smeared over grilled corn on the cob, anyone?)