Recipe for Roast Koji Chicken
Plan ahead if you can for this simple chicken meal since chilling it for two days after seasoning enhances the taste and provides the skin time to dry, increasing its potential for crispiness.
Ingredients
- 2 teaspoons of rice koji granules
- 1 tablespoon Morton kosher salt or 2 tablespoons Diamond Crystal salt
- 1 dried, 312-4-pound chicken
- black pepper freshly ground
Preparation
Step 1
Koji should be ground into a fine powder in a spice mill or blender. Place aside after being transferred to a small bowl and salting.
Step 2
Gently move your fingers between the skin and breast of the chicken, starting at the neck end. Continue working your way down the thighs and legs to completely separate skin from flesh (be careful not to tear). Spread the koji mixture evenly under the skin over the meat and within the cavities.
Place the chicken on a wire rack inside a rimmed baking sheet after liberally peppering the exterior. Chill for a minimum of 8 hours and a maximum of 2 days. If chilling longer, leave exposed for the first 24 hours and then lightly cover.
Step 3
Allow chicken to rest for 45 minutes at room temperature.
Step 4
the oven to 425 degrees. Cook chicken in the oven for 15-20 minutes, or until the skin is beginning to brown. Roast the chicken for an additional 40–45 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh registers 165°, at a reduced oven temperature of 350°. Before carving, transfer it to a cutting board and allow it to rest for at least 15 minutes.
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