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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Miso Butter Roasted Chicken
 Categories: Poultry, Mushrooms, Vegetables, Herbs, Potatoes
      Yield: 6 servings
 
      1 lb Medium fresh mushrooms
      1 lb Baby red potatoes
      1 lb Fresh Brussels sprouts;
           - halved
      6 cl Garlic; minced
      1 tb Olive oil
  1 1/2 ts Minced fresh thyme
           +=OR=+
    1/2 ts Dried thyme
    1/2 ts Salt
    1/2 ts Pepper
      6 lb Roasting chicken
    1/4 c  Butter; softened
    1/4 c  White miso paste
 
  Set oven @ 425oF/218oC.
  
  Mix mushrooms, potatoes, Brussels sprouts and garlic;
  drizzle with oil. Sprinkle with thyme, salt and pepper;
  toss to coat. Place in a shallow roasting pan.
  
  Place chicken on a work surface, breast side down and
  tail end facing you. Using kitchen shears, cut along
  each side of backbone; discard backbone. Turn chicken
  over so breast side is up; flatten by pressing down
  firmly on breastbone until it cracks. Place chicken on a
  rack over vegetables. Twist and tuck wings under to
  secure in place. Combine butter and miso paste; spread
  over skin (mixture will be thick).
  
  Roast 1-1/2 to 1-3/4 hours, covering loosely with foil
  after 45 minutes of cooking. (The miso mixture on the
  chicken will appear very dark while roasting.)
  
  Remove chicken from oven; tent with foil. Let stand 15
  minutes before carving. If desired, skim fat and thicken
  pan drippings for gravy and serve with chicken. Top with
  additional fresh thyme if desired.
  
  Stefanie Schaldenbrand, Los Angeles, California
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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