Mrs Portly's Miso Roast Chicken
Food writer and recipe developer Linda Duffin runs a cookery school from her Tudor home in mid-Suffolk, Mrs Portly’s Kitchen Classes. She’s a strong supporter of local producers and a big fan of Sutton Hoo chicken.
Here she uses Asian miso paste for a compound butter to place under the skin and give the bird a fabulous umami flavour.
Linda says you can give it a further Asian twist by adding fresh grated ginger to the butter or simply follow the recipe for a traditional roast with turbo-boosted savouriness.
MRS PORTLY’S MISO ROAST CHICKEN
Ingredients
1 medium Sutton Hoo chicken, about 1.75 kg
50g unsalted butter, room temperature
25g white miso
2 cloves of garlic, peeled and crushed
Black pepper, a few good grinds
125ml white wine
Method
In a small bowl, mash together the butter, garlic, pepper and miso. Loosen the skin on the chicken, trying not to tear it. Loosen the trussing so you can get at the top of the thighs, too.
Push most of the butter under the skin, using a food-safe glove if you prefer, and massage it so there's a good layer (no pun intended) across the breasts and top of the legs. Smear any leftover miso butter on the outside.
Heat the oven to 220C/200 fan/400F/Gas Mark 7.
Place in a roasting tin and add the white wine. Roast the chicken for 15 minutes, before turning the temperature down to 190C/170C fan/Gas Mark 5. Cook for a further 40-50 minutes, basting with the pan juices every 20 minutes, and adding a splash of water if they're drying out.
The bird should be burnished and brown and the juices should run clear when you pierce the thickest part of the thigh with a knife.
When the chicken is done, remove it to a warmed plate and rest for 15-20 minutes. Skim most of the fat from the pan, add a splash more wine, chicken stock or water and scrape up the good browned bits. Check the seasoning, pour through a sieve into a small pan and reheat if necessary.
Serve on the side or joint the chicken, arrange on a serving dish and pour over the jus.