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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   
       
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