Slow Cooker Miso Butter Roast Chicken And Potatoes Recipes

MISO BUTTER ROASTED CHICKEN

Steps:

• Preheat oven to 425°. 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 until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on 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. Serve with chicken. If desired, top with additional fresh thyme.

SLOW COOKER MISO-BUTTER ROAST CHICKEN AND POTATOES

Steps:

• Preheat an empty 5- to 8-quart slow cooker on HIGH for 10 to 15 minutes while you're getting everything ready. Combine the butter and 1/2 cup of the miso in a medium bowl and mash them together to make a uniform mixture. Put the potatoes into the bottom of the slow cooker and add a small dollop of the miso butter; stir to coat. Season the potatoes lightly with salt. Pat the chicken dry and rub the remaining butter all over the chicken, and especially under the skin of the breasts directly on the breast meat: To do this, gently loosen the skin and separate it from the breast meat by sliding your fingers under the skin, then tuck some butter in there. Set the chicken on top of the potatoes.
• Cover the slow cooker and reduce the heat to LOW. Cook for 5 to 6 hours (the larger the slow cooker, the shorter the cook time), until the chicken breast registers 160°F internal temperature on an instant-read or probe thermometer when you check the top of the breast. Also check that the thickest part of the thigh and the juice in the cavity register at least 165°F. Cooking the chicken much beyond these temperatures will result in dry meat, so this is a case when pulling out the thermometer really makes a difference.
• Turn off and uncover the slow cooker and let the chicken rest for 10 minutes. Meanwhile, preheat the broiler on high and position a rack 6 inches from the heat source (if that's how your broiler works). Line a baking sheet with foil or parchment paper. In a small bowl mix together the honey and remaining 1/4 cup miso.
• Using tongs slung through the cavity of the chicken and your hands to support it, carefully transfer the chicken from the slow cooker to a cutting board, leaving the drippings behind. Remove the potatoes from the slow cooker with a slotted spoon and put them on the prepared baking sheet. Carve the chicken and put the pieces on the baking sheet skin side up. Drizzle the chicken all over with the miso-honey mixture, then broil the potatoes and chicken until the chicken skin is caramelized and crisp, dark golden brown, about 5 minutes. (Don't walk away; the skin will burn quickly because of the sugar in the honey.)
• Put the chicken pieces and potatoes on a serving platter (or leave them on the baking sheet and serve them straight from that) and drizzle a little juice from the slow cooker over the whole thing. Top with chives and serve with lemon wedges.