Miso Butter Basted Chicken
Prepare for the juiciest roast Chicken
Prep: 15 minutes | Cook: 45 minutes | Total: 1 Hour | Serves: 4
Ingredients:
Shopping List:
1.4 Kg Whole Chicken
150g Unsalted Butter, Room Temp
1 heaped Tbsp White Miso Paste
Special Equipment:
Instant Read Thermometer
Digital Thermometer
Shearers
METHOD:
Step 1
Preheat the bbq to 375F/ 190C. For this cook, I’m using my Traeger Timberline 850.
Step 2
Remove the chook from its packaging and pat dry with a paper towel. Place the chicken breast side down, then using a pair of shearers, cut down either side of the back bone from tail to neck and remove.
Step 3
Using your index finger, gently create a cavity between the skin and meat around the breast and thighs.
Step 4
Into a bowl. Combine the butter and miso paste. Using a spoon or your hands, spread the butter underneath the skin, and any remainder over the skin.
Step 5
Place a thermometer into the thickest part of the breast, then place into the bbq until reaching and internal temp of 165F/ 74C. Usually around 40 minutes depending on the size of the bird.
Step 6
Remove from the bbq and allow to rest for 10 minutes before carving.
Prepare for the juiciest chook.