Citrus Kosho Sunday Roast Chicken
Serves 4
Time 2 hours
Ingredients
Chicken
1 whole chicken (about 1.6kg)
1 long green chilli, deseeded and chopped
1 small green bird’s eye chilli, chopped (optional, for extra heat)
1 tsp sea salt
1 tsp yuzu juice (or ½ tsp lemon juice + ½ tsp lime juice)
1 tsp finely grated yuzu zest (or ½ tsp each lemon and lime zest)
1 tsp light soy sauce
1 tsp rice vinegar
1 tbsp neutral oil (grapeseed or rice bran oil)
Crispy Chicken Fat Potatoes
1kg baby potatoes, halved
3 tbsp rendered chicken fat (or olive oil)
Sea salt and cracked black pepper
Mirin–Miso Gravy
1 tbsp chicken fat or butter
1 tbsp plain flour
250ml chicken stock
1 tbsp white miso paste
1 tbsp sweet soy sauce
1 tsp soy sauce
Sea salt and cracked black pepper
Method
Preheat the oven to 190°C (fan).
In a small bowl, whisk together yuzu (or lemon/lime), chillis, soy sauce, rice vinegar, and oil. Rub the mixture all over the chicken, including under the skin where possible. Season with salt and pepper. Place the chicken in a roasting tray and let it marinate for 30 minutes if time allows.
Roast the chicken uncovered for 1 hour 10 minutes, or until the juices run clear and the skin is golden. Baste halfway through with the pan juices. Remove from the oven, cover loosely with foil and rest for 30 minutes.
While the chicken cooks, bring the potatoes to the boil in salted water and simmer for 8–10 minutes until just tender. Drain and let steam dry.
Toss the potatoes in chicken fat (or oil), sea salt and black pepper, then spread them out on a baking tray. Roast at 200°C (fan) for 45–60 minutes until golden and crisp, turning halfway through.
For the gravy, heat chicken fat or butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, then gradually whisk in the chicken stock. Add the miso, soy sauce, whisking until smooth. Simmer for 5–6 minutes until thickened slightly. Season to taste.
Carve the roast chicken and serve with the crispy potatoes and warm miso gravy spooned over the top.