If you hear a Japanese say he has eaten meat at a meal, he’s probably referring to a dish that contained no more than
Remove the lump of fat from the neck and breast of the chicken and place it in a heavy skillet over medium heat. Turn the lump of fat several times as it melts. Render
Sauté the vegetables in the skillet with the fat, stirring constantly, for 1 minute. Add
In a small saucepan, combine the ingredients for the neri miso sauce. Stir together well before placing the saucepan over medium heat and cooking for 1 minute or until bubbly, glossy, and smooth. Set the sauce aside.
Set the oven for 475 degrees. Rinse the chicken, inside and out, with fresh cold water and pat dry on paper towels. Blot up any liquid from the chicken’s cavity before stuffing it with the vegetables. Either truss the bird’s legs to keep the stuffing from falling out, or stitch the opening closed.
Lay the stuffed chicken on its side on a rack set in a roasting pan. Brush the top surfaces of the chicken with some of the reserved rendered chicken fat and roast for 20 minutes. Turn the chicken to expose its other side, brush it, and roast for another 20 minutes.
Reduce the oven temperature to 375 degrees, rearrange the chicken breast up, and brush all exposed surfaces with some of the neri miso sauce. Roast for 10 minutes. Brush all surfaces with more sauce or pan drippings, and continue to roast for a final 10 minutes. Remove the bird from the oven and allow it to rest for 10 minutes. Pour off the pan juices and remove the fat from them. (Quick chilling in the freezer followed by spooning off solidified fat is one method; there are newly designed cups with spouts to pour off sauce below liquid fat, too.) Mix whatever remains of the neri miso sauce into the de-fatted pan juices and stir
Remove the vegetables from the chicken before slicing the bird. Arrange all on a heated serving platter and serve with gravy on the side.
© 1985 Elizabeth Andoh. All rights reserved.