Miso Apple Butter Roast Chicken
Photo by Food52
Ingredients
- 2 whole chickens
- 16 ounces butter, softened at room temperature
- 4 large red apples (any kind), peeled & diced into cubes
- 3 large carrots, peeled & chopped
- 5 - 6 stalks of celery, chopped
- 1 large yellow onion, roughly chopped
- 2 tablespoons whole grain mustard
- 2 tablespoons apple butter
- 2 tablespoon white miso
- 4 cups chicken stock
- 2 cups apple cider
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Fresh sage (as much as you want)
- Salt & pepper to taste
- Rosemary & sage for stuffing the chicken
- 2 cups pearl couscous
- 1/4 cup fresh parsley, finely chopped
Directions
- Step 1
Preheat oven to 400 degrees.
- Step 2
To two large roasting pans, add carrots, onion, celery & apples (split as evenly as possible).
- Step 3
Pour the chicken stock, apple cider, salt, pepper, garlic & onion powder over the veggies in each pan & mix.
- Step 4
Add in fresh sage to each pan and set aside.
- Step 5
To a medium bowl, add butter, miso, mustard, & apple butter & whisk until combined.
- Step 6
For your chicken, pat both chickens dry with a towel. Comp your hands (gloves optional) spread the butter mixture until chickens are. Once chicken is prepped, bundle together fresh rosemary and sage with twine & stuff inside the chickens.
- Step 7
Add each chicken to their roasting pans & bake in the oven for 55-60 minutes, basting the chickens every 30 minutes.
If the chicken starts to brown too quickly (which can happen with the sugary marinade) create a small tinfoil 'tent' a.k.a, place a small piece of tinfoil over the top of the chicken.
- Step 8
Chicken is ready once it reaches an intemal temperature of 155-160 degrees!
- Step 9
Allow chicken to rest for 10-15 minutes.
In the meantime, add cooked couscous to the mixed veggies & apples from each roasting pan.
- Step 10
Carve and assemble chicken & lay it over the couscous veggie medley.
- Step 11
Garnish with fresh parsley and enjoy.