Serves 4
545 min
Roast Koji Chicken
Recipe GLPR957d7fbe2c109c
A whole chicken seasoned with koji, a fermented rice ingredient that tenderizes the meat and adds umami depth. The bird roasts until golden and juicy, with crispy skin and tender, flavorful meat underneath. This is a sophisticated, restaurant-quality dish that's surprisingly simple to execute at home.
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Ingredients
2 tablespoons granular rice koji
1 tablespoon Diamond Crystal kosher salt or 2 teaspoons Morton kosher salt
1 whole chicken (3½–4 pounds), patted dry
Freshly ground black pepper to taste
Directions
Process the granular koji through a spice grinder or blender until it becomes a fine powder. Combine the powdered koji with the kosher salt in a small bowl and stir to blend evenly. Set aside.
Position the chicken breast-side up. Starting at the neck end, carefully insert your fingers between the skin and meat of the breast, gently loosening the skin without tearing it. Work your way down the thighs and legs, separating the skin from the meat as completely as possible. Rub the koji-salt mixture under the loosened skin, distributing it evenly across both breasts, thighs, and legs. Also rub some inside the main cavity. Season the outside of the chicken generously with freshly ground black pepper.
Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Refrigerate uncovered for at least 8 hours, up to 24 hours. If chilling longer than 24 hours, loosely cover the chicken with plastic wrap to prevent it from drying out. Chill for up to 2 days total.
Remove the chicken from the refrigerator and let it rest on the counter at room temperature for 45 minutes to allow even cooking.
Preheat your oven to 425°F. Place the chicken (still on the wire rack and baking sheet) into the oven and roast for 15–20 minutes, until the skin begins to brown evenly all over.
Reduce the oven temperature to 350°F and continue roasting for 40–45 minutes longer. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F.
Transfer the roasted chicken to a cutting board and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring moist, tender meat.
