Serves 4
545 min
Roast Koji Chicken
Recipe GLPR8ccf27b476b82a
A modern French-inspired roasted chicken featuring koji, an ancient fermented grain ingredient that creates extraordinary depth and umami-rich flavor. The koji paste is worked gently under the skin and throughout the cavity, then the bird chills for up to two days to allow the enzymes to tenderize the meat while developing a golden, savory crust. The result is incredibly succulent chicken with crispy, flavorful skin.
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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
Pour the granular koji into a spice mill or blender and grind until you have a fine powder. Transfer the powder to a small bowl and stir in the salt until combined. Set aside.
Position the chicken on a work surface with the neck end facing you. Carefully insert your fingers between the skin and the breast meat, then gently work them down toward the thighs and legs to create a pocket between skin and flesh all over the bird, being careful not to puncture the skin. Distribute the koji-salt mixture evenly under the skin, rubbing it directly onto the meat. Also rub some of the mixture inside the cavity. Place the chicken breast-side up on a wire rack set inside a rimmed baking sheet.
Season the outside of the chicken generously with freshly ground black pepper. Refrigerate uncovered for at least 8 hours and up to 24 hours; if chilling longer than 24 hours, loosely cover with plastic wrap. The koji will begin enzymatically tenderizing the meat during this rest period.
Remove the chicken from the refrigerator and let it sit at room temperature for 45 minutes before roasting to ensure even cooking.
Preheat your oven to 425°F. Place the chicken in the oven and roast for 15–20 minutes until the skin begins to turn golden brown 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 resting period allows the juices to redistribute throughout the meat.
