Miso Peppercorn Cast Iron Chicken

Whole roast chicken is to a cook’s repertoire what Shakespeare’s sonnets are to a theater buff. And my Sonnet 18 would have to be Miso Peppercorn Cast Iron Chicken. Crushed Szechuan peppercorns add an herbal, tangy complexity without imparting heat, while the miso provides a rich earthiness that somehow makes the chicken taste more chicken-y. A bottle of lager rounds the dish off and keeps the bird moist and juicy. It’s a simple, straightforward roast chicken, with all the excitement and warmth of a summer’s day.

INGREDIENTS

1 3- to 4- lb Chicken

1 tablespoon Szechuan Peppercorns

1 heaping tablespoon Miso Paste

1 Tablespoon Olive Oil

1 Bottle of beer, preferably lager or IPA.

Salt

Special Tools: Large cast iron skillet, mortar and pestle or spice grinder.

DIRECTIONS

Remove chicken and miso paste from refrigerator and bring to room temperature.

Preheat oven to 375°. If you have Convection Roast setting, this works best.

Place dry cast iron skillet over burner on medium high heat.

Season chicken liberally with salt on all sides, including the cavity.

In a small bowl, mix crushed peppercorns, olive oil, and miso paste well. Rub paste all over bird.

Place bird backside down on hot skillet to sear. Sear about 1-2 minutes on every side, finally leaving breast side up.

Pour half the bottle of beer evenly into skillet and carefully transfer to the oven.

30 minutes into cooking, pour the rest of the beer into skillet.

After 45 minutes, skin should be brown and crispy. Turn off oven and let chicken sit inside for another 15 minutes.

Remove from oven and serve immediately, though also delicious room temperature.

I like to pair with steamed bok choy and ginger or cook hearty greens in the same cast iron pan with all the chicken drippings. There’s nothing better than enjoying this with an ice cold IPA or a crisp Sancerre.