Photo by Andrew Purcell
Slow-cooking a "roast" chicken yields moist, juicy meat but flabby skin—the easy fix is to run the carved chicken under the broiler to crisp the skin before serving. The miso-honey mixture that's drizzled on before broiling helps the skin get deep caramelization, and it also reinforces the salty-sweet miso flavor you added in the beginning, which will have mellowed. You can serve this as a full meal on its own or add a side dish of spinach sautéed with a little ginger.
Note
Holds on warm through step 2 for up to 30 minutes
Recipe notes
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