Ingredients for Miso-Butter Roast Chicken With Acorn Squash Panzanella

• 1 (3 1/2–4-lb.) whole chicken

• 2 3/4 teaspoons kosher salt, divided, plus more

• 2 small acorn squash (about 1.4kg total)

• 2 tablespoons finely chopped sage

• 1 tablespoon finely chopped rosemary

• 6 tablespoons unsalted butter, melted, plus 3 tablespoons room temperature

• 1/4 teaspoons ground allspice

• Pinch of crushed red pepper flakes

• فلفل أسود مطحون طازج

• 1/3 loaf good-quality sturdy white bread, torn into 1" pieces (about 600ml )

• 2 medium apples (such as Gala or Pink Lady

• about 400g total), cored, cut into 1" pieces

• 2 ملاعق كبيرة من زيت الزيتون البكر الممتاز

• 1/2 small red onion, thinly sliced

• 45ml apple cider vinegar

• 1 tablespoon white miso

• 30 جرام دقيق عادي

• 2 tablespoons unsalted butter, room temperature

• 60ml dry white wine

• 475ml unsalted chicken broth

• 2 teaspoons white miso

• ملح كوشير، فلفل مطحون طازج

Pat chicken dry with paper towels, season all over with 2 teaspoons salt, and tie legs together with kitchen twine. Let sit at room temperature 1 hour.

Meanwhile, halve squash and scoop out seeds. Run a vegetable peeler along ridges of squash halves to remove skin. Cut each half into 1/2"-thick wedges; arrange on a rimmed baking sheet.

Combine sage, rosemary, and 90ml melted butter in a large bowl; pour half of mixture over squash on baking sheet. Sprinkle squash with allspice, red pepper flakes, and 1/2 teaspoons salt and season with black pepper; toss to coat.

Add bread, apples, oil, and 1/4 teaspoons salt to remaining herb butter in bowl; season with black pepper and toss to combine. Set aside.

Place onion and vinegar in a small bowl; season with salt and toss to coat. Let sit, tossing occasionally, until ready to serve.

Place a rack in middle and lower third of oven; preheat to 218°C. Mix miso and 45ml room-temperature butter in a small bowl until smooth. Pat chicken dry with paper towels, then rub or brush all over with miso butter. Place chicken in a large cast-iron skillet and roast on middle rack until an instant-read thermometer inserted into the thickest part of breast registers 68°C, 50–60 minutes. (Temperature will climb to 74°C while chicken rests.) Let chicken rest in skillet at least 5 minutes, then transfer to a plate; reserve skillet.

Meanwhile, roast squash on lower rack until mostly tender, about 25 minutes. Remove from oven and scatter reserved bread mixture over, spreading into as even a layer as you can manage. Return to oven and roast until bread is golden brown and crisp and apples are tender, about 15 minutes. Remove from oven, drain pickled onions, and toss to combine. Transfer to a serving dish.

Using your fingers, mash flour and butter in a small bowl to combine.

Set reserved skillet with chicken drippings over medium heat. You should have about 60ml , but a little over or under is all good. (If you have significantly more, drain off and set excess aside.) Add wine and cook, stirring often and scraping up any browned bits with a wooden spoon, until bits are loosened and wine is reduced by about half (you should be able to smell the wine), about 2 minutes. Add butter mixture; cook, stirring often, until a smooth paste forms, about 2 minutes. Add broth and any reserved drippings and cook, stirring constantly, until combined and thickened, 6–8 minutes. Remove from heat and stir in miso. Taste and season with salt and black pepper.

Serve chicken with gravy and squash panzanella alongside.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.