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Arts & Entertainment

Roast Chicken Legs with Miso Gravy

After a visit to Hong Kong Supermarket, I whipped up this lovely Japanese-inspired gravy.

On a recent visit to the Hong Kong Supermarket at 5495 Jimmy Carter Blvd here in Norcross, I purchased some white miso (soybean paste) called miso shiro. It’s very mild so it makes for a great ingredient in sauces, salad dressings and such.

In this recipe, adapted from a Food & Wine recipe, I added it to the herb butter that is spread under the chicken skin and to the gravy. It was delicious! Can’t wait to try it with other recipes. I found it in the refrigerated section of the supermarket.

Roast Chicken Legs with Miso Gravy

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8 shallots skinned, 7 halved lengthwise, 1 minced

2 Tbsp olive oil

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Salt & pepper

¼ cup white (shiro) miso

4 Tbsp unsalted butter, softened

3 Tbsp parsley, minced

3 Tbsp chives, finely chopped

2 tsp fresh ginger, grated

 1 Tbsp all-purpose flour

4 lbs of whole chicken legs

 1 cup low-sodium chicken broth

Cooked white rice

Preheat the oven to 425 degrees. Toss the halved shallots with the oil and salt & pepper in a large roasting pan. 

In a medium bowl, mix the minced shallot, butter, parsley, chives and ginger. Set aside 3 Tbsp of the butter mixture and add 1 Tbsp flour to it for the gravy. Use the remaining butter to carefully spread under the chicken skin, going as far down the leg as possible without puncturing the skin.

Season chicken lightly with salt & pepper and place on top of the shallots in the roasting pan. Roast for 45 minutes. Transfer chicken and shallots to a platter.

Pour the pan juices into a gravy separator then into a sauce pan. Deglaze the roasting pan with the chicken broth then add to the sauce pan. Bring to a boil then add the miso butter paste. Whisk for about 2 minutes until smooth and thickened. Place a serving of rice on the plate then top with the chicken and shallots.

Pour gravy over the chicken and serve.

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