I made this recipe when the issue first came out, with the only addition being a fresh lime inside the cavity and some white as well as black pepper to continue an Oriental theme. The daikon soaked up the chicken's juices, and both it and the bird were delicious.
Roast Chicken with Daikon
In this preparation, earthy daikon takes the place of more traditional roast chicken accompaniments like onion or squash. This recipe was inspired by a dish served at Le Vichyssois, a restaurant in Lakemoor, Illinois, near Chicago, and appeared in writer Elizabeth Pollock’s article “Daikon, a Gentle Japanese Giant” (September/October 1996).
Photo: Beatriz da Costa
2 lbs. daikon, peeled and cut into 4" sticks
Salt and freshly ground black pepper
1 4-lb. chicken
1. Preheat oven to 375°. Melt butter in a small saucepan over low heat. Toss daikon with 2 tbsp. of the melted butter, season with salt and pepper, and scatter in a single layer in a roasting pan.
2. Rinse chicken, pat dry, then season inside and out with salt and pepper. Place chicken on top of daikon, brush with remaining 1 tbsp. butter, and roast for 1–1 1⁄2 hours, occasionally stirring daikon to coat well with pan juices. Allow chicken to rest for 10 minutes before carving.
SERVES 4 – 6
Ratings & Reviews (1)
Roast Chicken with Daikon
Reviewed by bigrey on
.
I made this recipe when the issue first came out, with the only addition being a fresh lime inside the cavity and some white as well as black pepper to continue an Oriental theme. The daikon soaked up the chicken's juices, and both it and the bird were delicious.
Rating: 4
