(Mirin is a rice wine found in Asian groceries. It has a low alcohol content which cooks off once it’s heated through.)

This is my own recipe for a delicious roast chicken. There are no exact measurements. You just have to trust your taste.

Ingredients:

1 whole chicken, brined

olive oil

soy sauce (This recipe may take more soy sauce than you would expect.)

mirin

black pepper (optional, garlic powder)

1 large onion, thinly sliced, 2-3 Yukon gold potatoes, peeled and halved, 1-2 large carrots, sliced in rounds

Instructions:

Wash and brine the whole chicken. Do not rinse off brine, but pat dry with paper towels. Heat oven to 400.* Place chicken in a roasting pan that has a cover. Pour some olive oil over chicken and spread with hands. Pour some soy sauce on the chicken and do the same. Pour some mirin on the chicken, less than the amount of soy sauce, and spread. Add some freshly ground black pepper and garlic powder, if desired. Arrange onions, potatoes and carrots around the chicken. Pour a little soy sauce on the potato halves. Roast uncovered in oven for 20 minutes. Then cover the chicken and reduce the heat to 350.* Bake for about 1 1/2 to 2 hours more, basting, and tasting the gravy in between. Take off the cover the last 15 minutes if chicken needs further browning.

Tasting the gravy: You will need to taste it to see if you need to add more soy sauce. If yes, pour some directly onto the chicken. Then baste. It should taste a little salty and a little sweet. Trust yourself. It’s perfect if you like it!