Tim Wu is a Genius


This chicken? Make it. Seriously. Do not delay. I’m a sucker for anything with miso in it, so I already had high hopes for this bird, but it was even better than anticipated, and the Shoyu Onion Sauce put it over the top.

Shoyu Onion Sauce mise

This was so good, in fact, that I saved the pan drippings from the chicken, as well as the leftover sauce (we only roasted half a bird, but made the full amount of sauce), and repurposed these flavorful leftovers for Sunday brunch. I tossed a couple of cups of cubed potato with the drippings and a little splash of oil, then roasted them in our iron skillet at 425 until they were cooked through, turning the potatoes about midway through the cooking time. I took some thin slices of steak left over from Friday’s dinner and gently warmed them in the leftover onion sauce, added a generous handful of sliced scallions to the cooked potatoes, and served everything (surprise!) with an egg on top.

Sunday brunch at home

What a delicious spin on steak and eggs.

So yeah, make this chicken. And don’t forget to vote.

10 thoughts on “Tim Wu is a Genius

  1. I voted for it, knew I would like it, and now want to make not only the chicken, but your repurposed breakfast/brunch dish. Also, never! thought to roast just half a bird. Good golly, you’re a smartypants. Thank you!

  2. Jennifer Hess says:

    You will LOVE it. In these last days before Cook & Brown opens, I’m trying to plan meals that don’t generate a ton of leftovers, so I figured half of a 4.5 lb. bird would be perfect for us. I’ve got just enough remaining for my lunch tomorrow :)

  3. Jennifer Hess says:

    I just ate the rest of the leftover chicken for lunch, and I am already looking forward to the next time.

  4. Meryl says:

    I am definitely making this chicken when the weekend finally rolls around…its always nice to see a new spin on the old classic roast chicken.

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