5 Tbsp Cold Mountain Creamy Koji Sauce
3½–4-pound whole chicken
Freshly ground black pepper
1.Prepare the chicken - slide your fingers between the skin and meat to loosen skin; continue untilskin is fully separated from meat. Rub the creamy koji under skin all over meat and inside cavity,distributing evenly.
2.Season outside of chicken generously with black pepper. Chill at least 8 hours and up to 2 days,let koji’s pro-biotic seasoning work its wonder on the chicken.
3.When ready to cook, let chicken sit at room temperature 45 minutes.
4.Preheat oven to 425°. Roast chicken until skin is starting to brown, 15–20 minutes. Reduce oventemperature to 350° and continue roasting chicken until a thermometer reaches 165°, 40–45minutes.
5.Let it rest for 20 minutes.
6.Carve to serve - yummy!