Ingredients

• 1 cup soy sauce (for brine)
• 1/2 cup brown sugar (for brine)
• 2 cups war water, then enough cold water to submerse the bird
• 1 whole chicken, preferably organic and free-range
• Zest of two oranges
• Juice of one orange
• 1 (already zested) orange, cut into quarters
• 2 tablespoons miso

Directions

1. Pour the soy sauce into a pasta pot (or clean bucket) big enough to hold the chicken, add the sugar, and swirl around to dissolve. Add 2 cups of warm water, and swirl around some more to dissolve the sugar. Place the chicken into it, and add enough cold water to cover completely, and let it brine. Six hours is ideal, but even one hour will make a big difference in keeping the meat moist.
2. Preheat oven to 300F. Rinse off the bird in cold running water, and dry it thoroughly with paper towels, including inside the cavity. Set it breast- up on a roasting pan outfitted with a rack that’s been sprayed with olive oil.
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