Honey Soy Glazed Spatchcock Chicken

Steps

1. 1
   Remove giblets and neck from the whole chicken. Season thoroughly inside and out with kosher salt and black pepper, working seasoning under the skin. Let rest for at least 8 hours or overnight for dry brining.
2. 2
   Slice the ginger and crush the garlic clove. Combine roasted sesame oil with ginger slices and garlic to create an aromatic mixture.
3. 3
   In a bowl, combine soy sauce, sake, mirin, honey, and sugar. Stir until the sugar is completely dissolved to create the glaze.
4. 4
   Remove the backbone and press the chicken flat into a spatchcock shape. Place skin-side up on a baking sheet.
5. 5
   Rub the aromatic mixture of sesame oil, ginger, and garlic under the skin. Roast in the oven, basting frequently with the honey soy glaze until the chicken is cooked through and golden brown.
6. 6
   Allow the cooked chicken to rest for 5 minutes before carving. Garnish with sage, pomegranate seeds, and cranberries if desired before serving.