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Crispy Koji Chicken Confit

The best thing about this dish is that the chicken comes out extra crispy and juicy. The vegetables on the bottom are an added bonus as it slowly absorbs the chicken fat and koji aminos throughout its time in the oven.

You could use a turkey instead of a chicken here, but we chose to go with a 2.5 lb.

Cornish hen for the main dish of our Thanksgiving series. The beauty of using our koji amino is that you don’t need to add salt. The Koji Amino acts as an all in one salt, umami booster, and succulent marinade!



  • 2.5 lb. Cornish Hen

  • ½ cup of Koji Aminos

  • Carrots, Onion, Garlic, and Shallots

  • Various Spices (paprika, chili’s, granulated garlic)

  • Olive Oil


Follow These Steps!

  1. Place chicken in a pan or in a large plastic bag and brush our aminos all over the bird. You can also choose to inject some of the aminos all over and inside the cavity if you wish.

  2. Rub your spices over the meat, and let your chicken or turkey marinate overnight or for a minimum of 2 hours.

  3. When you are ready, preheat your oven to 400 degrees F.

  4. Begin chopping up your onions, carrots, garlic and shallots or any other vegetables you would like to use to absorb all that delicious flavor. Place your veggies in an oven safe pan or dish.

  5. Next, lay your chicken on top of the vegetables, and drizzle some olive oil on top before placing the dish in the oven.

  6. Roast chicken until the skin turns brown, then reduce the oven temperature to 300 degrees and let it roast for another hour and a half.

Ready to give this recipe a try?

You can purchase our Koji Aminos by clicking the image below:

We hope you enjoyed this post! Thank you so much for reading :)


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