Author Notes
Sometimes I buy a chicken to cook for the sole purpose of the leftover bones. My freezer was depleted of stock recently, so I had to replenish. This tasty teriyaki recipe was the result.
The recipe calls for a whole chicken, quartered. Have your butcher cut the whole chicken into 4 parts. I assume most meat counters will do this for you. If you don't buy an organic chicken, it will be quite a bit larger and need a little extra cooking time. Take that into consideration as you read the cooking method. Add maybe 15 minutes of cooking time for a big bird. —Brussels Sprouts for Breakfast
Ingredients
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1/3 cup
mirin
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1/3 cup
light soy sauce
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2 tablespoons
sherry vinegar
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2 tablespoons
black vinegar
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2 tablespoons
toasted sesame oil
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three
1-inch pieces fresh ginger, peeled
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5
cloves garlic
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10
small dried Chinese peppers, seeds removed
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Salt and pepper, to taste
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3 to 4 pounds
organic whole chicken, quartered
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Chicken broth, as desired (Optional)
Directions
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Start by making the teriyaki marinade. Toss mirin, soy sauce, sherry and black vinegar, sesame oil, ginger, garlic, dried chilies, and a dash of salt and pepper into the food processor. Pulse until a smooth marinade is formed.
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Rinse and pat chicken dry. Generously coat entire chicken in salt and pepper. Drop into a large freezer bag. Pour the marinade over and seal. Place in a bowl or baking dish and refrigerate for 3 hours, but ideally overnight. The longer the better. Turn the bag over periodically in the bowl.
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Remove from the refrigerator 30 minutes prior to cooking. Preheat oven to 450º F.
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Pour chicken and all the marinade into a Dutch oven or baking dish. Cover and pop into the oven for 15 minutes. Remove cover and baste chicken. Let cook for 35 more minutes uncovered.
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Remove from oven and place chicken on a cutting board to rest before serving. If using a Dutch oven, place directly over medium-high heat on the stove top. Transfer cooking liquids to a saucepan if using a baking dish. Bring liquid to a simmer and whisk until thickened slightly. Add a little chicken broth if you want to thin it a bit. Serve teriyaki gravy alongside that delicious, crispy chicken.
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