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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
Makes 4 servings
- 1/3 cup mirin
- 1/3 cup light soy sauce
- 2 tablespoons sherry vinegar
- 2 tablespoons black vinegar
- 2 tablespoons toasted sesame oil
- Three 1-inch pieces fresh ginger, peeled
- 5 cloves garlic
- 10 small dried Chinese peppers, seeds removed
- Salt and pepper, to taste
- 3 to 4 pounds organic whole chicken, quartered
- Chicken broth, as desired (Optional)
- 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.
- 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.
- Remove from the refrigerator 30 minutes prior to cooking. Preheat oven to 450º F.
- 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.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Weeknight Roast