The food lab better home cooking through science ( PDFDrive ) 736

TERIYAKI-GLAZED
ROASTCHICKEN
Some of my Japanese relatives may roll their eyes at me
for this one—teriyaki chicken? That’s so inauthentic. But
you know what? It’s also delicious, so who really cares?
In this version, I combine a garlic-and-ginger-rubbed
chicken with a sweet soy-and-sake glaze and serve the
extrasauceatthetable.
NOTE:Forthejuiciestresultsandcrispestskin,dry-brine
thebirdandair-dryitovernightasdescribedhere.
Anysakewilldoforthisrecipe—noneedtospringfor
theexpensivestuff.MirinisasweetJapanesericewine.
It’savailableinmostAsianmarketsbutifyoucannotfind
it,doublethesugarandsakeandproceedasdirected.
SERVES3OR4
½cupJapanesesoysauce
½cupsugar
½cupsake(seeNoteabove)
½cupmirin(seeNoteabove)
3scallions,whitesleftwhole,greensfinelysliced
1mediumclovegarlic,mincedorgratedonamicroplane
(about1teaspoon)
1teaspoonmincedfreshginger


½teaspoonkoshersalt
1tablespoonvegetableorcanolaoil
1wholechicken,3½to4pounds,butterfliedaccordingto
thedirectionshere
1.Combinethesoysauce,sugar,sake,mirin,andscallion
whites in a small saucepan and heat over medium-high

heat until barely simmering, then reduce the heat to
maintainagentlesimmerandcookuntilreducedbyhalf,
about30minutes.Removefromtheheat.
2. Meanwhile combine the garlic, ginger, salt, and oil in a
small bowl and massage with your fingers to form a
paste. Separate the chicken skin from the breasts (see
here). Spread the garlic mixture evenly all over the
chicken and under the skin. Roast according to the
Roasted Butterflied Chicken recipe (here), skipping step
2.About10minutesbeforethechickenisdone,brushit
alloverwith1tablespoonofthesauce.Servethechicken
sprinkled with the scallion greens, with the remaining
sauceontheside.