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

TERIYAKI-GLAZED ROAST CHICKEN 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 extra sauce at the table NOTE: For the juiciest results and crispest skin, dry-brine the bird and air-dry it overnight as described here Any sake will do for this recipe—no need to spring for the expensive stuff Mirin is a sweet Japanese rice wine It’s available in most Asian markets but if you cannot find it, double the sugar and sake and proceed as directed SERVES 3 OR 4 ½ cup Japanese soy sauce ½ cup sugar ½ cup sake (see Note above) ½ cup mirin (see Note above) 3 scallions, whites left whole, greens finely sliced 1 medium clove garlic, minced or grated on a microplane (about 1 teaspoon) 1 teaspoon minced fresh ginger ½ teaspoon kosher salt 1 tablespoon vegetable or canola oil 1 whole chicken, 3½ to 4 pounds, butterflied according to the directions here Combine the soy sauce, sugar, sake, mirin, and scallion whites in a small saucepan and heat over medium-high heat until barely simmering, then reduce the heat to maintain a gentle simmer and cook until reduced by half, about 30 minutes Remove from the heat 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 About 10 minutes before the chicken is done, brush it all over with 1 tablespoon of the sauce Serve the chicken sprinkled with the scallion greens, with the remaining sauce on the side  ... Remove from the heat 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 About 10 minutes before the chicken is done, brush it... About 10 minutes before the chicken is done, brush it all over with 1 tablespoon of the sauce Serve the chicken sprinkled with the scallion greens, with the remaining sauce on the side