poultry essentials: two method teriyaki chicken

How To Make poultry essentials: two method teriyaki chicken

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  PREP/PREPARE
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  I tried this recipe using several techniques. I finally came up with a Slow Cooker/Oven method. In the first part of the recipe, the chicken spends 4 hours in the slow cooker, soaking up all those yummy sauces. It is then finished up in the oven, until it is baked, crispy, and golden brown. FYI: The sauce is amazing.
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  Gather your Ingredients (mise en place).
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  Cut the backbone out of the chicken, then freeze and use for making stock, or discard.
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  Cut through the breasts until you have two chicken halves.
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  Store one half in the fridge, and use within the next day or two, or freeze it for up to 2 months.
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  Whisk the remainder of the ingredients together.
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  Place the half chicken into the bowl of your slow cooker, or instant pot, and pour in the sauce.
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  Set the slow cooker/instant pot to low, and allow to cook for 4 hours.
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  Chef’s Note: This first part of the cooking will make the chicken moist, and juicy, and help it to absorb that yummy sauce.
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  After four hours, remove the chicken from the slow cooker, then take the sauce and put it into a defatter.
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  Place the defatted sauce into a small saucepan, and lightly boil until reduced by about thirty percent.
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  Place a rack in the middle position, and preheat the oven to 425f (220c).
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  Add the chicken to an ovenproof pan, that it just big enough to hold it.
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  Pour the reduced sauce over the top.
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  Add to the preheated oven, and bake until the chicken is fully cooked, and the sauce thickens, about 25 – 30 minutes.
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  PLATE/PRESENT
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  Serve over rice with some nice crusty bread to sop up that amazing sauce. Enjoy.
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  Keep the faith, and keep cooking.
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