Poultry Essentials Two Method Teriyaki Chicken Recipes

Steps:

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