Rotisserie Teriyaki Chicken
Mar. 21st, 2009 11:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmithThis is what I made for our Ostara feast today. Other folks contributed sesame teriyaki noodles, fried chicken, fresh vegetable stir-fry, mushroom medley, hot-and-sour egg flower soup, fudge, cookies, and rice pudding. Just enough was left of the chicken carcass and vegetables for me to make stock later in the week. We actually put this out in front of about 10 people but there was a lot of other food. It's the first time we used the rotisserie function on our new countertop oven, and I'm very pleased with the results.
Ingredients:
1 whole chicken (3-4 pounds)
1 onion
1 bottle Kikkoman teriyaki sauce
black pepper
Directions:
Peel the onion and cut it into quarters.
Rinse the chicken. Remove giblets and set aside; they aren’t needed for this recipe. If there are hanging gobs of fat, cut them off.
Hold the chicken with the big tail hole upwards. Grind some black pepper into the body cavity, about 4-5 twists of the grinder. Stuff in as much of the onion as will fit. Pull the skin over the tail hole and use a toothpick to fasten it mostly closed.
Cut a long piece of kitchen twine and truss the chicken’s legs and wings so they don’t flop loose.
Put the chicken into a large bowl and pour teriyaki sauce over it until the bird is wet on all sides and there’s a little sauce in the bottom of the bowl. Cover bowl with plastic wrap and refrigerate for at least one hour.
Preheat oven on its “rotisserie” temperature setting.
Remove bowl of chicken from refrigerator and uncover. Carefully roll the chicken in the bowl to wet all sides of it with the teriyaki sauce.
Put the rotisserie bar through the chicken, as close to the center as possible so that about the same amount of meat is on all sides of the bar; then push the forks into the chicken to hold it in place. Hang the rotisserie bar with the chicken inside the oven and place the drip pan under the chicken. Pour the teriyaki sauce from the bowl into the drip pan.
Cook for 1 1/2 hours. Two or three times, pour about 1/4 cup teriyaki sauce into a cup and use a baster to baste the chicken with the sauce.
Remove chicken from rotisserie and allow it to sit for ten minutes before carving. Serves 3-5 people.
Notes:
Three of the four onion quarters fit inside the chicken I used, for a medium-sized onion and chicken. This helps keep the chicken moist from the inside.
Use more kitchen string than you think you’ll need to truss the chicken. I had to redo mine because parts flopped loose that should not have done so.
It is harder than it looks to center the rod so that the bird will rotate properly. Eyeball the arrangement from several angles, because if not centered, part of the bird can drag on the pan.
I used about 1/3 of the bottle of teriyaki sauce. The finished chicken had a crisp dark brown skin over tender juicy meat. Most of it was devoured quickly.
The teriyaki sauce makes a very fragrant chicken, handy if you are using a lengthy cooking time to make people feel loved and comforted. We went outside while the chicken was cooking, and came back inside to the bright tangy smell of teriyaki chicken all through the house.
Despite the fiddling it took to get the hang of the new rotisserie gear, this was actually a very easy recipe that delivered a tasty chicken.
If you don’t have a rotisserie oven or similar equipment, rotisserie recipes can be converted by putting the chicken on a rack in a pan and cooking it in a regular oven at about 325º for a similar time. Internal temperature of thigh should reach 180º.
Rotisserie Teriyaki Chicken
Ingredients:
1 whole chicken (3-4 pounds)
1 onion
1 bottle Kikkoman teriyaki sauce
black pepper
Directions:
Peel the onion and cut it into quarters.
Rinse the chicken. Remove giblets and set aside; they aren’t needed for this recipe. If there are hanging gobs of fat, cut them off.
Hold the chicken with the big tail hole upwards. Grind some black pepper into the body cavity, about 4-5 twists of the grinder. Stuff in as much of the onion as will fit. Pull the skin over the tail hole and use a toothpick to fasten it mostly closed.
Cut a long piece of kitchen twine and truss the chicken’s legs and wings so they don’t flop loose.
Put the chicken into a large bowl and pour teriyaki sauce over it until the bird is wet on all sides and there’s a little sauce in the bottom of the bowl. Cover bowl with plastic wrap and refrigerate for at least one hour.
Preheat oven on its “rotisserie” temperature setting.
Remove bowl of chicken from refrigerator and uncover. Carefully roll the chicken in the bowl to wet all sides of it with the teriyaki sauce.
Put the rotisserie bar through the chicken, as close to the center as possible so that about the same amount of meat is on all sides of the bar; then push the forks into the chicken to hold it in place. Hang the rotisserie bar with the chicken inside the oven and place the drip pan under the chicken. Pour the teriyaki sauce from the bowl into the drip pan.
Cook for 1 1/2 hours. Two or three times, pour about 1/4 cup teriyaki sauce into a cup and use a baster to baste the chicken with the sauce.
Remove chicken from rotisserie and allow it to sit for ten minutes before carving. Serves 3-5 people.
Notes:
Three of the four onion quarters fit inside the chicken I used, for a medium-sized onion and chicken. This helps keep the chicken moist from the inside.
Use more kitchen string than you think you’ll need to truss the chicken. I had to redo mine because parts flopped loose that should not have done so.
It is harder than it looks to center the rod so that the bird will rotate properly. Eyeball the arrangement from several angles, because if not centered, part of the bird can drag on the pan.
I used about 1/3 of the bottle of teriyaki sauce. The finished chicken had a crisp dark brown skin over tender juicy meat. Most of it was devoured quickly.
The teriyaki sauce makes a very fragrant chicken, handy if you are using a lengthy cooking time to make people feel loved and comforted. We went outside while the chicken was cooking, and came back inside to the bright tangy smell of teriyaki chicken all through the house.
Despite the fiddling it took to get the hang of the new rotisserie gear, this was actually a very easy recipe that delivered a tasty chicken.
If you don’t have a rotisserie oven or similar equipment, rotisserie recipes can be converted by putting the chicken on a rack in a pan and cooking it in a regular oven at about 325º for a similar time. Internal temperature of thigh should reach 180º.
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(no subject)
Date: 2009-03-22 04:12 am (UTC)Happy Ostara! :)
(no subject)
Date: 2009-03-22 04:57 pm (UTC)If you ever want to make your own homemade teriyaki sauce, here's the very quick & easy recipe:
3 Tbsp. sugar
3 Tbsp. sake
3 Tbsp. soy sauce (we like to use shoyu, the darker & stronger Japanese variety)
2 Tbsp. mirin (sweet rice cooking wine; Kikkoman makes a brand of this)
Just stir all the ingredients together until the sugar is dissolved and you've got it!