Chicken Yakitori
Will Bowman
Serves
4Preparation
10 minsCook
approx. 1 hourIngredients
1 organic chicken, boned and broken down into portions | |
CHICKEN TARE | |
1 chicken frame, bones & skin | |
1 carrot, chopped | |
3 dried shiitake mushrooms | |
3-4 palm-sized sheets of kombu (kelp) | |
2 spring onions, chopped | |
1⁄3 cup rice wine vinegar | |
1⁄3 cup mirin | |
1⁄3 soy sauce | |
1⁄4 cup cooking sake | |
2 tablespoons brown sugar |
Because the thigh and leg bones are removed from the chicken it will take less time to cook than a drumstick or bone-in thigh. If you aren’t breaking down the chicken yourself, buy boneless chicken thighs, drumsticks and/or wings. Their higher fat content makes them much tastier and better suited to grilling.
Instructions
1. | COOKING INSTRUCTIONS |
2. | Because every fire is different, cooking times are tricky to give accurately here. It is a matter of understanding the wood or coals you’re using and adjusting accordingly. Start cooking with the skin-side down, painting the meat side with the tare (sauce). Try to do most of the cooking skin-side down, unless the heat is too aggressive and is threatening to burn the skin. |
3. | SKEWERS |
4. | Thread the chicken onto skewers. |
5. | Paint the flesh side with the tare, then grill, skin-side down, until done. |
6. | Serve chicken with a black vinegar mayonnaise, either by making a basic egg mayonnaise and adding black vinegar or simply mixing it with a store-bought mayonnaise to taste. |
7. | CHICKEN TARE |
8. | Place the chicken frame, bones and skin in a pot on a low heat, shaking the pot periodically to render the fat from the skin and frame. |
9. | Add the carrot and turn the heat to high once the fat has been rendered, then cook for about 8 minutes, until the frame and skin have some colour. |
10. | Cover the chicken and carrot with 1 litre of water and add the shiitake, kombu and spring onions. |
11. | Adjust the heat to a gentle simmer for 30 minutes to 1 hour – the longer the better. |
12. | Remove the chicken, turn the heat to high and reduce the stock by half, then add remaining ingredients and simmer for another 10 minutes. |
Recipes, food styling & photography Will Bowman
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