2 nights ago I watched a YouTube video on how to debone a whole chicken (with the exception of the wings and 1 leg bone). The task was surprisingly easy to do, especially with my new sharp knives. You start from the backbone and work your way around, the whole process takes about 10 minutes. I stuffed the chicken salt, pepper, fresh tarragon, rosemary, sage, lovage and lemon rinds then tied the bird with some cooking twine. The roasting took about 20 minutes in a 450 degree oven.
I made soup with the chicken carcass, reserving 1 1/2 cups of the stock for the mushroom Dijon sauce.
I fried mushrooms in butter, added the chicken stock, fresh tarragon and garlic. Reduced the sauce half way , added some of the roasted chicken drippings then quickly stir in 2 tablespoons of Dijon mustard.
The chicken was extremely flavorful and juicy, probably one of the best birds I’ve ever made.
Real yakitori chicken wings should be deboned in a certain way. I watched this video a few times and tried it out for myself, let’s just say I need a little more practice.
- 1 tablespoon wasabi paste
- 1 tablespoon honey
- 1/2 cup sugar
- 1 cup soy sauce
- 1/3 cup brandy (you can’t find mirin in Bulgaria)
- 1/3 cup water
- 1 squirt lemon juice
- a little bit of flour
Marinate the chicken over night. Remove the chicken from the marinade and place the juices in a small pan. Cook the marinade until it boils then remove from heat and gently stir in a small amount of flour to thicken the sauce, use this sauce to baste your vegetables while cooking.
If you are lucky enough to own a BBQ, grilling your yakitori is the best way to go. I cooked everything in my little oven at a very high heat and the results were great.
Don’t forget to soak your skewers before cooking, you don’t want to set them on fire!
Yesterday I painted a 15 foot mural on our Eastern wall, I think it turned our very nicely. At night the wave looks luminescent, the whole thing comes alive.
Surf’s up dude!