Nobus Chicken Teriyaki Food

NOBU'S CHICKEN TERIYAKI

Steps:

• Bring the stock, soy sauce and sugar to a boil in a small saucepan. Lower the heat and simmer for 2 minutes. Mix together the cornstarch and the water and whisk into the teriyaki base. Bring back to a boil and simmer for 2 more minutes. Remove from the heat.
• Prick holes in the chicken with the tines of a fork. Pour the sauce over the chicken breasts and marinate, turning occasionally, for 6 hours, or overnight.
• Heat the grill. Scrape the excess sauce off the chicken and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with the sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife. About 12 to 15 minutes.

NOBU'S CHICKEN STOCK

Steps:

• Heat the oven to 425 degrees. Roast the back and neck in a shallow roasting pan until lightly browned, about 20 minutes. Lower the heat to 375 and add the remaining ingredients, except the water. Roast for another 35 to 40 minutes.
• Transfer the mixture to a small stockpot. Place the roasting pan on top of the stove over high heat. Add 1 cup of water. Bring to a boil, scraping vigorously to get the browned bits from the bottom of the pan. Pour this over the bones and vegetables. Add the remaining water. Bring to a boil. Lower the heat and simmer for 2 hours. Strain through a fine sieve.