Stovetop Roast Chicken with Sake Glaze
By America's Test KitchenPublished on October 19, 2011
Time
55 minutes
Yield
Serves 4
Ingredients
Chicken
3 ½ pounds bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)Salt and ground black pepper 1 tablespoon vegetable oil 1 - 1 ¼ cups low-sodium chicken brothSake Glaze
3 tablespoons sugar 3 tablespoons soy sauce 1 teaspoon cornstarch ¾ cup sake 2 tablespoons cold unsalted butter 2 tablespoons thinly sliced scallion greensBefore You Begin
A whole 3 1/2 to 4 pound chicken, cut into 8 pieces, can be used instead of the chicken pieces. Use a splatter screen when browning the chicken.
Instructions
- Pat chicken dry and season with salt and pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken pieces skin-side down and cook without moving until golden brown, 5 to 8 minutes.
- Using tongs, flip chicken pieces skin-side up. Reduce heat to medium-low, add 3/4 cup broth to skillet, cover, and cook until instant-read thermometer inserted into thickest part chicken registers 155 degrees for breasts and 170 for legs and thighs, 10 to 16 minutes (smaller pieces may cook faster than larger pieces). Transfer chicken to plate, skin-side up, as it reaches correct temperature.
- Pour off liquid from skillet into 2-cup measuring cup and reserve. Using tongs, wipe skillet with paper towels. Add remaining teaspoon oil to pan and return to medium-high heat until oil is shimmering. Return chicken pieces skin-side down and cook undisturbed until skin is deep golden brown and crisp, 4 to 7 minutes. Transfer chicken to serving plate and tent loosely with foil. Using spoon, skim fat from surface of reserved cooking liquid, and add enough chicken broth to measure 3/4 cup.
- Whisk sugar, soy sauce, and cornstarch together in small bowl. Add sake, reserved cooking liquid, and soy sauce mixture to now empty skillet. Cook over medium-high heat, scraping skillet bottom with wooden spoon to loosen browned bits, until reduced to 1/2 cup, about 6 minutes. Stir in any accumulated juices from resting chicken; return to simmer and cook 30 seconds. Off heat, whisk in butter and scallion. Pour sauce around chicken and serve immediately.
for the chicken
for the glaze
Time
55 minutesYield
Serves 4Ingredients
Chicken
3 ½ pounds bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
Salt and ground black pepper
1 tablespoon vegetable oil
1 - 1 ¼ cups low-sodium chicken broth
Sake Glaze
3 tablespoons sugar
3 tablespoons soy sauce
1 teaspoon cornstarch
¾ cup sake
2 tablespoons cold unsalted butter
2 tablespoons thinly sliced scallion greens
Ingredients
Chicken
3 ½ pounds bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
Salt and ground black pepper
1 tablespoon vegetable oil
1 - 1 ¼ cups low-sodium chicken broth
Sake Glaze
3 tablespoons sugar
3 tablespoons soy sauce
1 teaspoon cornstarch
¾ cup sake
2 tablespoons cold unsalted butter
2 tablespoons thinly sliced scallion greens
Ingredients
Chicken
3 ½ pounds bone-in, skin-on chicken pieces (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
Salt and ground black pepper
1 tablespoon vegetable oil
1 - 1 ¼ cups low-sodium chicken broth
Sake Glaze
3 tablespoons sugar
3 tablespoons soy sauce
1 teaspoon cornstarch
¾ cup sake
2 tablespoons cold unsalted butter
2 tablespoons thinly sliced scallion greens
Why This Recipe Works
For a stovetop chicken recipe with crisp, golden skin, evenly cooked meat, and a flavorful sauce, we found that searing the chicken, steaming it, and then searing it again gave us the result we were looking for. Once our chicken was cooked and its skin browned, we could use the pan drippings to make our sauce.
Before You Begin
A whole 3 1/2 to 4 pound chicken, cut into 8 pieces, can be used instead of the chicken pieces. Use a splatter screen when browning the chicken.
Instructions
- Pat chicken dry and season with salt and pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken pieces skin-side down and cook without moving until golden brown, 5 to 8 minutes.
- Using tongs, flip chicken pieces skin-side up. Reduce heat to medium-low, add 3/4 cup broth to skillet, cover, and cook until instant-read thermometer inserted into thickest part chicken registers 155 degrees for breasts and 170 for legs and thighs, 10 to 16 minutes (smaller pieces may cook faster than larger pieces). Transfer chicken to plate, skin-side up, as it reaches correct temperature.
- Pour off liquid from skillet into 2-cup measuring cup and reserve. Using tongs, wipe skillet with paper towels. Add remaining teaspoon oil to pan and return to medium-high heat until oil is shimmering. Return chicken pieces skin-side down and cook undisturbed until skin is deep golden brown and crisp, 4 to 7 minutes. Transfer chicken to serving plate and tent loosely with foil. Using spoon, skim fat from surface of reserved cooking liquid, and add enough chicken broth to measure 3/4 cup.
- Whisk sugar, soy sauce, and cornstarch together in small bowl. Add sake, reserved cooking liquid, and soy sauce mixture to now empty skillet. Cook over medium-high heat, scraping skillet bottom with wooden spoon to loosen browned bits, until reduced to 1/2 cup, about 6 minutes. Stir in any accumulated juices from resting chicken; return to simmer and cook 30 seconds. Off heat, whisk in butter and scallion. Pour sauce around chicken and serve immediately.
for the chicken
for the glaze
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments