- 2
Ingredients
- 3 chicken backs and their immediately attendant flesh and skin.
- 1 cup sake
- 1 cup mirin
- 2 cups usukuchi
- Freshly ground black pepper
Preparation
Step 1
Heat oven to 450 F
Cut chicken backs into 3 pieces.
Spread bones out in a wide ovenproof saute pan and put it in the oven for 45 min to 1 hour: check the bones after about 30 min to make sure they're just browning, not burning. Watch the bones color, and pull them out when they are perfectly browned.
Remove the pan from the oven and put it on a stove-top. Pour a splash of the sake onto the pan and put the pan over a burner and turn the heat to medium-high. Once the sake starts to bubble, scrape the fond up off the bottom of the pan.
Once the fond is free from the bottom of the pan, add the remaining sake, mirin and soy to the pan and turn the heat under t o high. Bring the liquid to a boil, lower the heat so that it barely simmers. Cook for 1 hour.
Strain the bones out of the tare and season with 5 or 6 turns of black pepper.