Gourmet Foods

• 1/3 cup all purpose flour
• ½ tsp. salt
• ½ tsp. paprika
• ¼ tsp. garlic powder
• ¼ tsp. pepper
• 1 can (5.3 oz.) evaporated milk
• 1 broiler-fryer (2 ½ to 3 lbs.), cut up
• ¼ cup oil

Mix flour, salt, paprika, garlic powder and pepper in a large plastic food storage bag. Set aside. Pour evaporated milk into a bowl. Dip chicken in evaporated milk. Add a few chicken pieces to food storage bag. Shake to coat. Remove the chicken from the bag. Repeat with remaining chicken.

Heat oil in a large skillet. Add chicken. Brown over medium high heat. Cook over moderate heat for about 25 minutes, or until meat near the bone is no longer pink and juices run clear, turning pieces over frequently.

• ½ cup mayonnaise
• 2 tbsp. flour
• 1 tsp. instant chicken bouillon
• 1/8 tsp. pepper
• ¾ cup milk
• 1 ½ cups chopped cooked turkey or chicken
• 1 10-oz. package frozen mixed vegetables, thawed, drained
• 1 4-oz. can refrigerated quick crescent dinner rolls

Combine the salad dressing, flour, bouillon and pepper in a medium saucepan. Gradually add the milk. Cook, stirring constantly, over low heat until thickened. Add turkey and vegetables; heat thoroughly, stirring occasionally. Spoon into an 8 inch square baking dish. Unroll the dough into 2 rectangles. Press perforations together to seal. Place the rectangles side by side to form a square; press edges together to form a seam. Cover turkey mixture with the dough. Bake at 375 degrees, for 15 to 20 minutes or until brown.

• 2/3 cup mayonnaise
• 1/3 cup flour
• ½ tsp. celery salt
• Dash of pepper
• 2 cups milk
• 7 ozs. Spaghetti, broken into thirds, cooked, drained
• 2 cups chopped cooked turkey or chicken
• ¾ cup grated Parmesan cheese
• 1 4-oz. can mushrooms, drained
• 2 tbsp. chopped pimiento (optional)
• 2 cups fresh bread cubes
• 3 tbsp. butter, melted

Combine the salad dressing, flour and seasonings in a medium saucepan. Gradually add milk. Cook stirring constantly, over low heat until thickened. Add spaghetti, turkey, ½ cup cheese, mushrooms and pimiento; mix lightly. Spoon into a 2 quart casserole. Toss bread cubes with butter and remaining cheese; top casserole. Bake at 350 degrees, for 30 minutes or until lightly browned.

• 1 broiler (3-4 lbs.)
• 1lb. fresh mushrooms
• 2 cloves garlic
• 1 large onion, sliced
• 6 tbs. olive oil
• 1 tbs. butter
• ½ cup sherry
• Salt and pepper to taste

Cut chicken into serving pieces; wash and dry thoroughly. Sprinkle lightly with salt and pepper to taste.

Heat butter in skillet; add garlic and 4 tablespoons of oil. Brown chicken on both sides about 10 minutes. Lower flame; cover; continue cooking for 25 minutes.

Sauté sliced onion in 2 tablespoons of olive oil in separate saucepan for 5 minutes. Add cleaned, sliced mushrooms and 2 tablespoons water. Simmer 15 minutes; add to chicken. Cover. Simmer chicken and mushrooms 15 minutes longer. Pour in ½ cup sherry; boil up quickly for 1 minute.

Serve very hot. Serves 4.

• 3-4 pound fryer
• 1 cup bread crumbs
• ½ cup cracker meal
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 eggs, beaten
• 1/3 cup chicken fat
• 2 onions, thinly sliced

Have the chicken disjointed. Mix the bread crumbs, cracker meal, and salt and pepper together. Dip the chicken pieces in the eggs and then in the bread crumb mixture.

Brown the chicken in the fat, removing the pieces as they brown. Lightly brown the onions in the fat remaining in the pan. Arrange the chicken in a baking dish with the onions around it.

Bake in a 350 degree oven for 45 minutes. Serves 4.

Carefully remove the neck skin of a goose or two or three chickens. Sew together one end. Stuff with the following mixture, then sew the other end. Roast in the pan with the goose. Cut in slices to serve.

• 1 ½ cups sifted flour
• 4 tablespoons grated onion
• ½ cups rendered goose fat
• 1 ¼ teaspoons salt
• ¼ teaspoons pepper
• 1 teaspoon paprika

Lightly mix all the ingredients together.

Chicken Hunter Style #1

• 1 frying chicken (4 lbs)
• 4 small onions
• 5 tbs. olive oil
• ½ cup flour
• 1 clove garlic, chopped
• 1 cup canned tomatoes
• 1 cup sliced mushrooms
• 1 large green pepper
• Salt and pepper to taste

Cut chicken into serving pieces. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown chicken on all sides for about 10 minutes.

Stem, seed, and slice green pepper lengthwise. Mix with onions, garlic, and tomatoes; add mixture to chicken.

Cover; simmer slowly for 40 minutes. Add mushrooms; simmer 15 minutes or until mushrooms and chicken are tender.

Serve very hot. Serves 4 to 6.

Chicken Hunter’s Style #2

• 1 roasting chicken (4 lbs.)
• 2 tbs. butter
• 3 tbs. olive oil
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 1 tsp. chopped parsley
• 1 tbs. tomato paste
• ¾ cup dry sherry
• Salt and pepper to taste

Have chicken clean and cleaned and cut into serving pieces.

Melt butter and olive oil in hot skillet. Brown chicken on each side for about 5 minutes. Add all chopped vegetables, salt and pepper to taste. Simmer about 10 minutes or until vegetables are partially tender.

Gradually add sherry into which tomato paste has been well blended. Cover. Stir occasionally to prevent sticking. Simmer about 30 minutes or until chicken is tender. If there is insufficient gravy, add small quantity of water from time to tome.

Serve very hot. Serves 4 to 6.

• 12 pound goose
• 4 tablespoons rendered goose fat
• 1 cup diced onions
• 5 cups grated drained potatoes
• 1 egg, beaten
• 4 tablespoons salt
• 1 teaspoon pepper
• 1 tablespoon paprika
• ½ teaspoon garlic powder

Remove as much fat from the goose as possible. Grind or chop the liver and gizzard. Heat 4 tablespoons of the fat in a skillet and lightly brown the onions in it. Stir in the potatoes and cook over low heat 2 minutes, stirring constantly. Cool 5 minutes, then add the egg, 1 ½ teaspoons salt, ¼ teaspoon pepper and 1 teaspoon paprika.

Sprinkle the garlic and remaining salt, pepper and paprika on the goose, then stuff it. Sew the openings or fasten wit skewers. Place on rack in a roasting pan. Cover the pan and roast in a 350 degree oven for 30 minutes. Remove the cover and roast 2 ½ hours longer or until the goose is tender and brown. Serves 8 to 10.

• 4 tablespoons chicken fat
• 1 cup sliced mushrooms
• 4 tablespoons flour
• ½ teaspoon salt
• 1/8 teaspoon pepper
• 1 ¾ cups chicken stock
• 2 cups diced cooked chicken
• 1 pimento, chopped
• 2 tablespoons sherry

Heat the fat in a saucepan; cook the mushrooms in it for 5 minutes. Stir in the flour, salt and pepper. Gradually add the stock, stirring steadily until mixture reaches the boiling point. Cook over low heat 5 minutes. Add the chicken, pimento, and sherry. Heat and serve on toast or in patty shells. Serves 4.

• ¾ lb. Tagliarini (narrow noodles)
• ¾ lb. chicken livers
• 4 tbs. olive oil
• ½ cup grated Incanestrato cheese
• 1 large can tomatoes
• 1 cup cooked or canned peas
• 1 clove garlic, chopped
• Salt and pepper to taste

Chop livers; brown in hot oil. Add garlic, salt, pepper, and tomatoes. Cover; simmer slowly for 40 minutes. Add peas; simmer for 20 minutes longer.

Cook noodles in rapidly boiling salted water, as usual. When tender, drain; arrange on heated platter and pour hot sauce over them. Sprinkle with grated Incanestrato cheese.

Serve very hot. Serves 4.

• 10 pound goose
• ½ cup flour
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 3 tablespoons rendered goose fat
• 1 cup diced onions
• 2 cups boiling water
• 1 small bay leaf

Buy a young goose and have it disjointed. Remove all the skin. (You can render it with the fat.) Mix the flour, salt, pepper, paprika and garlic powder. Lightly roll the pieces of goose in the mixture. Brown the goose and onions in 3 tablespoons of the fat. Add the water and bay leaf. Cover and cook over low heat 2 ½ hours, or until the goose is tender. Remove bay leaf. Serves 8 to 10.

• 1 5-6 pound duck
• 2 teaspoons salt
• ¼ teaspoon pepper
• 2 cloves of garlic, minced
• 3 cups diced apples
• 12 pitted prunes
• 1 egg
• 4 tablespoons dry bread crumbs
• 2 tablespoons brown sugar

Singe the duck to remove pin feathers; wash and dry. Make a paste of the salt, pepper, and minced garlic. Rub into the duck. Mix together the apples, prunes, egg, bread crumbs and sugar. Stuff the duck and close the opening. Place on a rack in a roasting pan.

Roast in a 400 oven for 20 minutes; reduce the temperature to 350 degrees and roast for 2 ½ hours longer or until browned and tender. Pour off the fat a few times during the roasting. Serves 4.

• 1 5-6 pound duck
• 2 teaspoons salt
• ¼ teaspoon pepper
• 3 tablespoons flour
• 2 cups orange juice
• 2 tablespoons lemon juice
• ½ cup beef broth
• 2 tablespoons current jelly
• 2 oranges, segmented

Singe the duck to remove the pin feathers; wash and dry. Season with the salt and pepper. Place on a rack in a roasting pan. Roast in a 350 degree oven 3 hours, or until tender and browned.

Measure 2 tablespoons of the fat from the roasting pan and pour into a saucepan. Stir in the flour and gradually add the orange juice, mixing steadily until mixture reaches the boiling point. Add the lemon juice, broth, jelly and orange segments. Cook over low heat 10 minutes. Carve the duck and serve with sauce. Serves 6.

• 12 pound turkey
• 1 tablespoon salt
• ½ teaspoon pepper
• 1 pound unsweetened pitted prunes
• 1 cup water
• 4 cups sliced apples
• 1 cup dry bread crumbs
• 2 teaspoons lemon juice
• 1 tablespoon sugar
• 1 teaspoon cinnamon

Season the turkey with the salt and pepper. Cook the prunes in the water for 10 minutes. Drain. Add the apples, bread crumbs, lemon juice, sugar, and cinnamon. Mix lightly and stuff the turkey. Sew the opening or fasten with skewers. Place in a roasting pan. Roast in a 350 degree oven for 3 to 4 hours or until the turkey is tender. Turn turkey to brown on all sides. Serves 10 to 12.

• 8- 10 pound goose
• 3 teaspoons salt
• ½ teaspoon pepper
• 1 cup sliced onions
• 6 pounds cabbage, shredded
• 1 tart apple, grated

Have the goose cut up and season it with 2 teaspoons salt and ¼ teaspoon pepper. Place on a rack in a roasting pan and roast in a 350 degree oven for 2 hours or until almost tender.

Measure 6 tablespoons of the fat from the roasting pan into a heavy casserole or dutch oven and cook the onions and cabbage in it over low heat for 20 minutes. Add the apple, remaining salt and pepper. Arrange the goose on top. Cover and cook over low heat 1 hour. Serves 8 to 10.

• 2 1 ½ -pound broilers
• 2 ½ teaspoons salt
• ¼ teaspoon pepper
• 1 ½ cups sifted flour
• 1 ½ teaspoons baking powder
• 1 egg
• ½ cup water
• Fat for deep frying
• 1 cup canned whole cranberries
• ½ cup applesauce

Have the broilers cut up. Season with 2 teaspoons salt, the pepper, and sprinkle with 3 tablespoons flour.

Sift the remaining flour, salt and the baking powder into a bowl. Beat in the egg and water. Dip the chicken pieces in this batter, coating them well.

Heat the fat to 370 degrees and fry a few pieces at a time in it. Drain and place in a baking pan. Cover and bake in a 350 degree oven for 30 minutes, removing the cover for the last 10 minutes.

Combine the cranberries and applesauce and heat. Serve with the fried chicken. Serves 6 to 8.

• 8 hard-boiled eggs
• ¾ cup chopped onions
• 1 teaspoon salt
• ¼ teaspoon white pepper
• 3 tablespoons rendered chicken fat

Chop the eggs and onions together until very fine. Blend in the salt, pepper and fat. Chill. Arrange on lettuce leaves. Serves 6 as an appetizer or 12 as a spread.

• 1 pound chicken livers
• 4 tablespoons rendered chicken fat
• 2 onions, diced
• 3 hard-boiled egg yolks
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper

Wash the livers and remove any discoloured spots. Drain.

Heat 2 tablespoons fat in a frying pan; brown the onions in it. Remove the onions. Cook the livers in the fat remaining in the skillet for 10 minutes. You can grind or chop the onions, livers and egg yolks, but be sure you have a smooth texture. Add the salt, and pepper and remaining fat. Mix and taste for seasoning.

Serve cold with crackers as a spread or on lettuce. Serves 6 as an appetizer or 12 as a spread.

Served hot, this chicken liver custard is delicious as a first course or as the mainstay for luncheon. It is attractive cold, as a light chicken liver pate for cocktails or the cold buffet table.

• 1 pound chicken livers (about 2 cups)
• 2 large eggs
• 2 egg yolks
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 1 cup thick white sauce (1 ½ tablespoons butter, 2 tablespoons flour, and 1 cup milk)
• Optional: 1/3 cup heavy cream
• 2 tablespoons cognac

Pick over chicken livers, cutting out any filaments and black or greenish spots. Place them in a jar of an electric blender with eggs, egg yolks, salt, and pepper, and blend for 1 minute. Add the white sauce and the cognac blend for 15 seconds more, and strain through a sieve into a bowl. (Or puree chicken livers through a food grinder into a bowl, beat in the rest of the ingredients, and push through a sieve.)

Baking and Serving:

• A 4 cup baking dish 2 ½ to 3 inches deep, or 8 half cup ramekins or custard cups
• 1 tablespoon softened butter

A pan of boiling water to hold baking dish or ramekins

2 cups cream sauce flavoured with 1 teaspoon tomato paste and tarragon or parsley

Preheat oven to 350 degrees.

Smear a light film of butter inside baking dish or ramekins and fill to within 1/8 inch of the top with the liver mixture. When ready to bake, set in pan of boiling water, then place in middle level of preheated oven. Regulate water in pan so it is almost but not quite simmering. The timbale is done when it shows a very faint line of shrinkage from dish, and when a knife plunged into the center comes out clean. Allow about 30 minutes in the oven for a timbale made in a baking dish; about 20, if you use ramekins. (If not served immediately, leave in a pan of water in turned off oven, with door ajar-or reheat if necessary.)

To unmold timbale made in baking dish, allow to settle for 5 minutes if you have just finished baking then run a knife around edge of timbale. Turn a lightly buttered hot serving dish upside down over mold, then reverse the two, giving a sharp downward jerk, and timbale will fall into place. To unmold ramekins, run a knife around the edge of each one, and unmold onto hot plates or a platter, giving a sharp downward jerk for each just at the end.

Pour sauce over and around the timbale or ramekins, and serve immediately, passing the rest of the sauce in a warmed bowl.

Timbales are best as a separate course, with hot French bread and a chilled white Burgundy, Graves, or Traminer.

• 1 pound chicken livers (about 2 cups)
• Salt and pepper
• ½ cup flour in a plate
• A large sieve
• 2 tablespoons butter
• 1 tablespoon cooking oil
• A heavy 10 inch non-stick skillet

Optional, 1 cup diced boiled ham, previously sautéed in butter, and/or 1 cup quartered fresh mushrooms, previously sautéed in butter.

• ½ cup beef stock or bouillon
• 1/3 cup dry Scrcial Madeira
• 1 tablespoon soft butter
• 1 tablespoon fresh minced parsley

Pick over the chicken livers; cut out any filaments and black or greenish spots (they are caused by the bile sack which rested on the liver just before cleaning). Dry on paper towels. Just before cooking, sprinkle lightly with salt and pepper, roll in flour, then shake in a sieve to remove any excess flour.

Melt the butter and oil in the skillet over medium high heat. When you see the butter foam begin to subside, add the chicken livers. Toss frequently for 3 to 4 minutes until livers are slightly browned; if they are done when just springy to the touch of your fingers. Do not overcook. Add optional sautéed ham and mushrooms pour in the stock and the wine, and simmer for 1 minute.

Taste and correct seasoning. (Set aside until later if you are not ready to serve.) Reheat just before serving, then remove from heat and toss with the soft butter and parsley.

• 2 English muffins
• 1 tablespoon butter
• 4 slices smoked salmon
• 4 eggs, poached

Split the muffins and toast them. Butter and place a slice of smoked salmon on each half muffin. Carefully place a poached egg over the salmon and cover with Hollandaise sauce.

Stock for the sauce

(Prepare several hours or the day before your dinner.)

• Duck wing ends, neck, giblets
• 2 tablespoons cooking oil
• 1 medium carrot, sliced
• 1 medium onion, sliced
• 1 cup beef bouillon
• 2 cups water
• 4 parsley sprigs, 1 bay leaf, and ¼ teaspoon sage

Chop the duck wing ends, neck, and giblets into1 inch pieces. Brown in a frying pan in hot cooking oil with the sliced carrot and onion. Transfer to a heavy saucepan; add bouillon and enough water to cover by 1 inch. Bring to the simmer, skim off scum, then add the herbs and simmer 2 to 2 ½ hours. Strain, skim off all fat, and boil down until you have 2 cups of liquid. When cold, cover and refrigerate until needed.

The orange peel

(This may be done several hours ahead.)

Using a vegetable peeler, remove just the orange part of the skin in strips. Cut into fine julienne (small strips no more than 1/16 inch wide and 1 ½ inches long). Simmer for 15 minutes in 1 quart of water, to remove bitterness; then drain, rinse in cold water, and sauce; part, inside the duck. Wrap it in waxed paper and refrigerate if you are not ready to use it. Wrap and refrigerate the partially peeled oranges until later.

Roasting the duck

Roasting time: 1 hour and 30 to 40 minutes.

• A 5-lb. ready to cook duckling
• ½ teaspoon salt
• 1/8 teaspoon pepper
• 1/3 of the prepared orange peel

A shallow pan with rack, just large enough to hold the duck easily.

Prepare the duck as described at beginning of recipe; dry thoroughly, season cavity with salt and pepper, and add the orange peel. Truss wings and legs to body and close cavity. For accurate timing, duck must be at room temperature.

If you are roasting the duck on a rotary spit, use moderately high heat. For oven roasting, preheat to 450 degrees and set duck breast up on rack in roasting pan; after 15 minutes, turn oven down to 350 degrees, then turn duck from one side to the other every 15 minutes. Basting is not necessary. Note that the meat of the duck roasted in the French manner is juicy and cooked to just under the well done stage. To tell when the duck is done, prick thickest part of the drumstick deeply with a fork: the juices should run faintly rosy to clear yellow.

Continuing with the sauce; the orange segments

• 3 tablespoons granulated sugar
• ¼ cup red wine vinegar
• The 2 cups of duck stock
• 2 tablespoons arrowroot blended with 2 tablespoons port
• The rest of the orange peel, and the oranges

Blend the sugar and vinegar in a small saucepan, swirl over heat to melt sugar completely, and then boil rapidly until mixture is a caramel brown. Remove from heat and beat in half the duck stock; simmer, stirring, to dissolve the caramel. Remove from heat and beat in half the duck stock; simmer, stirring, to dissolve the caramel. Remove from heat, pour in rest of the duck stock, and blend in the arrowroot mixture. Add orange peel and simmer for 3 to 4 minutes; carefully correct seasoning. The sauce will be lightly thickened, and clear. Shortly before serving, cut white part of peel off oranges, and then cut the oranges into neat, skinless segments-if done too far ahead, segments will not taste fresh. Refrigerate in a covered bowl until serving time.

Final assembly and serving

When duck is done, place on serving platter and discard trussing strings; keep it warm in turned-off oven until ready to serve. Spoon fat out of roasting pan, pour in the port wine, and scrape up all the coagulated roasting juices with a wooden spoon. Pour mixture into sauce and bring to a simmer, adding orange liqueur. Taste carefully; Add drops of bitters or lemon juice if sauce seems too sweet. Just before serving, remove from heat and swirl in butter, a tablespoonful at a time. Decorate breast of duck with orange segments and pile the rest of the segments at either end of the platter; spoon with a bit of sauce and peel over duck, pour rest into a warm sauceboat, and serve.

• 4 chicken breasts
• ½ teaspoon lemon juice
• ¼ teaspoon salt
• Pinch of white pepper
• 4 tablespoons butter
• A heavy, covered flameproof casserole about 10 inches in diameter
• A round of waxed paper cut to fit casserole
• A hot serving dish

Preheat oven to 400 degrees F. Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat butter in casserole until foaming. Quickly roll the chicken breasts in the butter, lay the paper over them, cover casserole and place in the hot oven. After 6 minutes, press tops of chicken breasts with your finger; if still soft and squishy, return to oven for a minute or two more. They are done when they feel lightly springy and resilient; do not overcook them. Remove the chicken breasts to hot serving dish; cover and keep warm while making the sauce, which will take 2 to 3 minutes.

For the Wine and Cheese Sauce:

• ¼ cup white or brown stock or beef bouillon
• ¼ cup port, Madeira or dry white vermouth
• 1 cup heavy cream
• 2 tablespoons fresh minced parsley
• Pinch of salt and white pepper
• Couple of drops of lemon juice

Pour stock or bouillon and the wine into the casserole with the cooking butter, and boil down rapidly over high heat until liquid is syrupy. Then pour in the cream and boil rapidly until lightly thickened. Season carefully with salt and white pepper and a few drops of lemon juice. Pour the sauce directly over the chicken breasts. Sprinkle with parsley and serve immediately.

Marinade

• ¼ cup freshly squeezed lemon juice
• 1 tablespoon liquid honey
• 1 tablespoon olive oil
• 1 tablespoon minced fresh oregano leaves
• 1 tablespoon minced fresh mint leaves
• 2 teaspoons balsamic vinegar
• 2teaspoons minced garlic
• ½ teaspoon salt
• ¼ teaspoons freshly ground black pepper
• 4 large boneless, skinless chicken breasts cut into 1 inch chunks

Cucumber-dill sauce

• 1 cup low-fat plain yogourt
• 1 cup peeled, seeded and diced English cucumber
• 1 tablespoon minced fresh dill or minced fresh mint leaves
• 1 teaspoon garlic
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 4 12 inch metal skewers

Combine all marinade ingredients in small bowl. Place chicken in a large heavy-duty, resealable plastic bag. Turn bag several times to coat chicken with marinade. Marinate in the fridge for at least an hour. (6 hours would be perfect).

While chicken is marinating, prepare Cucumber-Dill Sauce. Combine all sauce ingredients in a medium bowl and mix well. Cover and refrigerate until ready to use. (Make sure you refrigerate the sauce for at least 1 hour.)

Preheat grill to high setting. Thread chicken pieces onto metal skewers and discard marinade. Coat grill with cooking spray or brush lightly with oil. Grill chicken for 8 to 10 minutes, turning occasionally, until no longer pink in the center. Do not overcook chicken, or it will be dry.
Serve chicken with cool Cucumber Dill Sauce.

For the marinade:

• 1 ½ cups hot water
• 1/3 cup low-sodium soy sauce
• 1/3 cup sugar

For the chicken:

• 4 small chicken breast halves (about 2 pounds) (boneless)

For the Teriyaki sauce:

• 1 ½ cups chicken broth
• 1 cup low-sodium soy sauce
• ¾ cup sugar
• 1 teaspoon grated garlic
• 1 ¼ teaspoons grated fresh ginger

Garnishes

1. 2 scallions, thinly sliced
2. To make the marinade: Mix the water, soy sauce, and sugar. Pour over the chicken, cover, and marinate in fridge for 2 hours.
3. To make the teriyaki sauce: Combine all sauce ingredients in a large saucepan. Bring to a boil and simmer 45 minutes, until reduced by about 20 percent. Remove from the heat and set aside.
4. Preheat oven to 400 degrees F. Remove the chicken from marinade and discard marinade. Place chicken on a rimmed baking sheet and bake 15 to 20 minutes, until chicken is tender and no longer pink.
5. Brush a large griddle or skillet with oil. Place the chicken on the hot grill or skillet, and heat 4 minutes per side, until browned.
6. Reheat teriyaki sauce over low heat in a large skillet. Place chicken directly in pan with sauce; increase heat to high 1 to 2 minutes, until sauce boils. Slice chicken on the diagonal into ½ inch slices and serve immediately on a bed of rice. Spoon sauce over chicken and garnish with thinly sliced scallions.