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January 27, 2012

Yakitori Chicken skewers

Nothing yukky about this Japanese treat. 

I used this grand Saveur recipe  to spice up my chicken skewers. The addition of spring onions (scallions, green onions, as you will) makes the recipe into Negima Yakitori. 

I adapted the recipe... 

Since I had some poussin carcasses hanging around my freezer, and I didn't feel like deboning thighs, I roasted those bones in the oven (not broiled) until browned, and just used a pack of deboned, skinless thighs. And it didn't take me an hour and a half to reduce, since I halved the recipe... which was perfect for 6 skewers. 

Lips are pursing. 

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