Recipes by Richard Crenna: Chicken Teriyaki; Roast Pheasant with Brandy and Cream

Richard Crenna's Chicken Teriyaki

2 1/2-3 lbs. broiling chicken
2/3 cup soy sauce
1/4 cup dry while wine
2 tbsps. sugar
1/2 teaspoon ground ginger
2 cloves garlic, minced

Cut chicken in half. Place skin-side down in broiling pan lined with aluminum foil. Prepare marinade of soy sauce, wine, sugar, ginger and garlic. Spoon over chicken halves. Marinate 2 hours (or longer), turning several times. Oven grill, skin side up basting several times until chicken is tender and brown. Serves 2-3.

Richard's Thoughts: "My chicken teriyaki is an adaptation of a meal I prepare al fresco in my Chinese cooking oven. Outdoor chefs can cook the chicken on an outdoor grill (or habachi), cooking over slow burning coals about 1 hour."

Richard Crenna's Roast Pheasant with Brandy and Cream

8 shallots, peeled, thinly sliced
1/4 cup butter
3 pheasants, cleaned, each weighing about 2 lbs.
1/3 cup brandy
2 cups chicken stock (canned or prepared)
1 teaspoon salt
Freshly ground pepper
6 slices lean bacon
2 cups heavy cream
1/4 cup prepared horseradish

Saute shallots in butter in a roasting pan for 5 minutes. Add cleaned, trussed pheasants; saute over high heat about 15 minutes (or until birds are nicely browned on all sides). Pour some brandy into a ladle. Light with a match, pour over the pheasants. Ignite to flambe the birds. When flames die out, add chicken stock, salt and pepper. Put bacon strips over pheasants' breasts and roast uncovered in a preheated 375 degree oven for 45 minutes, basting frequently with pan juices. Stir cream and horseradish into pan juices and continue roasting for 15 minutes, basting frequently. Serve pheasants and sauce with cooked wild rice. Serves 6.

Richard's Thoughts: The recipe also serves for dove or other game birds. If wild birds are not available, substitute 1-pound Rock Cornish hens, allowing 1 bird per person.