Chicken Teriyaki

Yield: Four servings. Bring the stock, soy sauce, and sugar to a boil in a small saucepan. Lower the heat and simmer for two minutes. Mix together the cornstarch and the water and whisk into the teriyaki base. Bring back to a boil and simmer for 2 more minutes. Remove from the heat. Prick holes into the chicken with the tines of a fork. Pour the sauce over the chicken breasts and marinate, turning occasionally, for 6 hours overnight. Heat the grill. Scrape the excess sauce off the chicken and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with the sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes. Chicken Stock back and neck from a 3-pund chicken 1 medium carrot, cut into 1/2-inch pieces 1 medium onion, cut into 1/2-inch pieces 1 bulb garlic, cut in half, skin on 2-inch piece ginger, cut into 1/2 inch pieces 6 cups water Heat the oven to 425 degrees. Roast the back and neck in a shallow roasting pan until light browned, about 20 minutes. Lower the heat to 375 and add the remaining incredients, except the water. Roast for another 35 to 40 minutes. Transfer the mixture to a small stockpot. Place the roasting pan on top of the stove over high heat. Add 1 cut of water. Bring to a boil, scraping vigorously to get the browned bits from the bottom of the pan. Pour this over the bones and vegetables. Add the remaining water. Bring to a boil. Lower the heat and simmer for 2 hours. Strain through a fine sieve. Yield: Three and a half cups