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Tutu-Man's Chicken with Teriyaki Sauce
Ready In: 125 Minutes
Prep Time: 15 Minutes
Cook Time: 90 Minutes
Serves 4
DIRECTIONS
- TERIYAKI SAUCE: Stir together shoyu and sugar in a small saucepan over low heat until sugar dissolves, about 2 minutes. Add ginger, garlic, and bourbon and simmer for about 30 minutes. Remove and discard ginger and garlic. Sauce will keep in a sealed container in refrigerator for at least a month. Makes about 1-1/2 cups.
- Preheat oven to 375°.
- Rinse chicken and pat dry with paper towels. Tuck wings under back and tie legs together with kitchen string. With a pastry brush, coat chicken inside and out with teriyaki sauce.
- Put chicken in a roasting pan and roast for about 1 hour, basting every 15 minutes. (If you want a darker colored bird, baste more frequently.) Chicken is done when juices from leg, when pierced with a knife, run clear. Allow chicken to rest for 20 minutes before carving. Garnish with scallions and spoon a small amount of teriyaki sauce over bird.
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