Roasted chicken glazed with a simple, homemade teriyaki sauce infused with fresh ginger and bourbon.

TuTu-Man's Chicken with Teriyaki Sauce

Teriyaki Sauce

1 cup shoyu (Japanese soy sauce)
1 cup granulated sugar
1 (3-inch) piece fresh ginger, peeled and sliced
4 cloves garlic, crushed and peeled
2 tablespoons bourbon

 

TuTu-Man's Chicken:

1 (3 1/2-pound) whole chicken
2 green onions, green parts only sliced into large pieces

1. For 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 the refrigerator for at least a month. Makes 1 1/2 cups.
2. Preheat oven to 375°F (190°C).
3. For TuTu-Man's Chicken: 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 3/4 cup teriyaki sauce.
4. 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.)
5. Chicken is done when juices from leg, when pieced with a knife, run clear.
6. Allow chicken to rest for 20 minutes before carving. Garnish with scallions and pass teriyaki sauce to serve with the bird.

Makes 4 servings.

Tips for making this dish: be sure to peel the ginger only when you're ready to use it, and slice or grate it across the grain. Use any leftover teriyaki sauce as a marinade or basting sauce for meat or vegetables.