Ingredients Jump to Instructions ↓

  1. Teriyaki Sauce 1 cup shoyu (Japanese soy sauce)

  2. 1 cup granulated sugar

  3. 1 (3-inch) piece fresh ginger, peeled and sliced

  4. 4 cloves garlic, crushed and peeled

  5. 2 tablespoons bourbon TuTu-Man's Chicken:

  6. 1 (3 1/2-pound) whole chicken

  7. 2 green onions, green parts only sliced into large pieces

Instructions Jump to Ingredients ↑

  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.


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