I was looking for a different way to cook a whole chicken. I came across this and thought I should give it a try. The sauce turns a dark caramel color so you have to be careful to not let it burn. The skin was amazing but there wasn’t a lot of flavor on the meat itself. I would recommend serving with a side of sauce for the meat.
- 1⁄2 cup soy sauce
- 1⁄2 cup sugar
- 1-1 1⁄2″ piece fresh ginger, peeled and sliced
- 2 cloves garlic, crushed and peeled
- 1 tbsp. bourbon
- 1 3 1⁄2-lb. chicken
For the sauce, cook soy sauce and sugar in a small saucepan over medium-low heat until sugar dissolves, about 2 minutes. Stir in ginger, garlic, and bourbon and cook 30 minutes. Remove ginger and garlic. Pour sauce into a small mixing bowl.
Preheat oven to 375°. Rinse chicken and pat dry. Tuck wings under the back and tie legs together with kitchen string for even cooking. Using a pastry brush, coat chicken with sauce both inside the cavity and on the outside.
Place chicken in a baking pan and roast for about 1 hour, basting every 15 minutes. (If you want a darker bird, baste more frequently.) Chicken is done when juice runs clear from a pierced leg. Allow chicken to rest 15 minutes before carving.