by Divine Domesticity on April 6th, 2008
The super funny girls over at My Vintage Kitchen posted a while back that they were changing URLs and they weren't taking their old recipes with them. I got their permission to post some of their recipes with a link to their new site, My Vintage Kitchen (now at blogger.com). Enjoy!
Terriyaki Roasted Chicken
1 3 1/2 lb chicken
3/4 cups teriyaki sauce (recipe follows)
1. Preheat oven to 375 degrees. 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 small amount of teriyaki sauce over bird.
1 cup shoyu
1 cup sugar
3" piece fresh ginger, peeled and sliced
4 cloves garlic crushed and peeled
2 tablespoons bourbon
1. 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.