Japanese Chicken Yakitori

Preheat the oven to 400 F.

Trim the bones of fat and skin, and roast in the oven until well browned, about 20-30 minutes. Turn the bones halfway through.

Pour the fat from the pan. Heat the pan, with bones, over a medium-high stove. When sizzling loudly, add the sake and soya sauce and bring to the boil. Pour in the sugar, stirring well to dissolve.

Reduce the sauce at a brisk boil over medium heat, until thick and syrupy, and approximately 1 cup in volume (about 30-40 minutes). Strain into a clean sauce pan and skim fat from the surface as needed. Discard the bones, or use them to make an Asian-flavoured chicken stock.

Use a brush to liberally mop the warm sauce over the grilled skewers of chicken. You can also toss whole pieces of grilled chicken in the sauce.

Cool leftover sauce and store, covered in the fridge, for up to 2 weeks. Reboil for 2 minutes prior to serving.