Roasted Chicken a la Damaris Phillips

roasted chicken with pear butter & bourbon glaze by Food Network Start Damaris Phillips

Roasted Chicken With Pear Butter & Bourbon Glaze
Roasted Chicken With Pear Butter & Bourbon Glaze –


For Pear Butter Glaze:

  • 4 cups unsweetened pear sauce (like applesauce, but pear)
  • 1 1/2 cups sugar
  • 1/2 cup bourbon
  • 1 teaspoon ground cardamom
  • Juice of 2 lemons (save the rinds for the chickens)

For Roasted Chicken:

  • Two 3- to 4-pound chickens
  • Salt and freshly ground black pepper
  • 4 sprigs fresh rosemary
  • 1 bulb fennel, quartered, fronds reserved for garnish

For Fennel Salad:

  • 1 bulb fennel, shaved on a mandolin (or sliced very thinly), fronds reserved for garnish
  • Juice of 1 lemon
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper
Total Time:
2 hr 25 min
45 min
5 min
1 hr 35 min
4 to 6 servings

For the pear butter glaze:

  1. Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving.

For the roasted chicken and fennel salad directions go to Damaris’ website.