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

INGREDIENTS

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

DETAILS

Total Time:

2 hr 25 min

Prep:

45 min

Inactive:

5 min

Cook:

1 hr 35 min

Yield:

4 to 6 servings

DIRECTIONS

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.