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:
- 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.