Roasted Chicken with Bourbon Pear Butter Glaze
Roasted Chicken with Bourbon Pear Butter Glaze might be just the main course you are searching for. One serving contains 1420 calories, 86g of protein, and 83g of fat. This recipe serves 6. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 55 minutes. A mixture of olive oil, chickens, bulb fennel, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free diet.
Instructions
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: Preheat the oven to 425 degrees F.
Pat the chickens dry and sprinkle liberally all over with salt and pepper. Divide the rosemary, lemon rinds and fennel between the cavities of both chickens. Tie the legs with butcher's twine and tuck the wings under the chickens.
Place the chickens in a roasting pan and roast for 45 minutes.
Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze. Roast until the juices run clear when pricked, 15 to 20 more minutes.
Let rest for 5 minutes to allow for carryover cooking.
For the fennel salad: Meanwhile, toss the shaved fennel with the lemon juice, a drizzle of olive oil and salt and pepper to taste and place on a platter.
Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad.
Garnish with fennel fronds.
Serve with the remaining glaze.