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1
Preheat the oven to 325 degrees F.
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2
Sprinkle the grill seasoning over the roast, making sure it is thoroughly seasoned.
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3
Place the crown roast into a roasting pan, bone ends up.
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4
Roast, uncovered, for 20 to 25 minutes per pound of meat, about 2 1/2 to 3 1/2 hours, or when the internal temperature is 150 degrees F. Make sure to baste with any pan drippings every 20 minutes for the first 2 hours.
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5
For the last hour of cooking, baste with the royal glaze.
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6
Wrap the bone ends with aluminum foil if they begin to brown too quickly.
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7
While the roast is cooking, whisk together 1 cup chicken broth, mustard, Worcestershire sauce, 1/4 cup whiskey, garlic, ginger, and apple butter in a saucepan and place over medium-low heat.
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8
Let simmer until thick and reduced by a third, 12 to 15 minutes.
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9
Brush the glaze onto the roast every 15 minutes for the last hour of cooking.
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10
Remove the roast from the oven, transfer to a serving platter, and let rest for 15 minutes before slicing.
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11
Garnish the platter with parsley.
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12
Place the roasting pan over medium heat and deglaze with the remaining 1/2 cup whiskey, scraping up the bits with a flat edged spoon.
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13
Add the remaining royal glaze, remaining 1 1/2 cups chicken broth, and let simmer until thickened and reduced by half.
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14
Pour into a gravy boat and serve with the roast.
