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1
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.
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2
Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving.
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3
For the roasted chicken: Preheat the oven to 425 degrees F.
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4
Pat the chickens dry and sprinkle liberally all over with salt and pepper.
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5
Divide the rosemary, lemon rinds and fennel between the cavities of both chickens.
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6
Tie the legs with butcher's twine and tuck the wings under the chickens.
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7
Place the chickens in a roasting pan and roast for 45 minutes.
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8
Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze.
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9
Roast until the juices run clear when pricked, 15 to 20 more minutes.
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10
Let rest for 5 minutes to allow for carryover cooking.
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11
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.
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12
Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad.
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13
Garnish with fennel fronds.
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14
Serve with the remaining glaze.
