Roasted Chicken with Bourbon Pear Butter Glaze

Name: Roasted Chicken with Bourbon Pear Butter Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); Two 3- to 4-pound chickens; Salt and freshly ground black pepper; 4 sprigs fresh rosemary; 1 bulb fennel, quartered, fronds reserved for garnish; 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

Servings: persons

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)
Two 3- to 4-pound chickens
Salt and freshly ground black pepper
4 sprigs fresh rosemary
1 bulb fennel, quartered, fronds reserved for garnish
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

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

297

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups unsweetened pear sauce (like applesauce, but pear), 1 1/2 cups sugar, 1/2 cup bourbon, 1 teaspoon ground cardamom, and more.

Yes, Roasted Chicken with Bourbon Pear Butter Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!