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1
To start the gravy, cut the onion in half and stick the cloves in it (so you can find them later and dont bite down on one).
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2
Put the onion, bay leaves, and peppercorns in a saucepan together with the half-and-half and set the pan over medium heat.
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3
Season with salt and bring the mixture to a boil.
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4
Remove the pan from the heat, cover, and leave in a warm place for 2 hours or more for the half-and-half to infuse.
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5
Heat the oven to 425F.
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6
Take each bird and cut the backbone out with shears or a chefs knife.
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7
Open the birds wide by spreading them with your hands and cracking the ribs by forcefully pressing down on the birds.
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8
Carefully slip your fingers under the skin on the wishbone side of the breasts and smear 1 tablespoon of the butter (per bird) underneath.
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9
Liberally salt the birds all over.
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10
In a large ovenproof skillet set over high heat, melt 2 tablespoons of the butter.
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11
Add 2 of the birds and sear on both sides until browned, about 4 minutes per side.
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12
Transfer to a plate and then brown the remaining 2 birds.
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13
Fit all the birds snugly breast side up in the skillet and transfer to the oven.
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14
Roast the birds for 15 minutes or until the juices run clear when the thigh is pierced and the leg moves easily.
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15
Remove from the oven and let rest for 5 minutes.
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16
Season with pepper.
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17
While the birds are roasting, finish the sauce.
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18
Remove the onion, bay leaves, and peppercorns from the half-and-half.
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19
Set the pan over low heat, stir in the bread crumbs, and add the remaining 1 tablespoon butter.
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20
Cook, stirring occasionally, until the bread crumbs have swelled and thickened the sauce, about 15 minutes.
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21
Remove bay leaf.
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22
When ready to serve, spoon some of the bread sauce onto each plate and set a roasted bird on each and spoon juices over each bird.
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23
Serve the remaining warm sauce alongside.
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24
Its best to make your own bread crumbs for this sauce.
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25
Homemade crumbs will swell and absorb the infused half and half.
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26
Storebought crumbs will make the sauce a touch grainy.
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27
I like to serve these with sauteed spinach or chard.
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28
The spiced bread sauce mixes well with the greens.
