October 15, 1997
From Chef Jerry Pelikan of Stanley's Kitchen & Tap, 1970 N. Lincoln
Makes 8 servings
2 (3-pound) fryer chickens, cut in half lengthwise
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dried thyme leaves, crumbled
1/2 tablespoon dried rosemary leaves, crumbled
1/2 tablespoon chopped garlic
Sauce:
1 cup orange juice
1/2 cup chicken broth
1/4 cup honey
Juice of half a lemon
1/2 tablespoon chopped shallot
1 1/2 tablespoons unsalted butter
1/2 tablespoon cornstarch
1/4 cup bourbon
1. Season chicken on both sides with salt and pepper. Place in a baking dish. Sprinkle with thyme, rosemary and garlic. Cover with aluminum foil.
2. Roast in a preheated 375-degree oven for 45 minutes. Uncover and continue roasting until browned, about 30 to 40 minutes longer.
3. Make the sauce: In a bowl, combine orange juice, chicken broth, honey and lemon juice; set aside.
4. In a large skillet, saute shallot in butter for 5 minutes. Add orange juice mixture and simmer for 5 minutes.
5. In a small bowl or measuring cup, mix cornstarch with 1/4 cup water. Add to skillet. Simmer 2 more minutes (sauce will thicken to the consistency of syrup). Add bourbon; simmer 1 minute longer.
6. Baste chicken with some sauce, then serve with remaining sauce on the side.