December 28, 2012
Author: Julie Rogers
(1) 12 lb turkey, or (2) 4lb chickens
3/4 lb unsalted butter
1 cup bourbon
Pre-heat oven to 500 degrees. Wash out the insides of the birds well and pat them dry with paper towels. Sprinkle insides with salt and pepper. Insert 1/4 lb sweet butter into each cavity and truss birds. Put chickens side by side in large roasting pan. Salt and pepper outside and dot with butter. Brown the uncovered in a very hot oven turning to brown on all sides. This will take about 12 minutes. Remove roasting pan from oven and set on stovetop. Warm bourbon and pour over poultry. Light it and let flame until flames die down. Baste poultry well with resulting sauce. Place poultry breast side up and cover breasts lightly with foil to keep meat moist while finishing roasting. Turn oven down to 325 and roast slowly, basting from time to time. 30 min. per pound, or about 2 hrs. and 20 minutes. Serve with clear gravy or sour cream bourbon sauce.
Sour Cream Bourbon Sauce:
To the juices in the roasting pan, whisk in one cup sour cream slowly. Stir constantly with a wire whisk or wooden spoon over very low flame. Add 2 T. bourbon, salt and pepper to taste. Continue to stir until mixture reduces and thickens slightly.