Bourbon is a funny thing. I can barely stand the smell and have no desire to drink it, yet it makes such amazing sauces. This is ultimately why I own a bottle. Actually most of the alcohol I have at home is for cooking, not drinking.
That being said, I made one of my favorite chicken dishes tonight, Bourbon Pecan Chicken. The bourbon sauce is a brilliant addition to the pecan breaded chicken. I served it up with some sautéed asparagus and angel hair pasta with herbs.
Another fun part of this recipe is making some clarified butter. I've never made it before, but it is quite easy thanks to a hint I found online. Take twice as much butter as you need for the recipe and melt it in a bowl in the microwave. Chill the butter in the fridge for an hour, then scrape off the butter solids that floated to the top. The remaining butter is clarified and can be melted/used per your recipe instructions. That's it!
I'm hoping to make some bourbon dessert sauces in the near future. The ones I've had at restaurants always blow me away.
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