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Bourbon-Brown Sugar Frosting

This bourbon-laced frosting has the perfect balance of booziness and sweetness.

SERVES10 to 12 (Makes about 5 cups)

Bourbon-Brown Sugar Frosting

WHY THIS RECIPE WORKS

We found that adding just 2 tablespoons of bourbon to the frosting gave us the right level of booziness. A simple swap of light brown sugar for granulated sugar gave us a deep caramel flavor throughout. Adding marshmallow crème to the frost…Read More

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GATHER YOUR INGREDIENTS

*

BEFORE YOU BEGIN

We developed this recipe using Bulleit Bourbon.

1

INSTRUCTIONS

Whisk brown sugar, cream, and bourbon in bowl until combined. Microwave, whisking every 15 seconds, until smooth, about 1 minute. Set aside.

2

Using stand mixer fitted with whisk attachment, whip butter and salt on medium speed until smooth, about 1 minute. Reduce speed to low and slowly add confectioners' sugar. Increase speed to medium and whip until smooth, about 2 minutes, scraping down bowl as needed. Add marshmallow crème, increase speed to medium-high, and whip until light and fluffy, 3 to 5 minutes. Reduce speed to low and slowly add brown sugar mixture. Increase speed to medium-high and whip to incorporate, about 1 minute, scraping down bowl as needed. (Frosting can be refrigerated for up to 24 hours; let come to room temperature before using.)

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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