Taste of the South

Skillet Suppers


To make this recipe even quicker, make the Bourbon Bacon BBQ Sauce ahead of time and refrigerate for up to 2 weeks.



Roasting this chicken in bacon drippings with fresh herbs and garlic infuses it with serious flavor.


4 slices thick-cut bacon, finely chopped
1 cup chopped yellow onion
1 clove garlic, minced
½ cup firmly packed light brown sugar
½ cup ketchup
3 tablespoons Worcestershire sauce
3 tablespoons apple cider vinegar
3 tablespoons molasses
3 tablespoons bourbon
2 tablespoons tomato paste
2 tablespoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon chili powder
½ teaspoon ground black pepper


¼ cup bacon drippings
1 (3- to 4-pound) whole chicken, backbone removed and halved
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 small red onion, cut into wedges
3 cloves garlic, smashed
2 sprigs fresh rosemary


1. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pan.

2. Add onion to skillet; cook, stirring occasionally, until tender, about 4 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in bacon, brown sugar, ketchup, Worcestershire, vinegar, molasses, bourbon, tomato paste, mustard, salt, chili powder, and pepper; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until thickened, 20 to 30 minutes. Transfer to a bowl or airtight glass jar; let cool completely. Wipe skillet clean.


1. Preheat oven to 500°.

2. In same skillet, melt bacon drippings over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Place chicken, skin side down, in skillet; add onion, garlic, and rosemary. Place another 12-inch cast-iron skillet on top; cook for 5 minutes.

Carefully transfer both skillets to oven; roast for 15 minutes. Carefully remove from oven. Remove top skillet, turn chicken, and brush with ½ cup Bourbon Bacon BBQ Sauce. Bake until a meat thermometer inserted in thickest portion

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