Preparation

减少酱汁

• Put the cider, bourbon, and chicken broth in a 3- to 4-quart (preferably 8-inch-wide) saucepan and bring to a boil over high heat. Reduce the heat to maintain a very brisk simmer and cook until the sauce has reduced to 1-1/4 cups, about 1 hour. Set aside until the roast is done.

Make the stuffing base:

• 将面包放在有框的烤盘上，让它坐在一整夜。
• Cook the bacon in a 12-inch skillet over medium-high heat, stirring occasionally, until just crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a large mixing bowl. Pour off and discard all but about 1 Tbs. of the bacon fat. Add 3 Tbs. of the butter to the skillet and melt over medium heat. Add the onions, fennel, salt, and pepper and cook, stirring occasionally with a wooden spoon, until just softened and lightly browned, 10 to 12 minutes. Transfer to the bowl with the bacon.
• 融化剩余的2汤匙。用中高温在煎锅中黄油。加入苹果并煮熟，偶尔扔或搅拌，直到在几个侧面变成好褐色，但仍然坚固，为4至6分钟。将波旁威士忌与苹果酒和3汤匙混合。水。小心地将其添加到锅中，用木勺刮擦以松开粘在锅上的棕色碎片。煮直到脱皮液体减少并涂上大约1分钟的苹果。将苹果添加到碗中。加入Marjoram，Sage，Fennel Seeds和Allspice，并搅拌均匀。

塞满东西并煮烤：

• 让烤制在室温下静置1小时。如果填充底座是冷藏底座，也让它坐在室温下。
• 将架子放在烤箱的底部三分之一，然后将烤箱加热到500°F。用盐和胡椒粉调味烤。将烤肉放在烤盘或重型带框烤盘中的油扁平架上。用铝箔紧紧盖住骨头。烤猪肉30分钟。
• Meanwhile, stir the dried bread into the stuffing base. Pour 2 cups of the chicken broth over the mixture and stir to combine. If the bread immediately sucks up the liquid, add the remaining 1/2 cup broth. The bread should be moist but not soggy. Season to taste with salt and pepper.
• 从烤箱中取出烘烤，并将烤箱温度降低至325°F。Remove the foil from the bones and loosely fill the center of the roast with stuffing, mounding it half way up to the top of the bones (don’t worry if the roast doesn’t hold very much stuffing; just put in as much as you can). Cover the bones and stuffing tightly with aluminum foil.
• Set a timer for 1 hour and return the roast to the oven. Wrap the remaining stuffing in a double layer of aluminum foil and set aside. When the timer goes off, put the wrapped stuffing seam side up in the oven next to the roast. Set a timer for 30 minutes.
• When the timer goes off, remove the foil from the roast and open the package of stuffing so the top can crisp up. Set a timer for 15 minutes. When it goes off, start checking for doneness: Insert an instant-read thermometer into the meat between two bones without hitting the bones. The roast is done when the thermometer reads 155° F. Check the temperature in two or three places. The total roasting time will be 2-1/2 to 3 hours.
• Slide a wide spatula under the roast to keep the stuffing in and transfer it to a carving board or serving platter. Tent loosely with foil and let rest for 30 minutes. Meanwhile, continue to bake the package of stuffing until the top is crisp and then turn off the oven. Leave the stuffing in the oven until ready to serve.

完成酱汁：

• 前不久,从小型的再热酱汁l saucepan over low heat. Remove the sauce from the heat and whisk in the sour cream and vinegar. Season the sauce to taste with salt, pepper, and additional vinegar. Transfer the sauce and the additional stuffing to serving bowls.

板并服务：

• 从烤肉中取出琴弦。在桌子上，通过将肋骨切入馅料中，将烤肉雕刻成排骨。将酱汁和其他馅料放在侧面。

Make Ahead Tips

The stuffing base can be prepared and refrigerated for up to 12 hours. Add the bread and chicken broth just before stuffing the roast.

寻找一种大型，精心亮起但平衡的勃艮第风格的霞多丽，并搭配猪肉皇冠烤的强大甜食风味。来自索诺玛谷的Matanzas Creek Winery 2005 Chardonnay制作了令人惊叹的配对。