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Roast Chicken With Fennel Recipe

Roast Chicken with Fennel Recipe
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Cooking Time : 1 minutes
Serving : 8
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Prepare the ingredients before making Roast Chicken with Fennel in your home. Then, follow these steps below to serve Roast Chicken with Fennel for your family or friends.

Ingredients: Roast Chicken with Fennel

  • 1 each whole organic chicken approximately 4lbs
  • 3 tbsp extra virgin olive oil
  • 1 each lemon
  • 4 each large spring onions
  • 2 each fennel
  • 6 clove garlic
  • 1 each carrot
  • 3 each small onions
  • 1/4 cup wine (optional)
  • 4 cup water (to make stock from wings and neck)

How to Make Roast Chicken with Fennel

If you have prepared the ingredients needed, now time to start cooking. There are 33 steps you must follow to make Roast Chicken with Fennel in your home by yourself.

    Step 1
  • Preheat oven to 425°F. Cut off the green tops and the bottoms of spring onion.
  • Step 2
  • Cut spring onions in pieces about 1/2 inch.
  • Step 3
  • Cut the green fronds off the fennel.
  • Step 4
  • Cut fennel in pieces about 1/2 inch.
  • Step 5
  • Peel garlic.
  • Step 6
  • Chop garlic.
  • Step 7
  • Place all in pan.
  • Step 8
  • Drizzle with olive oil and toss gently to combine.
  • Step 9
  • Sprinkle with salt and pepper if desired.
  • Step 10
  • CHICKEN: Place chicken in a bowl.
  • Step 11
  • Cut off neck.
  • Step 12
  • Cut off wings.
  • Step 13
  • Conserve for stock.
  • Step 14
  • Rub the outside with a coat olive oil.
  • Step 15
  • Take a lemon and pierce with a fork a few times.
  • Step 16
  • Place whole lemon in chicken cavity.
  • Step 17
  • Can tie legs together, if desire.
  • Step 18
  • Place chicken in pan with veggies. Roast 30 minutes.
  • Step 19
  • BROTH: Take the green tops from green onions and slice.
  • Step 20
  • Remove the soft part of the green fronds from fennel.
  • Step 21
  • Cut one carrot, 3 small onions, garlic for broth.
  • Step 22
  • Put chicken wings and neck in 4 cups water. Salt and pepper.
  • Step 23
  • Add carrot, onions, and garlic.
  • Step 24
  • Bring to boil, then reduce and simmer, while removing any excess fat with strainer.
  • Step 25
  • Reduce oven temp after the 30 minutes to 375°F. Stir veggies well and roast for another 20 minutes or more until internal temperature reaches 165°F.
  • Step 26
  • When ready, remove chicken from oven and cover in foil.
  • Step 27
  • Remove veggies from oven (should be golden and caramelized) into large sauce pan.
  • Step 28
  • Add 1/4 cup wine (if desired) to stock and simmer a few minutes.
  • Step 29
  • Add the fennel and spring onion tops and 1 tbs olive oil.
  • Step 30
  • Simmer until tender and begins to thicken. Add 1 to 1/2 cup of homemade stock to roasted vegetables. Remove bones from meat.
  • Step 31
  • Layer the veggies and drizzle with some sauce on a platter.
  • Step 32
  • Remove foil and add chicken.
  • Step 33
  • Serve additional veggies in broth in separate serving dish. *Adapted Andrea Reusing Roast Chicken with Fennel
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