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