Roast Chicken Stuffed With Fennel And Garlic
This is, hands-down, the best roast chicken i've ever had. i'm even willing to go toe-to-toe with my mom on this one. not only is it moist and flavorful, but the fennel really adds a mellow dimension to the dish that is so different and just tasty. even my boyfriend who hates fennel can polish this off. from bon appetit, october 2003.
Steps
Cook fennel in large pot of boiling salted water until tender when pierced with knife , about 8 minutes.
Drain.
Transfer to bowl.
Mix in 2 tablespoons oil.
Garlic.
1 tablespoon each fennel seeds , thyme , rosemary , tarragon , and marjoram.
Then 3 / 4 teaspoon salt and 1 / 2 teaspoon pepper.
Preheat oven to 450f mix remaining 1 tablespoon each fennel seeds and herbs in small bowl.
Rinse chickens inside and out.
Pat dry.
Rub chickens inside and out with lemon halves , squeezing some of juice into cavities.
Rub outside of chickens with 1 / 4 cup oil , then fennel seed mixture.
Sprinkle chickens generously with salt and pepper.
Stuff chickens with leftover lemon halves.
Tie legs together.
Place chickens , breast side down , in large roasting pan.
Arrange fresh fennel mixture around chickens.
Roast chickens 30 minutes , basting occasionally with pan juices.
Combine wine and broth and pour over chickens.
Roast 15 minutes.
Turn chickens breast side up.
Roast chickens u.
Ingredients
fennel bulbs, extra virgin olive oil, garlic cloves, fennel seeds, fresh thyme, fresh rosemary, fresh tarragon, fresh marjoram, salt, ground black pepper, roasting chickens, lemons, wine, low sodium chicken broth