Roast Chicken with Fennel
Roast Chicken with Fennel

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, roast chicken with fennel. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper. Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered.

Roast Chicken with Fennel is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Roast Chicken with Fennel is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have roast chicken with fennel using 10 ingredients and 33 steps. Here is how you can achieve that.

The ingredients needed to make Roast Chicken with Fennel:
  1. Get 1 each whole organic chicken approximately 4lbs
  2. Get 3 tbsp extra virgin olive oil
  3. Prepare 1 each lemon
  4. Get 4 each large spring onions
  5. Take 2 each fennel
  6. Take 6 clove garlic
  7. Prepare 1 each carrot
  8. Make ready 3 each small onions
  9. Get 1/4 cup wine (optional)
  10. Get 4 cup water (to make stock from wings and neck)

Take the pan out of the oven and cover with aluminum foil. For the sauce, mix together the mayonnaise, mustard and honey and set aside. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces. Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the.

Steps to make Roast Chicken with Fennel:
  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

Place the onions, carrots, and fennel in a roasting pan. Spread around the bottom of the roasting pan and place the chicken on top. Place the onions, carrots, and fennel in a roasting pan. Spread around the bottom of the roasting pan and place the chicken on top. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown.

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