Roast Chicken with Fennel.
You can have Roast Chicken with Fennel using 10 ingredients and 33 steps. Here is how you achieve it.
Ingredients of Roast Chicken with Fennel
- You need 1 each of whole organic chicken approximately 4lbs.
- You need 3 tbsp of extra virgin olive oil.
- It’s 1 each of lemon.
- Prepare 4 each of large spring onions.
- Prepare 2 each of fennel.
- You need 6 clove of garlic.
- You need 1 each of carrot.
- It’s 3 each of small onions.
- Prepare 1/4 cup of wine (optional).
- It’s 4 cup of water (to make stock from wings and neck).
Roast Chicken with Fennel instructions
- Preheat oven to 425°F. Cut off the green tops and the bottoms of spring onion..
- Cut spring onions in pieces about 1/2 inch..
- Cut the green fronds off the fennel..
- Cut fennel in pieces about 1/2 inch..
- Peel garlic..
- Chop garlic..
- Place all in pan..
- Drizzle with olive oil and toss gently to combine..
- Sprinkle with salt and pepper if desired..
- CHICKEN: Place chicken in a bowl..
- Cut off neck..
- Cut off wings..
- Conserve for stock..
- Rub the outside with a coat olive oil..
- Take a lemon and pierce with a fork a few times..
- Place whole lemon in chicken cavity..
- Can tie legs together, if desire..
- Place chicken in pan with veggies. Roast 30 minutes..
- BROTH: Take the green tops from green onions and slice..
- Remove the soft part of the green fronds from fennel..
- Cut one carrot, 3 small onions, garlic for broth..
- Put chicken wings and neck in 4 cups water. Salt and pepper..
- Add carrot, onions, and garlic..
- Bring to boil, then reduce and simmer, while removing any excess fat with strainer..
- 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..
- When ready, remove chicken from oven and cover in foil..
- Remove veggies from oven (should be golden and caramelized) into large sauce pan..
- Add 1/4 cup wine (if desired) to stock and simmer a few minutes..
- Add the fennel and spring onion tops and 1 tbs olive oil..
- Simmer until tender and begins to thicken. Add 1 to 1/2 cup of homemade stock to roasted vegetables. Remove bones from meat..
- Layer the veggies and drizzle with some sauce on a platter..
- Remove foil and add chicken..
- Serve additional veggies in broth in separate serving dish. *Adapted Andrea Reusing Roast Chicken with Fennel.
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