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Roasted Fennel and Garlic Chicken
2 3-pound whole chickens 2 lemons, halved 3 large fennel bulbs, trimmed and cut into wedges 1/4 cup + 2 tablespoons olive oil 10 garlic cloves, peeled 1/4 teaspoon Cracked Black Pepper 3/4 teaspoon Sea Salt 2 tablespoons Fennel Seed, crushed 2 teaspoons Dried Marjoram Leaf 2 teaspoon Dried Tarragon Leaf 2 teaspoons Dried Rosemary Leaf 2 teaspoons Dried Thyme Leaf 1 cup dry white wine 1/3 cup low sodium chicken broth Directions: 1. Preheat oven to 450°. 2. Cook fennel in large pot of boiling water until tender, about 8 minutes. Drain. 3. Mix together 2 tablespoons of oil, garlic, 1 teaspoon of each of the following: fennel seeds, marjoram, tarragon, rosemary and thyme. Add 3/4 teaspoon salt and 1/2 teaspoon pepper. Add mixture to cooked fennel and stir. 4. Mix remaining 1 teaspoon of fennel and other herbs in a small bowl. 5. Rinse chickens inside and out and pat dry. 6. Rub chickens inside and out with lemons, squeezing some juice into the cavity. 7. Rub outside of chicken with 1/4 cup of oil and fennel seed mixture. 8. Sprinkle salt and pepper over chickens. 9. Stuff chickens with one half of the fresh fennel/herb mixture and tie legs together. 10. Place chickens breast side down in a large roasting pan and arrange remaining fennel/herb mixture around chickens. 11. Roast chicken 30 minutes, basting occasionally with juices. 12. Combine wine and broth and pour over chickens. Roast for 15 minutes. Turn chickens breast side up and roast until juices run clear when pierced, about 40 minutes longer. 13. Transfer chicken and fennel to platter. Pour pan juices into a bowl and skim off fat. Pour juices over chicken and serve. Serves: 6-8 |
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