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    You are in: Home / Recipes / Roast Chicken Stuffed With Fennel and Garlic Recipe
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    Roast Chicken Stuffed With Fennel and Garlic

    Roast Chicken Stuffed With Fennel and Garlic. Photo by threeovens

    1/1 Photo of Roast Chicken Stuffed With Fennel and Garlic

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    45 mins

    1 hrs 45 mins

    enigmused's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain.
    2. 2
      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.
    3. 3
      Preheat oven to 450°F Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl.
    4. 4
      Rinse chickens inside and out; pat dry.
    5. 5
      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.
    6. 6
      Stuff chickens with leftover lemon halves. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange fresh fennel mixture around chickens.
    7. 7
      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.
    8. 8
      Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl; skim off fat. Pour juices over chickens and serve.

    Ratings & Reviews:

    • on December 26, 2011

      45

      This is a smart way to roast a chicken so that the breast doesn't get overcooked and dry out before the legs are done. I roasted a 4 lb chicken and kept all the ingredient amounts the same and it came out great! The only thing I changed was that I used one fennel bulb and added potatoes, sweet potatoes, yuca, and onions to the pan to roast with the chicken.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2008

      I used this recipe for one 6lb chicken and had great results with the cooking method and timing. The chicken was moist and tender but had surprisingly little flavor from the herbs and fennel. I think the end result depends greatly on the strained pan juices poured over the meat just before serving. All I had left after cooking was grease. There were no juices to strain and I'm not sure why that happened. I'd love to give this one another try, maybe use more liquid and get a better result. It certainly has great promise; the fragrance was heavenly.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roast Chicken Stuffed With Fennel and Garlic

    Serving Size: 1 (518 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 853.3
     
    Calories from Fat 547
    64%
    Total Fat 60.8 g
    93%
    Saturated Fat 15.2 g
    76%
    Cholesterol 213.8 mg
    71%
    Sodium 567.2 mg
    23%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 5.7 g
    23%
    Sugars 0.8 g
    3%
    Protein 53.3 g
    106%

    The following items or measurements are not included:

    fresh marjoram

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