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Roast chicken with fennel
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poulet-roti-fenouil-4893.jpg
PT25M
PT1H30M
PT1H55M
Preheat the oven to 375°F (190°C).Stuff the chicken with the red onion, 2 garlic cloves, fennel fronds and fresh rosemary. Truss the chicken with trussing string or twine.Prepare a marinade with the olive oil, salt, pepper, paprika, chopped garlic clove and baste the chicken generously. Cook in the oven for about 30 minutes.Remove from the oven and cover the chicken with the pancetta slices. Arrange the quartered fennel bulbs around the chicken, pour in the white wine and veal stock. Return to the oven for another 40 - 60 minutes, and baste from time to time with the cooking juices.Cut the chicken into quarters and serve with a pancetta slice, some fennel and cooking juices.The chicken is cooked when the cooking juices run clear from a thigh pricked with a fork, or when the internal temperature is 180°F (82°C).
4
Metro
3
2
4
2
1 1/2 kg fresh chicken
1 small red onion, cut into quarters
2 garlic cloves, crushed
some fronds fennel
3/4 tsp. (3 mL) fresh rosemary
2 Tbsp. (30 mL) olive oil
to taste Salt, freshly ground pepper, paprika
1 garlic clove, cloved
4 pancetta about 1/4 in. (1/2 cm) thick
2 fennel bulbs, cut into quarters
6 Tbsp. (100 mL) dry white wine
1/2 cup (125 mL) thick brown veal stock or demi-glace
Roast chicken with fennel
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:25
Preparation
1:30
COOKING
1:55
TOTAL TIME
Ingredients
-
1 1/2 kg
fresh chicken
-
1
small red onion, cut into quarters
-
2
garlic cloves, crushed
-
some fronds fennel
-
3/4 tsp.
(3 mL)fresh rosemary
-
2 Tbsp.
(30 mL)olive oil
-
to taste Salt, freshly ground pepper, paprika
-
1
garlic clove, cloved
-
4
pancetta about 1/4 in. (1/2 cm) thick
-
2
fennel bulbs, cut into quarters
-
6 Tbsp.
(100 mL)dry white wine
-
1/2 cup
(125 mL)thick brown veal stock or demi-glace
Preparation
Preheat the oven to 375°F (190°C).
Stuff the chicken with the red onion, 2 garlic cloves, fennel fronds and fresh rosemary. Truss the chicken with trussing string or twine.
Prepare a marinade with the olive oil, salt, pepper, paprika, chopped garlic clove and baste the chicken generously. Cook in the oven for about 30 minutes.
Remove from the oven and cover the chicken with the pancetta slices. Arrange the quartered fennel bulbs around the chicken, pour in the white wine and veal stock. Return to the oven for another 40 - 60 minutes, and baste from time to time with the cooking juices.
Cut the chicken into quarters and serve with a pancetta slice, some fennel and cooking juices.
The chicken is cooked when the cooking juices run clear from a thigh pricked with a fork, or when the internal temperature is 180°F (82°C).
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
