Recipe

Roast Chicken Stuffed With Fennel And Garlic Recipe

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Ingredients

Directions

Step #1 Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 mins.
Step #2 Drain.
Step #3 Transfer to bowl.
Step #4 Mix in 2 tbsps oil; garlic; 1 tbsp each fennel seeds, tarragon, rosemary, thyme, & marjoram; then 3/4 tsp salt & 1/2 tsp pepper.
Step #5 Preheat oven to 450°F Mix remaining 1 tbsp each fennel seeds & herbs in small bowl.
Step #6 Rinse chickens inside & out; pat dry.
Step #7 Rub chickens inside & out with lemon halves, squeezing some of juice into cavities.
Step #8 Rub outside of chickens with 1/4 c oil, then fennel seed mixture.
Step #9 Sprinkle top chickens generously with salt & pepper.
Step #10 Stuff chickens with leftover lemon halves.
Step #11 Tie legs together.
Step #12 Place chickens, breast side down, in large roasting pan.
Step #13 Arrange fresh fennel mixture around chickens.
Step #14 Roast chickens 30 mins, basting every once in awhile with pan juices.
Step #15 Combine wine & broth & pour over chickens.
Step #16 Roast 15 mins.
Step #17 Turn chickens breast side up.
Step #18 Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 mins longer.
Step #19 Transfer chickens & fennel mixture to platter.
Step #20 Pour pan juices into bowl; skim off fat.
Step #21 Pour juices over chickens & serve.
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