Roast Chicken Stuffed with Fennel and Garlic

Name: Roast Chicken Stuffed with Fennel and Garlic
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 kilograms whole chickens; 3 larges fresh fennel bulbs, trimmed, each cut into 8 wedges; 2 Tbsps fennel seeds, coarsely crushed in resealable plastic bag; 2 Tbsps chopped fresh marjoram; 2 Tbsps chopped fresh rosemary; 2 Tbsps chopped fresh tarragon; 2 Tbsps chopped fresh thyme; 10 garlic cloves, peeled; 1 teaspoons ground black pepper; 2 lemons, halved; 79 milliliters low-salt chicken broth; 2 Tbsps extra-virgin olive oil; 1 teaspoons salt; 237 milliliters Vernaccia di San Gimignano wine or other dry white wine

You can never have too many side dish recipes, so give Roast Chicken Stuffed with Fennel and Garlic a try. This gluten free, dairy free, and primal recipe serves 6. One serving contains 1127 calories, 88g of protein, and 74g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up marjoram, salt, lemons, and a few other things to make it today.

Instructions

Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes.

Ingredients you will need

Fennel

Water

Equipment you will use

Knife

Pot

Drain.

Transfer to bowl.

Equipment you will use

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.

Ingredients you will need

Fennel Seeds

Marjoram

Rosemary

Tarragon

Garlic

Pepper

Thyme

Salt

Cooking Oil

Preheat oven to 450°F.

Equipment you will use

Oven

Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl. Rinse chickens inside and out; pat dry. 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.

Ingredients you will need

Fennel Seeds

Chicken

Herbs

Juice

Lemon

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

Sprinkle chickens generously with salt and pepper. Loosely stuff chickens with some of fresh fennel mixture. Tie legs together.

Ingredients you will need

Salt And Pepper

Chicken

Fennel

Place chickens, breast side down, in large roasting pan. Arrange remaining fresh fennel mixture around chickens.

Ingredients you will need

Chicken

Fennel

Equipment you will use

Roasting Pan

Roast chickens 30 minutes, basting occasionally with pan juices.

Ingredients you will need

Chicken

Equipment you will use

Frying Pan

Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up. Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer.

Ingredients you will need

Chicken

Broth