Good Idea to Homemade Extraordinary Roast Chicken with Fennel
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To make an extraordinary Roast Chicken with Fennel, below are the ingridients needed:
- You need 1 each of whole organic chicken approximately 4lbs.
- Provide 3 tbsp of extra virgin olive oil.
- Provide 1 each of lemon.
- Provide 4 each of large spring onions.
- Use 2 each of fennel.
- Provide 6 clove of garlic.
- Prepare 1 each of carrot.
- Use 3 each of small onions.
- You need 1/4 cup of wine (optional).
- You need 4 cup of water (to make stock from wings and neck).
After preparing the components, now you are good to prepare your tasty Roast Chicken with Fennel by following the instructions on this section:
- Preheat oven to 425°F. Cut off the green tops and the bottoms of spring onion..
- Cut spring onions in pieces about 1/2 inch..
- Cut the green fronds off the fennel..
- Cut fennel in pieces about 1/2 inch..
- Peel garlic..
- Chop garlic..
- Place all in pan..
- Drizzle with olive oil and toss gently to combine..
- Sprinkle with salt and pepper if desired..
- CHICKEN: Place chicken in a bowl..
- Cut off neck..
- Cut off wings..
- Conserve for stock..
- Rub the outside with a coat olive oil..
- Take a lemon and pierce with a fork a few times..
- Place whole lemon in chicken cavity..
- Can tie legs together, if desire..
- Place chicken in pan with veggies. Roast 30 minutes..
- BROTH: Take the green tops from green onions and slice..
- Remove the soft part of the green fronds from fennel..
- Cut one carrot, 3 small onions, garlic for broth..
- Put chicken wings and neck in 4 cups water. Salt and pepper..
- Add carrot, onions, and garlic..
- Bring to boil, then reduce and simmer, while removing any excess fat with strainer..
- Reduce oven temp after the 30 minutes to 375°F. Stir veggies well and roast for another 20 minutes or more until internal temperature reaches 165°F..
- When ready, remove chicken from oven and cover in foil..
- Remove veggies from oven (should be golden and caramelized) into large sauce pan..
- Add 1/4 cup wine (if desired) to stock and simmer a few minutes..
- Add the fennel and spring onion tops and 1 tbs olive oil..
- Simmer until tender and begins to thicken. Add 1 to 1/2 cup of homemade stock to roasted vegetables. Remove bones from meat..
- Layer the veggies and drizzle with some sauce on a platter..
- Remove foil and add chicken..
- Serve additional veggies in broth in separate serving dish. *Adapted Andrea Reusing Roast Chicken with Fennel.
For more follow the hashtag #RachaelRayShow. Roasted Chicken with Fennel and Lemon. Free-range chickens are generally smaller and more tender, and they cook faster. Roasting is the easiest way to cook a chicken. Create a complete family-friendly meal by cooking vegetables like fennel alongside the bird.
Recipe : Roast Chicken with Fennel
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step by step to make Roast Chicken with Fennel
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