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Roast chicken with fennel 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
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

Roast chicken with fennel

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:25
Preparation
1:30
COOKING
1:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 kg
    fresh chicken
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  • 1
    small red onion, cut into quarters
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    $1.29 /lb or ea.

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  • 2
    garlic cloves, crushed
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  • some fronds fennel
  • 3/4 tsp.
    (3 mL)
    fresh rosemary
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  • 2 Tbsp.
    (30 mL)
    olive oil
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  • to taste Salt, freshly ground pepper, paprika
  • 1
    garlic clove, cloved
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  • 4
    pancetta about 1/4 in. (1/2 cm) thick
  • 2
    fennel bulbs, cut into quarters
  • 6 Tbsp.
    (100 mL)
    dry white wine
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  • 1/2 cup
    (125 mL)
    thick brown veal stock or demi-glace
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    250 - 900 ml, SELECTED VARIETIES


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Imprimer ma sélection

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

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Gluten-free recipes

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