Roast Chicken Stuffed with Fennel and Garlic

Ingredients

• ¹/₃ cup low-salt chicken broth
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh tarragon
• ¾ teaspoon salt
• 2 tablespoons fresh marjoram
• ½ teaspoon ground black pepper
• 2 3-pound whole chickens
• + 7 more ingredients
• • 2 lemons
  • 1 cup Vernaccia di San Gimignano wine or other dry white wine
  • 3 large fresh fennel bulbs
  • 6 tablespoons extra-virgin olive oil
  • 10 garlic cloves
  • 2 tablespoons fennel seeds
  • 2 tablespoons fresh thyme

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

View full recipe at Epicurious