Roast Chicken Stuffed with Fennel and Garlic

Roast Chicken Stuffed with Fennel and Garlic
Photo by Mark Thomas

Ingredients

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

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

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