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1
Lay out the chicken, spreading out the parts as much as possible.
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2
Cover generously with 3 tablespoons of the fennel spice, rubbing it into the skin.
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3
Place a large pot over medium-high heat.
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4
When the pan is hot, add 6 tablespoons of the oil and heat to almost smoking.
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5
Add the chicken and brown on all sides, about 5 to 6 minutes per side.
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6
Add the celery, carrot, onion and bay leaves and saute for a few minutes.
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7
Add 4 cups of water to the pot, or enough to cover the chicken.
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8
Bring to a gentle simmer and cook just until the chicken is almost fully cooked, about 40 minutes.
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9
Turn off the heat and cover and let cool.
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10
When pan has cooled, place in the fridge overnight.
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11
Lift out the cooled chicken and strain the stock, discarding the solids.
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12
Refrigerate or freeze the chicken stock for another use.
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13
Remove the skin and bones from the chicken.
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14
Shred the meat by hand into rough bite-size pieces.
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15
In a large bowl, combine the shredded chicken, celery heart, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 1/2 teaspoons Fennel Spice Rub, and salt and pepper, to taste.
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16
Add more oil, lemon juice, or Fennel Spice Rub, if desired.
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17
Add the basil and serve.
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18
1 cup fennel seeds
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19
3 tablespoons coriander seeds
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20
2 tablespoons white peppercorns
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21
3 tablespoons kosher salt
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22
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
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23
Watch carefully, tossing frequently so the seeds toast evenly.
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24
When light brown and fragrant, pour the seeds onto a plate to cool.
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25
They must be cool before grinding, or they will gum up the blades.
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26
Pour the seeds into a blender and add the salt.
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27
Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
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28
Store in a tightly sealed glass jar in a cool, dry place, or freeze.
