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1
Preheat oven to 425F.
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2
Cut off the green tops and the bottoms of spring onion.
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3
Cut spring onions in pieces about 1/2 inch.
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4
Cut the green fronds off the fennel.
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5
Cut fennel in pieces about 1/2 inch.
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6
Peel garlic.
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7
Chop garlic.
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8
Place all in pan.
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9
Drizzle with olive oil and toss gently to combine.
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10
Sprinkle with salt and pepper if desired.
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11
CHICKEN: Place chicken in a bowl.
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12
Cut off neck.
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13
Cut off wings.
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14
Conserve for stock.
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15
Rub the outside with a coat olive oil.
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16
Take a lemon and pierce with a fork a few times.
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17
Place whole lemon in chicken cavity.
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18
Can tie legs together, if desire.
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19
Place chicken in pan with veggies.
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20
Roast 30 minutes.
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21
BROTH: Take the green tops from green onions and slice.
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22
Remove the soft part of the green fronds from fennel.
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23
Cut one carrot, 3 small onions, garlic for broth.
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24
Put chicken wings and neck in 4 cups water.
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25
Salt and pepper.
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26
Add carrot, onions, and garlic.
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27
Bring to boil, then reduce and simmer, while removing any excess fat with strainer.
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28
Reduce oven temp after the 30 minutes to 375F.
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29
Stir veggies well and roast for another 20 minutes or more until internal temperature reaches 165F.
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30
When ready, remove chicken from oven and cover in foil.
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31
Remove veggies from oven (should be golden and caramelized) into large sauce pan.
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32
Add 1/4 cup wine (if desired) to stock and simmer a few minutes.
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33
Add the fennel and spring onion tops and 1 tbs olive oil.
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34
Simmer until tender and begins to thicken.
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35
Add 1 to 1/2 cup of homemade stock to roasted vegetables.
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36
Remove bones from meat.
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37
Layer the veggies and drizzle with some sauce on a platter.
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38
Remove foil and add chicken.
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39
Serve additional veggies in broth in separate serving dish.
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40
*Adapted Andrea Reusing Roast Chicken with Fennel
