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Roast Chicken with Fennel
Roast Chicken with Fennel

Before you jump to Roast Chicken with Fennel recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Save Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone’s active contribution. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. Keep reading for some ways to go green and save energy, generally in the kitchen.

Changing light bulbs is actually as good a place to begin with as any. Complete this for the whole house, not just the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you should use them rather than incandescent lights. They cost a little bit more initially, but they last ten times longer, and use much less electricity. One of the pluses is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will certainly end up at a landfill site. It goes further than merely replacing the lights, though; turning off lights that aren’t needed is actually another good thing to do. In the kitchen is where you’ll regularly discover members of a family, and often the lights are not turned off until the last person goes to bed. Of course this also happens in different rooms, not just the kitchen. Do an exercise if you like; take a look at the quantity of electricity you can save by turning the lights off when you don’t need them.

From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Environmentally friendly living just isn’t that hard. It’s about being sensible, usually.

We hope you got benefit from reading it, now let’s go back to roast chicken with fennel recipe. You can have roast chicken with fennel using 10 ingredients and 33 steps. Here is how you do that.

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

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