Roast Chicken with Fennel and Spring Onions

Name: Roast Chicken with Fennel and Spring Onions
Yield: serves 4
Ingredients: 1 (3 1/2- to 4-pound) chicken; 4 tablespoons (1/2 stick) unsalted butter, at room temperature; Kosher salt and freshly ground black pepper; 2 teaspoons expeller-pressed vegetable oil; 2 fennel bulbs, preferably with green fronds; 8 bulbing spring onions with green tops; 6 garlic cloves, smashed and peeled; 1/2 cup dry white wine; 1/2 cup chicken stock, preferably homemade (page 177; or see Note)

December 9, 2011

Cooking and cleaning pigs’ heads all day gave me a powerful hunger for chicken. This is an especially aromatic roasted chicken with an all-in-one sauce and side dish.

Cooks' Note

It’s simple to make a light chicken broth by simmering the neck and wing tips in cold water with some aromatics like a slice or two of carrot and onion, a garlic clove, and a few peppercorns for about 45 minutes, about the time the chicken is in the oven.

Recipe notes

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