Fireman Bob's Dutch Oven Chicken and Fennel my way

Bob Cooney

By
@firemanbob59

I LOVE Fennel.... Hope You enjoy this one as much as I do...

:)


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Rating:

Comments:

Serves:

4 to 6

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Slow Cooker Crock Pot

Ingredients

3 to 4 lb
roasting chicken – whole
1 large
yellow onion – cut in quarters
1/2 c
extra virgin olive oil - divided
2 large
fennel bulbs – sliced into 8 pieces
fennel fronds - chopped
3 clove
garlic - chopped
1/4 tsp
fresh grated nutmeg
6 slice
thick bacon
1 tsp
course sea salt or to taste
1 tsp
fresh cracked black pepper
1 tsp
red pepper flakes – crushed
1 c
chicken broth
4
beef bouillon, cubes

Directions Step-By-Step

1
Pre heat oven to 350 degrees

Coat the chicken with the salt and pepper.

Place the onions inside the chicken.

Place 4 slices of the fennel under the skin.
2
Rub about 3 tablespoons of the oil all over the whole chicken.

Place the chicken in a large Dutch Oven.

Place the garlic, fronds, and nutmeg in a mixing bowl and combine.
3
Spread the fennel mixture all over the chicken, pressing the mixture into the oil.

Cover the chicken with the bacon covering everything.

Place the remaining fennel slices around the chicken.

Add 2 tablespoons of the oil over the bacon.
4
Carefully pour the chicken broth and add the bouillon into the dutch oven and cover.

Cook for 1 hour and 30 minutes or until chicken juices run clear.

ENJOY !!!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American