Fireman Bob's Dutch Oven Chicken and Fennel my way

Bob Cooney


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



☆☆☆☆☆ 0 votes

4 to 6
20 Min
1 Hr 30 Min
Slow Cooker Crock Pot


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  • 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

How to Make Fireman Bob's Dutch Oven Chicken and Fennel my way


  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 !!!

Printable Recipe Card

About Fireman Bob's Dutch Oven Chicken and Fennel my way

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

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