Fireman Bob's Dutch Oven Chicken and Fennel my way
3 to 4 lbroasting chicken – whole
1 largeyellow onion – cut in quarters
1/2 cextra virgin olive oil - divided
2 largefennel bulbs – sliced into 8 pieces
·fennel fronds - chopped
3 clovegarlic - chopped
1/4 tspfresh grated nutmeg
6 slicethick bacon
1 tspcourse sea salt or to taste
1 tspfresh cracked black pepper
1 tspred pepper flakes – crushed
1 cchicken broth
4beef bouillon, cubes
How to Make Fireman Bob's Dutch Oven Chicken and Fennel my way
- 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.
- 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.
- 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.
- 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.