Roast Chicken with Fennel Stuffing
Looking to have a hearty and rustic meal at home? This roast chicken with fennel recipe has got you covered.
Roast Chicken with Fennel Stuffing Roast Chicken with Fennel Stuffing
Servings Prep Time Cook Time 8 people 20 minutes 3 hours
Servings Prep Time 8 people 20 minutes
Units: Metric US Imperial
Instructions In large skillet, melt half of the butter over medium heat. Fry fennel and onion, stirring often, until tender, 6 to 8 minutes. Transfer to large bowl. Add bread, broth, thyme, sage, 3/4 tsp of the salt and 1/2 tsp of the pepper. Toss to combine. Just before baking, loosely stuff chicken with 3 cups (750 mL) of the cooled stuffing. Place remaining stuffing in greased 4-cup (1-L) baking dish. Refrigerate until ready to bake. Place chicken breast-side up on a rack in a roasting pan. Melt remaining butter and brush over chicken. Sprinkle with remaining salt and pepper. Roast in 350°F (180°C) oven, uncovered, for around 2 3/4 to 3 1/4 hours, until thermometer registers 185°F (85°C) inserted into thickest part of chicken thigh, and 165°F (74°C) inserted into stuffing. Meanwhile, 40 minutes before the end of the cook time, cover and bake additional stuffing for 20 minutes. Uncover and bake 15 to 20 minutes longer, or until golden brown. Let chicken stand, loosely covered with aluminum foil, for 10 minutes before removing stuffing from cavity and carving.