1 free-range chicken Salt and pepper 2 bouquets garni; bay leaf, parsley, theme, celery leaves, savory, rosemary; tied together with kitchen string 1/4 cup olive oil 40 cloves of garlic, unpeeled 1 Tablespoon anise seed 2 pounds fennel bulbs, quartered lengthwise Juice of 1 lemon Gf flour 1 egg Gf breadcrumbs Vegetable oil for frying
Directions
Preheat oven to 350 degrees F.
Season chicken inside and out with salt and pepper. Place one bouquet garni inside chicken cavity and truss chicken.
Place chicken in a casserole dish. Combine oil, garlic cloves, in skins, anise seed, salt and pepper and remaining bouquet garni. Pour mixture on top of chicken.
Cover casserole and bake in oven for 1 hour and 15 minutes.
One half hour before chicken is done, cook fennel in boiling, salted water for 20 minutes or until barely tender. Refresh under cold running water, drain. Sprinkle with lemon juice, salt and pepper.
Dredge fennel in flour, egg and bread-crumbs. Fry in hot oil until golden brown on both sides. Drain on paper towels and keep warm.
Serve chicken with fried fennel, garlic, juices from casserole, and french bread.
Tips
Save the left-over garlic cloves and the sauce. They will add a wonderful layer of rich flavor to our ’French Onion and Garlic Soup’.
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