recipe: fennel salad, roasted chicken with fennel

heres a good video on how to prepare yourfennel bulb, in case you have never come across one before

now heres some more ideas of what to do with it!


Fennel and beet salad (mark Bittman)

  • about half a pound of raw beets
  • about half a pound of fennel
  • 2 large shallots
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/4 cup fresh parsley leaves

trim,, peel and shred the beets, either on a grater or in a food processor. if you have a food processor, you can do the same to the shallots, if not, you need to slice them thinly by hand. trim the fennel bulb, and slice that very thinly as well. mix it all together in a bowl, add the dressing. Do not add the herbs until ready to serve.



Roast chicken parts with fennel (mark bittman)

  • olive oil, as needed
  • about 1 1/2 pounds of vegetable – this can be 2-3 bulbs of fennel, or 1-2 bulbs of fennel with carrots, celery, or basically whatever vegetable you think would work. (the photo shows some tomatoes being used, for example)
  • salt and pepper
  • 1 whole chicken, 3-4 pounds, cut into 8 pieces

heat the oven to 450 degrees and drizzle the bottom of a shallow roasting pan with some olive oil and cover it with a layer of vegetables, allowing the pieces to overlap. use the whole sheet. drizzle some more oil on top, and sprinkle with salt and pepper. roast for about 10 minutes

top the vegetables with the chicken parts, all skin side up. sprinkle with salt and pepper. spoon some of the oil and juices from the bottom of the pan over the chicken. roast for about 15 minutes, then baste chicken ith drippings again and rotate the pan. if necessary, adjust oven temperature so chicken browns but not burns.

chicken will be done in about 30 minutes. serve each piece with a portion of the fennel and vegetables.




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