Ingredients
3
(3- to 3 1/2-lb) whole chickens 4 tsp salt 3/4 tsp black pepper 1/2 stick (1/4 cup) unsalted butter, softened
For dressing and sandwiches
1
tsp finely grated fresh lemon zest
1/4
cup fresh lemon juice
1
1/2 tsp fennel seeds, toasted and cooled, then lightly crushed
1
cup chopped fresh basil
3
cups chopped fennel bulb (sometimes called anise; from 2 to 3 medium bulbs, stalks discarded)
Special equipment: an instant-read thermometer
Directions
2.
Put oven rack in middle position and preheat oven to 425°F.
3.
Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour.
4.
Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl.
5.
Make dressing and assemble sandwiches:
6.
Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.
7.
Serve chicken salad in rolls.
9.
Chicken salad, without basil, can be made 1 day ahead and chilled, covered. Stir in basil before serving.
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