Ingredients
3
large fresh fennel bulbs, trimmed, each cut into wedges
2 tbsp plus 1/4 cup extra-virgin olive oil
10 peeled garlic cloves
2 tbsp fennel seeds, crushed
A resealable plastic bag
2 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh marjoram
3/4 tsp salt
1/2 tsp ground black pepper
2 3-pound whole chickens
2 lemons, halved
1 cup dry white wine
1/3 cup low-salt chicken broth
Bowl
Directions
1.
Cook fennel in large pot of boiling salted water for 8 minutes.
Drain.
Transfer to a bowl.
Mix in 2 tablespoons oil, garlic, 1 tablespoon each fennel seeds, thyme, rosemary, and marjoram; then 3/4 teaspoon salt and 1/2 teaspoon pepper.
Preheat the oven to 450°F.
Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl. Rinse chickens inside and out.
Dry with paper towels
Rub chickens with lemons and squeeze some of juice into cavities.
Rub outside of chickens with 1/4 cup oil and fennel seed mixture. Sprinkle chickens with salt and pepper.
Loosely stuff chickens with some of fresh fennel mixture.
Handcuff the chickens.
Place the chickens, breast side down, in large roasting pan.
Arrange remaining fresh fennel mixture around chickens.
Roast the chickens for 30 minutes.
Combine wine and broth and pour over chickens.
Roast for an additional 15 minutes.
Turn chickens breast side up.
Roast the chickens for another 40 minutes longer.
Transfer the chickens and fennel mixture to platter.
Pour pan juices into bowl; skim off fat.
Pour juices over chickens and serve.
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