Whole chicken with fennel and kipflers
9
Points®
Total time: 3 hr 25 min • Prep: 15 min • Cook: 3 hr 10 min • Serves: 4 • Difficulty: Easy
Re-vamp the classic roast chicken by cooking in a slow cooker with fennel, lemon, garlic and rosemary. Those incredible aromas that are just made for roast chicken will make this meal a favourite and a new way to prepare a Sunday roast.
Ingredients
Whole chicken
630 g, (Buy 1.4kg)
Garlic
4 clove(s), unpeeled
Lemon(s)
1 medium, coarsely chopped
Fresh rosemary
4 tbs, (4 sprigs)
Fennel
3 baby, quartered, frinds reserved
Potato(es)
500 g, Kipfler, halved lengthways
Dry-style white wine
125 ml, (1/2 cup)
Chicken stock
1 cup(s), (125ml)
Oil spray
2 x 3 second spray(s)
Instructions
1
Discard chicken neck. Using the flat side of a large knife, press down on garlic to lightly crush. Place half each of the garlic, lemon and rosemary in chicken cavity. Tie chicken legs together with kitchen string.
2
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate.
3
Lightly spray same pan with oil and heat over high heat. Cook fennel and potatoes, tossing, for 5 minutes or until lightly browned. Transfer mixture to a 4.5 litre (18-cup) slow cooker.
4
Add wine to pan and bring to the boil. Add stock and bring to the boil. Pour into slow cooker. Add remaining lemon, garlic and rosemary. Place chicken on vegetables. Cook, covered, on low for 6 hours (or high for 3 hours). Serve.
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