Whole chicken with fennel and kipflers
630 g, (Buy 1.4kg)
4 clove(s), unpeeled
1 medium, coarsely chopped
4 tbs, (4 sprigs)
3 baby, quartered, frinds reserved
500 g, Kipfler, halved lengthways
Wine, white, dry-style
125 ml, (1/2 cup)
1 cup(s), (125ml)
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.