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Home > Meat Dishes > Chicken
Fennel Pollen Roasted Chicken
Ingredients:
Set oven rack in upper third of oven then preheat to 400°.
Mix together fennel pollen and extra virgin olive oil in a small bowl. Set aside. Rinse chicken and pat dry. Using a sharp knife or kitchen shears, remove chicken's back by cutting along both sides of the backbone. [Discard backbone or save for making stock].
Position butterflied chicken skin side up and use your fingers to gently pry skin away from as much of the breast and legs as you can without tearing it. Rub pollen mixture under skin, then all over chicken. Season liberally with salt. Set chicken skin side up on a rack set in a shallow roasting pan, and roast until skin is golden and thigh juices run clean, about 1 hour. Set chicken aside to rest for 10 minutes before carving.
Peggy Knickerbocker, Saveur Magazine
May/June 2000
Wild Fennel Pollen
Can be purchased online from FennelPollen.com.
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