instructions Add onion, shallots, garlic and fennel seeds. Continue to saute until onions and shallots are softened, about 5 minutes. Set aside to cool.
ingredients 2 teaspoons Fresh Thyme (pulled) 1 teaspoon Fresh Rosemary (chopped) Salt and Pepper to taste 4 Boneless Chicken Quarters (leg and thigh attached and pounded slightly to even thickness) 2 tablespoons Chicken Broth 1 cup Bread (1/4 inch cubes)
instructions In a large bowl, toss together cooled onion mixture with bread, chicken broth, thyme, rosemary, salt and pepper until incorporated. Refrigerate until cooled completely.
ingredients Salt and pepper
instructions Lay chicken flat on cutting board. Season with Salt and pepper. Begin stuffing chicken with 1/4 cup stuffing mixture per piece. Roll chicken to enclose stuffing and tie with butcher's twine securely. You may need 3-4 pieces of twine per chicken quarter. Repeat process until all chicken is stuffed and tied.
ingredients Salt and pepper Olive Oil
instructions Season outside of chicken with salt and pepper and drizzle with olive oil to coat lightly.
instructions Place chicken on prepared baking sheet seam side up and place in preheated oven. Cook for 20 mins or until chicken reaches an internal temperature of 165 degrees.
instructions Remove from oven and allow to rest for minutes before serving with Celery and Fennel Salad.
ingredients 2 cups Celery Leaves (torn) 1 Fennel Bulb (quartered and sliced thin) 1 Chili (minced) 3 tablespoons Red Wine Vinegar 2 tablespoons Extra-Virgin Olive Oil Salt and Pepper to taste
instructionsFor the Celery and Fennel Salad: Toss ingredients in a medium bowl until evenly dressed.