Ingredients Jump to Instructions ↓

  1. Chicken with Fennel

  2. Yield: 8 Servings

  3. 3 lb whole chicken

  4. 1 fennel bulb

  5. 1/4 cup fennel tops

  6. 1/2 c carrots, rough chop

  7. 1 leek, leaves and bulb, choped

  8. water to cover

  9. Remove as much skin as you easily can from the chicken. put in

  10. crockpot. Wash fennel and chop the leaves as needed. Put fennel

  11. bulb inside cavity of chicken and place 1/4 cup leaves about the

  12. chicken. Chop leeks and carrots and place about chicken. Fill

  13. crockpot to cover chicken, with water (or chicken broth). Cook on

  14. high for 3 hours, then cool in fridge. Once cool, skim off all

  15. fat and remove chicken from bones. Chop fennel bulb and put as

  16. much back in the pot as you desire. Put meat back in crockpot and cook on low for 4 hours.

  17. Variation: Squash and Pumpkin make a good addition.


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