New York City Chefs Daily Recipe for 09/10/02 :  Roasted Chicken with Fennel
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Roasted Chicken with Fennel recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 09/10/02 :  Roasted Chicken with Fennel
"Roasted Chicken with Fennel"
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  Arqua Restaurant
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3 1/2 lb. Roasting chicken
Salt and freshly ground black pepper
1 onion, quartered
1/2 cup olive oil
2 medium fennel bulbs
Pinch of nutmeg, grated
1 clove of garlic, peeled
3 to 4 thin slices of Bacon or Pancetta
1/2 cup dry white wine

Preheat the oven to 350 degrees.  Rinse the chicken in cold water. Pat dry inside and out. Sprinkle the cavity with salt and pepper. Place the onion quarters in the cavity. Rub the chicken with about 3 tablespoons of the olive oil.  Place in a roasting pan.  Cut the green fronds from the tops of the fennel bulbs.  Chop the fronds with the garlic.  Place in a bowl and mix with the nutmeg. Season with salt and pepper.  Sprinkle the fennel mixture over the chicken pressing it onto the oiled skin.  Cover the breast with slices of Pancetta or bacon.  Sprinkle with 2 tablespoons of oil. Place in the oven and roast for 30 minutes.  Meanwhile, boil or steam the fennel bulbs until barely tender. Remove from the heat and cut into quarters or sixths, lengthwise.  After the chicken has been cooking for 30 minutes, remove the pan from the oven. Baste the chicken with any oils in the pan.  Arrange the fennel pieces around the chicken.  Sprinkle the fennel with the remaining oil. Pour about half the wine over the chicken.  Return the pan to the oven.  After 30 minutes more, baste the chicken again. Pour on the remaining wine. Cook for 15 to 20 minutes more.  Test with fork for doneness.  Transfer the chicken to a platter and place fennel on the sides.  Serves 4 to 5.
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