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Epicurious

Roast Chicken with Fennel and Spring Onions

Cooking and cleaning pigs’ heads all day gave me a powerful hunger for chicken. This is an especially aromatic roasted chicken with an all-in-one sauce and side dish.

Cooks' Note

It’s simple to make a light chicken broth by simmering the neck and wing tips in cold water with some aromatics like a slice or two of carrot and onion, a garlic clove, and a few peppercorns for about 45 minutes, about the time the chicken is in the oven.

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