Crock-O-Fennel-Cock-A-Doo!
Submitted by Mackie
Slow cooker whole chicken infused with fresh fennel, leeks, and carrots. A two-stage braise builds deep, herby flavor with fall-off-the-bone results.
YIELD
2 servingsPREP
30 minCOOK
7 hrsREADY
7 hrsHere’s a slow cooker chicken that actually earns its place at the table. A whole bird simmers with a fennel bulb tucked right inside the cavity, filling the pot with that sweet, anise-scented steam.
Leeks and carrots round out the aromatics while the crockpot does all the heavy lifting.
The real trick? A two-stage cook. First you braise the chicken on high, then cool it down to skim the fat and pull the meat from the bones. Back in the pot on low for another four hours and you’ve got tender, clean-tasting chicken in a broth that’s pure gold.
Serves 2 to 4, and the leftover broth is begging to become tomorrow’s soup.
Chef Tips
- Stuff the fennel bulb inside the chicken cavity for maximum flavor infusion
- Don’t skip the cooling and fat-skimming step. It’s what makes the broth clean and silky instead of greasy
- Save the fennel fronds to scatter over the finished dish for a fresh, bright finish
- Use chicken broth instead of water for an even richer result
Ingredients
Directions
Defrost chicken if needed.
Remove giblits for another dish.
Remove as much skin as you easily can from the chicken.
Toss in crockpot.
Wash fennel and chop the leaves as needed.
Put fennel bulb inside cavity of chicken and place ¼ cup ‘leaves’ about the chicken.
Chop leeks and carrots and place about chicken.
Fill crockpot to cover chicken, with water (or chicken broth).
Cook on high for 3 hours, then cool in fridge.
Once cool, skim off all fat and remove chicken from bones.
Chop fennel bulb and put as much back in the pot as you desire.
Put meat back in crockpot and cook on low for 4 hours.
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