FIREMAN BOB'S DUTCH OVEN CHICKEN AND FENNEL MY WAY

Fireman Bob's Dutch Oven Chicken and Fennel my way image

Provided by Bob Cooney @firemanbob65

Categories Chicken

Number Of Ingredients 13

3 to 4 pound(s) roasting chicken - whole
1 large yellow onion - cut in quarters
1/2 cup(s) extra virgin olive oil - divided
2 large fennel bulbs - sliced into 8 pieces
- fennel fronds - chopped
3 clove(s) garlic - chopped
1/4 teaspoon(s) fresh grated nutmeg
6 slice(s) thick bacon
1 teaspoon(s) course sea salt or to taste
1 teaspoon(s) fresh cracked black pepper
1 teaspoon(s) red pepper flakes - crushed
1 cup(s) chicken broth
4 - beef bouillon, cubes

Steps:

Pre heat oven to 350 degrees Coat the chicken with the salt and pepper. Place the onions inside the chicken. Place 4 slices of the fennel under the skin.
Rub about 3 tablespoons of the oil all over the whole chicken. Place the chicken in a large Dutch Oven. Place the garlic, fronds, and nutmeg in a mixing bowl and combine.
Spread the fennel mixture all over the chicken, pressing the mixture into the oil. Cover the chicken with the bacon covering everything. Place the remaining fennel slices around the chicken. Add 2 tablespoons of the oil over the bacon.
Carefully pour the chicken broth and add the bouillon into the dutch oven and cover. Cook for 1 hour and 30 minutes or until chicken juices run clear. ENJOY !!!