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Chicken pot-roasted with fennel and ham from Spices, Salts and Aromatics in the English Kitchen by Elizabeth David

  • bay leaves
  • whole chicken
  • fennel
  • black peppercorns
  • ham

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Notes about this recipe

  • KissTheCook on August 17, 2015

    P. 192. Take care not to overcook as I did with 4# chicken. Agree w/Chriscooks note about needing a more prominent-tasting ham and fresh fennel being better than dried. Did not use my Le Crueset pot (it's so dad-burned heavy...); perhaps this was reason enough for it being overdone.

  • chriscooks on August 01, 2011

    A similar recipe is in Italian Food. Better with fresh than dried fennel stalks. Try using unsmoked SE US country ham. Needs a proper braising pot. Takes about 2 h to cook though the recipe says a shorter time.

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