Roast chicken with fennel seed (Pollo affinocchiato) from Tuscany: The Beautiful Cookbook: Authentic Recipes from the Provinces of Tuscany by Lorenza De'Medici

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Notes about this recipe

  • twoyolks on January 07, 2018

    I found this to simply be okay. I didn't really care for the flavor that the fennel seeds added and the texture was down right off putting.

  • Breadcrumbs on January 27, 2014

    p. 144 – Simply the best roast chicken I’ve ever made! I started it in a 375? oven for 30 mins then finished it at 350?. I placed a lemon (cut up) inside the cavity of the bird and seasoned the exterior in addition to using the fennel garlic paste under the skin as the recipe suggests. The meat was incredibly juicy and tender. There were enough pan juices to make a nice sauce for the dish as well. I served this with roast garlic mashed potatoes. Fabulous!

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