Spatchcock With Fennel-Barley Broth Recipe
Australian Gourmet Traveller recipe for spatchcock with fennel-barley broth.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 4 spatchcock (500gm each)
- 2 litres (8 cups) chicken stock
- 2 tsp fennel seeds
- 200 gm (1 cup) pearl barley
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 fennel bulb, thinly sliced, fronds reserved
- To serve: grated parmesan
- To taste: small red chili, thinly sliced
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