Ultimate Roast Chicken & Leek-and-Fennel Sauce recipe
Savour the flavours of a perfectly roasted free-range chicken accompanied by a rich creamy sauce made with leeks, fennel, and fresh herbs. A delightful meal.
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Cooking tools:
- Roasting pan
- Oven
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Mixing bowl
- Serving platter
Ingredients
- 1 whole free-range chicken
- Sea salt
- freshly ground black pepper
- ⅓ cup extra virgin olive oil, plus extra for dressing the beans
- 200 g leeks, washed and sliced
- 100 g baby fennel bulbs, washed and shalved lengthways
- 2 T chicken stock powder
- 1 ½ cups cream
- 1 thyme, sprig
- 150 g fennel fronds, chopped
- 150 g French beans, trimmed
- ¼ cup Italian parsley, chopped, to garnish
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