Citrus fennel stuffed roast chicken with lemon thyme recipe

Ingredients

• 1 garlic bulb, separated into cloves
• 100 grams butter, at room temperature
• 1/4 cup lemon thyme
• 2 kilograms whole chicken
• 2 tablespoons olive oil
• 2 carrots, coarsely chopped
• 4 celery stalks, coarsely chopped
• 1 brown onion, coarsely chopped
• 1 fennel bulb, coarsely chopped
• 2 tablespoons plain flour
• 1 cup (250 millilitres) chicken stock
• 2 tablespoons apple cider vinegar
• Citrus fennel stuffing
• 1 teaspoon olive oil
• 1 brown onion, finely chopped
• 1 fennel bulb, finely chopped, plus 2 tbsp fennel fronds, finely chopped
• 1/2 cup (35 grams) fresh sourdough breadcrumbs
• 1 lemon, zested
• juice of 1/2 lemon
• 2 tablespoons lemon thyme leaves, finely chopped
• 1 teaspoon fennel seeds