Roast Chicken With Fennel Stuffing

• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 1 large fennel bulb, chopped (reserve 3 T chopped greens)
• 2 tablespoons Pernod
• 14 teaspoon salt
• 14 teaspoon fresh ground pepper
• 1 whole chicken

1. In a large frying pan, heat oil and 1 tablespoon butter over medium heat.
2. Add shallot; cook until softened, about 2 minutes.
3. Add garlic, fennel and fennel leaves.
4. Cover and cook over low for 20 minutes, until fennel is tender, but not brown.
5. Add Pernod, salt and pepper and mix well.
6. Preheat oven to 375.
7. Stuff chicken loosely with fennel mixture.
8. Tie legs together and place in a small roasting pan, breast side up.
9. Melt remaining butter and brush over chicken.
10. Bake 90 min, basting frequently with pan juices, until juices run clear when thigh is pierced.

olive oil, butter, shallot, garlic, fennel bulb, pernod, salt, ground pepper, chicken

Taken from www.food.com/recipe/roast-chicken-with-fennel-stuffing-452262 (may not work)