Is fennel good in chicken stock?

But truthfully, there are no rules when it comes to what one can add to a pot of chicken bones. Add roasted garlic if you want it sweeter and caramelized, add ginger if you want a little bite, or fennel for a hint of anise .

How much water for chicken broth?

A good rule of thumb is that for each pound to pound-and-a-half of chicken, you'll need one quart of water , or enough to just barely cover everything. Any more than that and you'll have a watery chicken stock or need to simmer it for much longer to get it flavorful enough.

How to make gelatinous chicken stock?

If you can pack in even more chicken and aromatics , your stock will only get richer and more gelatinous. As for time, if you don't cook a stock long enough, you risk not extracting sufficient flavor or gelatin. Cook it too long, though, and you get into a case of seriously diminishing returns.

Is fennel good for the liver?

Potential Uses of fennel seeds for liver Fennel seed oil could avoid liver damage and act as a hepatoprotective (liver protective) in an animal study. Oral intake of fennel seed oil could also decrease the levels of enzymes associated with liver damage. Thus, saunf is indeed good for the liver .

What part of fennel do you use for stock?

Save the fennel stalks and fronds for something else — the leafy fronds can be eaten raw and the stems are great for soup stock. Trim a little bit off the bottom of the fennel bulb to make the bottom stable (and cut away any tough root bits).

Chicken with Creamy Fennel Broth | Tried and True Recipes (2024)

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by Kylie PerrottiPosted on August 26, 2021December 28, 2021

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This chicken with creamy fennel broth is so delicious, spicy, and rich. We topped it with a fennel gremolata so no part of the fennel goes to waste!

Chicken with Creamy Fennel Broth | Tried and True Recipes (2)

The basis of this chicken with creamy fennel broth is chicken with crispy skin, a creamy, spicy fennel broth, and a fennel gremolata.

The best part of this recipe is that you can prepare everything as the chicken finishes baking in the oven. The spicy, creamy broth is only a few ingredients, consisting of:

A little leftover chicken fat
A diced onion
Sliced fennel bulb and stalks
Pasta cooking water
Cream
Salt, pepper, and a healthy sprinkle of crushed red pepper

Fennel is an amazingly versatile ingredient, but it’s easy to only want to use the bulb and nothing else. You can absolutely thinly slice the stalks and use the fronds as garnish.

How to make this recipe:

In this chicken with fennel broth recipe, we use the reserved fronds to create a simple gremolata with toasted pine nuts, lemon juice, and salt. I added a sprinkle of fennel pollen to intensify the fennel flavor, but you can omit the pollen if you don’t have it.

To plate this dish, I divided cooked orzo between shallow bowls. It’s totally okay if the orzo isn’t piping hot when you plate it. I spooned the hot broth over top. You only need a few spoonfuls of the creamy fennel broth. From there, I placed a cooked chicken thigh on top and piled the fennel gremolata on top.

If you made this chicken with creamy fennel broth recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

Want more fennel recipes? Check my archives!

Equipment

Sheet pan
Large skillet
Large pot

Ingredients

4 chicken thighs skin-on, bone-in
2 teaspoons neutral cooking oil for frying
8 ounces orzo
2 cups reserved pasta cooking water
1 fennel bulb with stalks and fronds
1 yellow onion peeled and diced
½ cup heavy cream
Salt, pepper, and crushed red pepper to taste

Fennel Gremolata:

½ cup fennel fronds
1 lemon juiced
3 ounces pine nuts
1 teaspoon fennel pollen optional
Salt and pepper to taste

Instructions

Fry the Chicken:

Preheat oven to 425ºF. Heat the neutral cooking oil in a skillet over medium-high heat. Once hot, pat the chicken dry and season all over with salt and pepper. Place into the skillet and cook in batches, skin-side down, until the skin is crispy and golden (about 5 minutes).
As the chicken finishes cooking, transfer it to a sheet pan, skin-side up. Drain off all but 2 tablespoons of chicken fat and set the skillet aside.
Place a small piece of aluminum foil in the corner of the sheet pan and add the pine nuts in an even layer.
Transfer the sheet pan to the oven. After 5-7 minutes, remove the pine nuts and set aside.
Continue baking the chicken for another 30 minutes or until an instant-read thermometer reaches 165ºF. Turn off the oven and leave the chicken in the warm oven until you are ready to plate the dish.

Cook the Orzo:

Bring a large pot of salted water to a boil. Add the orzo and cook until just al dente. Scoop out 2 cups of pasta cooking water and set aside. Drain and rinse the orzo.

Prepare the Fennel:

Remove 1/2 cup of fennel fronds from the stalks. Pick off the remaining fronds and reserve for another use. Thinly slice the fennel stalks into rounds. Remove the core from the bulb and slice the bulb into strips. Set aside.

Prepare the Creamy Fennel Broth:

Heat the skillet used to fry the chicken over medium heat. Once hot, add the fennel and onion and cook, stirring occasionally, for 8-10 minutes until softened and golden brown.
Add the reserved pasta cooking water and bring to a boil. Season liberally with salt, pepper, and crushed red pepper. Cook for 5 more minutes until reduced slightly. Slowly whisk in the heavy cream and reduce heat to low. Cook for an additional 5-6 minutes until thickened. Turn off the heat.

Prepare the Fennel Gremolata:

Roughly chop the fennel fronds and toss them in a bowl with the toasted pine nuts. Add the lemon juice, salt, pepper, and fennel pollen (if using) and toss to combine. Set aside.

To Serve:

Divide the orzo between shallow bowls and ladle the broth on top. Place a chicken thigh on top and garnish with the fennel gremolata. Enjoy!

Nutrition

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