Whole Roasted Fennel Spiced Chicken
Recipe courtesy of Executive Chef Nick Ritchie, Signature Kitchen Suite
Ingredients
1 whole chicken, approximately 5-6 pounds
1 ½ tablespoons extra virgin olive oil
2 tablespoons Fennel Spice Mix (recipe follows)
1 tablespoon kosher salt
1 teaspoon ground black pepper
Method
Transitional Wall Oven- Camera/Auto Cook
- Prepare using the camera recognition feature. Select the Whole Chicken from Auto Cook, insert the temperature probe into the thickest part of the chicken and follow instructions on the ovens interface.
- Auto Cook will stop the cooking process when the probe reaches 165 degrees internally. Approximately 55 minutes.
- Remove from oven, allow to rest for 5-10 minutes, remove the probe. Carve and serve immediately.
Method
- Pre heat oven to Convection Roast 400 degrees. ***Alternately can be cooked using the camera recognition feature (see below)
- Rub the chicken all over with the olive oil, salt, spice mix and ground black pepper. Fold the wing tips under the back of the chicken on a broiler pan or roasting tray. Place it on the second rack from the bottom of the oven.
- Roast for approximately 50-60 minutes or until an instant-read thermometer registers 165 degrees internally. The chicken will be nicely browned by this time. Remove the chicken from the oven and allow it to rest for 5-10 minutes before carving and serving.
Fennel Spice Rub
Fennel Spice Rub
Ingredients
1/2 cup whole fennel seeds
1.5 Tbsp whole coriander seeds
1 Tbsp black peppercorns
Method
- In a medium sauté pan heat all the spices over medium heat until they are fragrant and beginning to roast.
- Remove from the pan and allow to cool to room temperature. Grind finely using a spice grinder.
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