Fennel Chicken in Roman Pot

Rinse chicken, dry, rub with salt and pepper.

Fry the chicken liver in a little butter. Soak white bread in a little milk, then squeeze well.

Preheat oven to 200 °C. Soak the roman pot.

Prepare fennel bulbs (ready to cook, e.g. peel, remove woody parts and dirt), finely dice half and steam in butter until soft. Set remaining fennel aside.

Turn liver, white bread and fennel cubes through fine disk of meat grinder. Stir in egg and tarragon, season with salt and pepper. Put the farce into the chicken, sew up the belly opening.

Put the chicken in the roasting pan. Spread butter flakes evenly over it, drizzle with a little chicken stock. Put the Römertopf in the preheated oven with the lid closed and steam for one hour.

In the meantime, boil white wine with the remaining fennel – coarsely chopped – make fennel al dente, remove fennel, add remaining stock, boil to half. Just before serving, season and thicken with cold butter stirred in portions, add fennel again.

Cut the tenderloin and the farce, place on a serving dish, garnish with the fennel vegetables.

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