Preheat oven to 425°F. Cut off the green tops and the bottoms of spring onion.
Cut spring onions in pieces about 1/2 inch.
Cut the green fronds off the fennel.
Cut fennel in pieces about 1/2 inch.
Peel garlic.
Chop garlic.
Place all in pan.
Drizzle with olive oil and toss gently to combine.
Sprinkle with salt and pepper if desired.
CHICKEN: Place chicken in a bowl.
Cut off neck.
Cut off wings.
Conserve for stock.
Rub the outside with a coat olive oil.
Take a lemon and pierce with a fork a few times.
Place whole lemon in chicken cavity.
Can tie legs together, if desire.
Place chicken in pan with veggies. Roast 30 minutes.
BROTH: Take the green tops from green onions and slice.
Remove the soft part of the green fronds from fennel.
Cut one carrot, 3 small onions, garlic for broth.
Put chicken wings and neck in 4 cups water. Salt and pepper.
Add carrot, onions, and garlic.
Bring to boil, then reduce and simmer, while removing any excess fat with strainer.
Reduce oven temp after the 30 minutes to 375°F. Stir veggies well and roast for another 20 minutes or more until internal temperature reaches 165°F.
When ready, remove chicken from oven and cover in foil.
Remove veggies from oven (should be golden and caramelized) into large sauce pan.
Add 1/4 cup wine (if desired) to stock and simmer a few minutes.
Add the fennel and spring onion tops and 1 tbs olive oil.
Simmer until tender and begins to thicken. Add 1 to 1/2 cup of homemade stock to roasted vegetables. Remove bones from meat.
Layer the veggies and drizzle with some sauce on a platter.
Remove foil and add chicken.
Serve additional veggies in broth in separate serving dish. *Adapted Andrea Reusing Roast Chicken with Fennel
