Roasted Chicken and Fennel Soup - Chef Recipe by Michelle Ivory

Ingredients

1 whole chicken, about 1.6 kg butterflied along breastbone
500 g butternut pumpkin, cut into 2 cm cubes
2 medium fennel bulbs, separated from the stalk
4 medium potatoes, about 350 g, cut into 1.5 cm cubes
2 medium onions, 1 sliced and 1 diced
3 whole celery stalks, diced into chunks
1/2 cup olive oil
1/2 lemon, juiced
1 Tbs Greek oregano
1 Tbs salt
4 L water

Method

Preheat oven to 180 C.

Separate the sleeves of the fennel bulbs, cut lengthwise into 1 cm strips. Put into a baking tray with the sliced onion, coat with olive oil, reserving some for the pot.

Add lemon juice and place the chicken flat on top of vegetables. Sprinkle with Greek oregano and roast for 45 minutes. Or until the chicken is light brown.

Heat olive oil in a large saucepan over a medium heat. Add potato, carrot, pumpkin, onion and celery.

Roughly chop fennel stalks and add to pot. Sautee for 15 minutes. Add 2 L water and bring to the boil, simmer for 30 minutes.

Once chicken is cooked, break into a few pieces. Transfer contents of baking tray into pot, add salt and further 2 L water.

Simmer for 90 minutes.

Serve with parsley and cracked pepper.

Recipe provided by Pane E Cipolla