Name: Roast Chicken Stuffed with Fennel and Garlic
Yield: 6 Servings
Ingredients: 3 large fresh fennel bulbs, trimmed, each cut into 8 wedges; 2 tablespoons plus 1/4 cup extra-virgin olive oil; 10 garlic cloves, peeled; 2 tablespoons fennel seeds, coarsely crushed in resealable plastic bag; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh rosemary; 2 tablespoons chopped fresh tarragon; 2 tablespoons chopped fresh marjoram; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; 2 3-pound whole chickens; 2 lemons, halved; 1 cup Vernaccia di San Gimignano wine or other dry white wine; 1/3 cup low-salt chicken broth

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