Summary

Ingredients

• 2 chickens, fresh and ready to roast
• salt
• Pepper, freshly ground
• 2 stems rosemary
• 2 stalks thyme
• 4 bay leaves
• 1 tablespoon olive oil
• 1 tablespoon fennel seeds
• Pastis (aniseed schnapps), amount according to taste
• Garlic, (up to 1 bulb depending on taste)
• 750 g potato (s), small
• butter

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Instructions

1. Preheat the oven to 200 degrees. Season the inside of the chicken with salt and pepper. Place the rosemary, thyme and bay leaves in the belly. Fry the chicken in an ovenproof pot / roasting pan, season with salt and pepper. Pour the fennel seeds over the chickens, pour in the aniseed schnapps, up to 100 ml, if you like. Drape cloves of garlic and potatoes (either peeled or unpeeled) around the chickens. Cover and place in the preheated oven; Cook for 50 to 100 minutes depending on the size, the last 15 minutes without the lid, so that the skin gets more color.
2. Put the sauce in a small saucepan, skim off the fat and measure the remaining stock. Use 100 grams of ice-cold butter to thicken the 100 cc stock. Heat the stock in a saucepan, gradually stir in small pieces of butter. Possibly add a small sip of pastis. Serve the chicken with potatoes and sauce.