A recipe that is suitable for the oven, but also for the grill or wood oven. I cooked it in the wood stove. The time for cooking time is of course dependent on the oven.
Of course there is no need to take corn chickens. But I personally find this tastier and more juicy.
Finely grind the fennel seeds in a mortar. Mix with the soft butter, sea salt, rose paprika and mustard powder. Then rub the giggerl all around with this mass.
Wash the lemon well and cut into thick slices. I always make sure that cut cores are removed immediately. Now you fill the giggerl with the lemon, the bay leaves and the rosemary. Put in the fridge for 1 hour.
In the meantime, peel the carrots and quarter or halve, depending on the size. Cut off the fennel greens and soak in cold water. Remove the outer leaves from the fennel and cut out the stalk in a wedge shape. Quarter the fennel and cut into further wedges. Now put the carrots with the fennel in a bowl and mix well with 4 tablespoons of olive oil, white wine vinegar, sugar (1 pinch), salt and pepper and let it steep.
Now there is still time for the tarragon mayonnaise.
You remove the stalk from the tarragon and cut it finely. Now mix with the mayonnaise, yogurt, lemon juice and salt. Mix finely with the cutting stick and put in the refrigerator.
Preheat the oven. Approx. 180-200 ° C.
Put the rest of the olive oil on a baking sheet. Now you put the Giggerl on it with the breast side and off in the oven.
After 45 minutes you add the carrot-fennel mixture.
Now heat the poultry stock. In the meantime, finely chop the fennel greens. Then mix everything together. Shortly before the end of the cooking time (I always use a core temperature probe for this) spread the mixture over the vegetables.
Cut up the giggerl. With me, the entire sheet goes on the table. It`s more rustic, but everyone takes what they want.
A fresh salad or rosemary potatoes can be used as a side dish.
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