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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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Preheat oven to 450°F. Melt 1 tbsp butter in a frying pan over low heat. Cook garlic and chopped shallot for 15 mins, or until soft. Mash together then combine with remaining butter, 1 tbsp lemon zest, 1 tbsp lemon juice and sage. Season. Spread butter under chicken breast skin. Season then transfer to a roasting pan. Arrange fennel, lemon wedges and remaining shallots around chicken. Roast for 15 mins. Reduce oven to 350°F and roast for 1 hour 30 mins, or until a thermometer inserted in the thickest part of the thigh reads 175°F, basting with pan juices and wine often. Transfer chicken and vegetables to a serving platter. Pour pan drippings into a measuring cup and skim off fat. Place roasting pan over medium heat. Deglaze pan with broth, scraping up browned bits. Cook for 2 mins. Add vinegar and season. Serve with chicken.