Farmhouse Roast Chicken
  • 2 whole roasting chickens
  • 3 tablespoon bacon drippings
  • 1 head of garlic, halved
  • 1 lemon, halved
  • 1 small onion halved
  • 1 bunch fresh thyme
  • 1 handful parsley
  • 1 tablespoon fennel seed, crushed
  • ½ teaspoon ground black pepper
  • Kosher salt
  1. The night before you want to cook the chickens rinse out the cavities with cold water and drain. Place the chickens on a sheet pan and place, uncovered, in the fridge.
  2. Preheat the oven to 400 degrees.
  3. Season the cavities of each bird with some fennel seed, black pepper and salt.
  4. Place the birds in a roasting pan large enough to hold them comfortably.
  5. Next place half a head of garlic, half a lemon, half an onion, half the thyme and parsley into the cavity of each bird.
  6. Now rub the exterior each bird top to bottom with the bacon fat.
  7. Season the birds evenly and on all sides with the remainder of the fennel, black pepper and salt. Place the chickens in the oven and roast for 40 minutes and then rotate the pan 180 degrees and roast for another 35 minutes.
  8. Check them for doneness.
  9. Cook them longer if needed.
  10. Remove the chickens from the oven, let sit for 15 minutes, carve and serve.
Recipe by Amish 365: Amish Recipes - Amish Cooking at