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Video transcription

Now that we're done chopping the bulb of the fennel, we're going to move on to the stalk. And we will just snip off the leaves. You'll see that the frowns of the fennel look a little bit like dill, and you can actually use it in kind of a similar way that you would use dill. You can use it when you're sauteing vegetables. In this case we're not going to do that. We're going to use it to perfume the pan sauce that we're going to make, and then we're going to use it as a garnish. This is a really pretty, green, fresh topper to put on the chicken when you take it out of the oven. So unlike celery, there's not a lot o stalk to it, so we're just gonna chop up the stalk that we have. It's just a little bit tougher than the bulb of the fennel, but it's got just a good flavor as well. We're going to make these about the same size, since it's thinner than the celery. We're going to do it just a bit longer so that everything cooks up evenly. Don't worry if anything isn't exactly the same size. As you see, this is rustic. We don't want everything the same size. It would be way too pretty. And you'll see that every part of the fennel is about the same size as the celery, so everything will cook up really well.