Ok, a month or two back I saw the episode with Roberta again, where they made the chicken and fennel. I have heard it tastes like licorice raw, how does it taste cooked? What is the texture comparable to? Can anyone refresh me on how it was made on that episode? Would I be able to make it on my flat baking stone?

Any feedback would be swell.

Thanks for all the help guys! Cajetaguy, I love Martha, and that looks GOOD!

I can't get the recipe link to work Sandy.

Click on Martha's Roasted Fennel and Potatoes Recipe

Mom makes that, and the roasted fennel has a very mild flavor. The anise/licorice flavor comes through better if it's fresh in a salad.

Cooked it has a mildish onion taste. Not as much licorice, but a little. Hard to explain.

I don't particularly care for licorice, but I do like fennel. I have used it in a pot roast and it had wonderful flavor.

Dawn

Shawna, buy a bulb of fennel. Cut the top off, open the bottom like celery. Clean it and taste it. In Italian homes, we eat it after dinner, or sometimes with an antipasto. It does have a slight licorice taste. I slice it like an onion. I slice an onion and saute them together in olive oil with a little lemon juice, salt pepper and tarragon (you can throw in some capers if you like). I serve it over chicken cutlets that I make coated in flour and egg and fried in a little bit of oil. As long as the cutlets are very thin they cook very quickly. It is one of my favorite dishes.

Hi Shawna,
The link to the recipe is:
http://www/foodnetwork.com/food/recipes/recipe/O,,FOOD_9936_16675.00.html

I found the link by typing in "chicken and fennel" to the recipe search on www.foodnetwork.com

I saw a recipe for barly "risotto" with fennel and leeks in this month's Cooking Light. I was to try it.