Autumn Suppers

FENNEL AND ORANGE ROASTED CHICKEN

MAKES 4 TO 6 SERVINGS

Orange zest and roasted wedges add bright flavor to this juicy chicken. It’s the perfect centerpiece to your next Sunday supper.

2 navel oranges, zested and cut into wedges
¼ cup plus 2 tablespoons unsalted butter, softened and divided
1 (5- to 6-pound) whole chicken
Kosher salt, to taste
Ground black pepper, to taste
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, halved crosswise
1 large yellow onion, thickly sliced
1 bulb fennel, top removed and cut into wedges
20 sprigs fresh thyme
2 tablespoons olive oil
Garnish: fresh fennel fronds

1. Preheat oven to 425°. In a small bowl, combine orange zest and ¼ cup butter.

2. Discard chicken giblets, and rinse chicken inside and out. Pat outside dry with paper towels. Liberally sprinkle inside of chicken with salt and pepper. Gently lift skin, and rub butter mixture under skin. Stuff cavity with thyme bunch, lemon halves, and garlic halves. Rub outside of chicken with remaining 2 tablespoons butter, and sprinkle outside lightly with salt and pepper. Tie legs together with kitchen twine, and tuck wing tips under body of chicken.

3. Place onion and fennel in a large roasting pan. Toss with thyme sprigs, oil, and a pinch of salt and pepper. Spread onion mixture in bottom of roasting pan. Place chicken on top; arrange orange wedges around chicken.

4. Bake until juices run clear and a meat thermometer inserted in thickest portion registers 165°, about 1 hour and 30 minutes. Transfer chicken, vegetables, and oranges to a serving platter. Cover with foil, and let stand for 20 minutes before serving. Garnish with fennel fronds, if desired.

BOURBON BEEF STEW

MAKES 8 SERVINGS

The addition of bourbon makes this classic dish even cozier.

1 tablespoon olive oil
8 ounces dry-cured center-cut applewood-smoked bacon, diced
2½ pounds