Roast Spring Chicken
Rinse chickens and pat dry. Rub inside and out with salt and pepper. Cut two sprigs of rosemary in half and place each piece in cavity of chicken.
Peel and quarter shallots.
Heat the oil in a large roasting pan. Cook chickens over medium heat until golden brown on all sides .
Place the shallots, peeled garlic cloves, herbs, olives and fennel seeds in the pan. Pour in white wine and veal stock. Roast in preheated 160°C (approximately 325°F) oven about 50 to 60 minutes or until cooked through. Baste occasionally with drippings. Season with salt and pepper.