Ingredients
- 2 bulbs fennel
- 1 bay leaf
- 4 cloves garlic
- mashed
- 1 branch fresh thyme
- 1 1/2 to 2 cups chicken stock
- Salt and pepper to taste
Instructions
- Trim the fennel.
- Quarter the bulbs, core and cut them into quarter-inch slices.
- Place the fennel in a deep saute pan or pot and add the remaining ingredients, using enough stock to cover.
- Bring to boil; lower heat and simmer for five minutes.
- Remove from heat and allow to cool in the liquid.
- Drain and reserve the fennel.
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