¾ cup chicken stock (preferably homemade), plus more if
needed
Flaky sea salt (optional)
1 tablespoon unsalted butter (optional)
Two hours before you start cooking, remove the chicken from the
refrigerator and allow it to come to room temperature.
Preheat the oven to 475°F.
Place the chicken breast-side up in a cast-iron skillet. Rub the
chicken all over with the canola oil and then sprinkle it all over,
inside and out, with kosher salt* and pepper. Stuff the cavity with
the fresh rosemary, tuck the wings under the bird, and, if you
want, tie the legs together with kitchen twine.
Roast in the oven for 15 minutes, or until the skin starts to
darken. Then lower the temperature to 425°F and roast for another
45 minutes, or until the chicken is golden brown all over and the
juices run clear when you cut between the leg and the thigh.
While the chicken is roasting, mix together the olive oil and
fennel pollen (if using) in a small bowl.
Remove the chicken from the oven and lift it onto a cutting
board. Brush the chicken all over with the fennel pollen oil and
then tent it with aluminum foil and allow it to rest.
If there’s a lot of fat in the skillet, pour it out until you have
approximately 2 tablespoons left. If there’s not enough fat, add 2
tablespoons olive oil. Place the pan on medium-high heat until the
oil and/or fat is very hot and then add the radicchio, cut side down.