I know I've disappeared for a while. February has been a bit crazy. I've been cooking - visiting old favorites like pierogies , sourdough chocolate waffles , and potato kugel and tested a few not so good new ones. I also have another batch of sauerkraut fermenting. So things have been busy. I think I've been a little lazy about posting. But I promise you this one was worth the wait (were you really waiting??). Faux-tisserie Chicken (Adapted from BonAppetit ) 2 t fennel seeds 1/4 t red pepper flakes* 2 T majoram, and 4 sprigs 2T thyme, and 4 sprigs 1T salt 1/2 t pepper 3T olive oil about 3lb whole chicken 1 lemon, quartered 1 head garlic, halved Grind fennel and pepper in a mortar and pestle. Combine with other herbs, salt/pepper and olive oil. Rub chicken inside and out with the spice mixture. Stuff lemon, garlic, marjoram, and thyme sprigs into the chicken. Place on rimmed baking dish and cook for 3 hours at 300. Baste chicken every hour, until tend...