Chop both fennel bulbs into quarters, and slice on an angle to remove the core from each quarter. Finely slice all fennel, either practicing your fine knife skills or using a mandoline set for a thin slice.

In a large skillet, heat your fat over high heat.

Add the fennel slices and sea salt and allow to cook for a minute or two.

When the skillet seems dry, add the chicken stock, stir, turn the heat to medium-high, cover and allow to cook for about five minutes.

After, remove the lid, turn the heat back up to high and continue to cook until the fennel gently begins to caramelize.

Remove from the heat, add the lemon juice, lemon zest and cracked black pepper.