Fennel does that for me, Don - it's what makes Italian sausage, at least. So if I'm making something like a spaghetti sauce with hamburger it's because I was out of sausage, I add fennel to give it the right flavor.

I roasted two large chicken breasts in the convection oven this afternoon, then scraped the drippings into the container with them. It's always worth keeping that to flavor things like rice or make gravy.