Step 1: Pierce the chicken in 16 places with a sharp knife and insert in each spot the slivers of garlic, rosemary sprigs and a anchovies.
Step 2: Squeeze over the lemon juice and spread over the creme fraiche and cover with plastic and refrigerate for 24 hours.
Step 3: Combine the stuffing ingredients and stuff the chicken.
Step 4: After seasoning, roast the chicken at 180C for 1 hour, then add the fennel, drizzled with a little oil and cook with the chicken for another 30 to 45 minutes (internal temperature should be 180F/82C at the thickest part - suggest the thigh).
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