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Chicken With Garlic, Anchovies and Rosemary and Baked Fennel

Here's how you make Chicken With Garlic, Anchovies and Rosemary and Baked Fennel
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  • Servings: 4
  • Prep: 15m
  • Cook: 1.5h
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 kg fresh whole chickens (free-range preferred)
  • 3 garlic cloves (16 slivers of garlic needed)
  • 16 rosemary sprigs
  • 16 anchovy fillets
  • 1 lemon (juice of)
  • 100 grams creme fraiche
  • STUFFING
  • 4 shallots (peeled and cut in half)
  • 150 grams creme fraiche
  • 2 tablespoons tarragon leaves
  • Sea salt
  • 2 fennel bulbs (trimmed and cut in chunks)
  • Extra virgin olive oil (to drizzle over)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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).

We hope you enjoy this recipe!

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