Chicken With Garlic, Anchovies and Rosemary and Baked Fennel
Created by ImPat on November 20, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 1.5h
- Recipe #16027
Ingredients
- 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)
How to Make
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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.
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Step 2: Squeeze over the lemon juice and spread over the creme fraiche and cover with plastic and refrigerate for 24 hours.
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Step 3: Combine the stuffing ingredients and stuff the chicken.
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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).