Chicken With Garlic, Anchovies and Rosemary and Baked Fennel |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is from a feature in our local/state paper encourage the use of goods produced in this state. Times are estimated and PLEASE NOTE YOU NEED TO START THIS THE DAY BEFORE IT HAS A 24 HOUR MARINATION TIME. Ingredients:
2 kg whole chickens (free-range big0) |
3 garlic cloves (16 slivers of garlic needed) |
16 rosemary sprigs |
16 anchovy fillets |
1 lemon (juice of) |
100 g creme fraiche |
4 shallots (peeled and cut in half) |
150 g creme fraiche |
2 tablespoons tarragon leaves |
sea salt |
2 fennel bulbs (trimmed and cut in chunks) |
extra virgin olive oil (to drizzle over) |
Directions:
1. Pierce the chicken in 16 places with a sharp knife and insert in each spot the sliver of garlic, rosemary sprig and a anchovy.
2. squeeze over the lemon juice and spread over the creme fraiche and cover with plastic and refrigerate for 24 hours.
3. Combine the stuffing ingredients and stuff the chicken.
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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