Chicken With Garlic, Anchovies And Rosemary And Baked Fennel

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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).