Herb Fed Roast Chicken with Anchovies and Rosemary

Name: Herb Fed Roast Chicken with Anchovies and Rosemary
Yield: 5-6
Ingredients: 1 x Large Herb Fed free-range chicken (1.8kg – 2.2kg); 3 x Anchovies in oil, halved; 3 x Garlic cloves halved; 2 Bunches of rosemary; 1 Small bunch of tarragon; 3 x Shallots peeled and finely chopped; 3 tablespoons of crème fresh

medium
5-6

Recipe by

Farmison & Co

Ingredients

1 x Large Herb Fed free-range chicken (1.8kg – 2.2kg)
3 x Anchovies in oil, halved
3 x Garlic cloves halved
2 Bunches of rosemary
1 Small bunch of tarragon
3 x Shallots peeled and finely chopped
3 tablespoons of crème fresh

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Introduction

For a regular Sunday roast dinner why not try some alternate flavours to spice up your free range roast chicken. The entire family will love it.

Method

Prepare the chicken a day before, use a sharp pointed knife and pierce the chicken several times.
Insert and half a garlic clove, half an anchovy and a sprig of rosemary into every opening.
Cover with cling film and refrigerate overnight.
The next day, mix the tarragon leaves.
Chop the shallots finely.
Add the crème fresh, mix with the tarragon & shallots and stuff the chicken with the mixture.
Preheat the oven to 180 degrees (gas mark 4).
Tie the chicken and place into a roasting dish.
Drizzle the chicken with olive oil and roast for 1hour 30 minutes.
Carves the chicken and serve with stuffing on the side with seasonal vegetables and roast potatoes.

Source: Our collection - Farmison