Chicken With Garlic, Anchovies and Rosemary and Baked Fennel

"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."
 
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Ready In:
1hr 45mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Pierce the chicken in 16 places with a sharp knife and insert in each spot the sliver of garlic, rosemary sprig and a anchovy.
  • squeeze over the lemon juice and spread over the creme fraiche and cover with plastic and refrigerate for 24 hours.
  • Combine the stuffing ingredients and stuff the chicken.
  • 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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