Stéphane Reynaud: Poulet rôti aux anchois et au romarin (roast chicken with anchovies and rosemary)

AT A GLANCE

  • Serves 6 people

  • 1 large free-range chicken
  • 12 anchovies in oil, drained, halved
  • 12 garlic cloves, halved
  • 2 rosemary branches, broken into small sprigs
  • 1 small bunch tarragon, leaves only
  • 3 golden shallots, finely chopped
  • 3 tbsp crème fraîche
  • 2 tbsp olive oil
01   Prepare the chicken the day before. Use the pointed end of a knife to pierce the chicken in several places. Then insert the anchovy, garlic clove and rosemary sprig in each opening. Cover with plastic wrap and place in the refrigerator overnight.
02   The next day, combine the tarragon leaves, shallot and crème fraîche in a bowl and mix through well. Remove the chicken from the refrigerator and stuff with the tarragon mixture.
03   Preheat oven to 180C. Tie the chicken, then put it in a flameproof roasting pan. Drizzle the olive oil over the chicken, then roast for 1 hour and 30 minutes in the oven or until juices run clear when chicken is pierced with a skewer.
04   Carve the chicken into portions and serve with the stuffing on the side.
Note Be careful with seasoning as the anchovies already contain a lot of salt.

This recipe is from the July 2010 issue of Australian Gourmet Traveller. Reprinted from Rôtis ($49.95, hbk) by Stéphane Reynaud. Copyright © 2009. Published by Murdoch Books. Reynaud's recipes have been reproduced with minor Gourmet Traveller style changes.

Recipe:

STÉPHANE REYNAUD

Photography:

FRÉDÉRIC LUCANO

Styling:

MAX ALLEN

Drinking Suggestion:

SOUTHERN FRENCH WHITE BLEND OF VIOGNIER, MARSANNE AND/OR ROUSSANNE.

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