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


You'll need

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

Method

  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Southern French white blend of viognier, marsanne and/or roussanne.

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