1large free-range chicken12anchovies in oil, drained, halved12garlic cloves, halved2rosemary branches, broken into small sprigs1small bunch tarragon, leaves only3golden shallots, finely chopped3 tbspcrème fraîche2 tbspolive oil
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.
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.
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.
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.