4carrots, peeled1 bunch celery1leek, halved and rinsed1.6 kgfree-range chicken4 sprigs parsley3bay leaves2 tbspblack peppercornsRosemary and anchovy sauce2 tsprosemary leaves110 gmanchovy fillet, drained and finely chopped1 tbsplemon juice60 ml (¼ cup) extra-virgin olive oil2 tsptiny salted capers, rinsed
Coarsely chop 3 carrots, 5 stalks of celery and leek and combine in a large pot with chicken, parsley stalks, bay leaves and peppercorns. Add enough cold water to cover, season to taste with sea salt and bring to the boil. Reduce heat to low, simmer for 40 minutes, remove pot from heat and stand chicken in poaching liquid for 20 minutes.
For rosemary and anchovy sauce, place rosemary into a mortar and, using a pestle, pound to bruise. Add anchovies and pound until smooth, stir in lemon juice, then add olive oil, a little at a time, whisking until combined. Stir through capers and season with freshly ground black pepper.
Remove remaining outer stalks of celery and trim base. Thinly shave celery heart lengthways on a mandolin. Thinly shave remaining carrots lengthways on a mandolin and combine with celery in a large bowl, season to taste and drizzle with olive oil.
Cut chicken into pieces and serve with rosemary and anchovy sauce and celery heart and carrot salad.