For added flavour, you can roast this chicken on a bed of olives and leeks. You’ll need to begin this recipe a day ahead.
- 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
- 1Prepare 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.
- 2The 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.
- 3Preheat 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.
- 4Carve 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.
Drink Suggestion: Southern French white blend of viognier, marsanne and/or roussanne.