Cooking Instructions
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Step 1
Preheat the oven to 430 degrees F (220 degrees C).
Step 2
Clean the
Whole Chicken (1)
, pat it dry with paper towel and set aside.
Step 3
In a bowl, combine the
Salted Butter (250 g)
,
Anchovy Fillets (6)
, and
Garlic (3 cloves)
. Use a spoon to roughly mash the ingredients together and season with
Ground Black Pepper (to taste)
.
Step 4
Using your fingers, rub the anchovy butter all over the chicken. Loosen the skin over the breast and push butter into the pocket as this ensures a juicy roast. Keep a little of the anchovy butter aside to baste the chicken as it cooks.
Step 5
Place the chicken on a griddle within a roasting dish and fill the base with
Dry White Wine (500 mL)
. This aids in steaming the chicken while it cooks. Cover the top of the dish and the chicken with foil and roast for 20 minutes.
Step 6
Remove the foil and turn the oven down to 355 degrees F (180 degrees C). Baste the chicken in more of the anchovy butter and return to the oven for a further 40 minutes, basting again after 20 minutes.
Step 7
When the chicken is ready, the skin should be golden and crispy. Serve at room temperature.
