A fine fat organic chicken basted in anchovy garlic butter and cooked in a combination of white wine, herbs, and a splash of water. The liquid plays its part by steaming the bird, ensuring a tender juicy breast whilst the butter crisps the skin to golden perfection.
Total Time
1hr 15min
0.0
0 Ratings
Author: East After Noon
Servings:
4
Ingredients
•
1
Whole Chicken
•
1
cup
Salted Butter
, room temperature
•
2
sprigs
Fresh Rosemary
•
6
Anchovy Fillets
•
3
cloves
Garlic
, crushed
•
1
Lemon
, freshly squeezed
•
1
cup
Dry White Wine
•
1
cup
Water
•
1
pinch
Sea Salt
•
to taste
Coarse Black Pepper
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C). Clean the Whole Chicken (1), pat it dry with paper towels, and set aside.
2.
In a bowl, combine the Salted Butter (1 cup), Fresh Rosemary (2 sprigs), Anchovy Fillets (6), 2 ml oil, 2 tsp of Lemon Juice (1), and Garlic (3 cloves).
3.
Use a spoon to roughly mash the ingredients together and season with Coarse Black Pepper (to taste) and if required, Sea Salt (1 pinch).
4.
Using your fingers, rub the garlic anchovy butter all over the chicken. Use a blunt-bladed knife to loosen the skin over the breast and push the butter into the pocket as this ensures a juicy roast.
5.
Stuff the cavity of the chicken with a halved lemon and extra rosemary sprigs. Use kitchen twine to securely truss up the legs of the chicken.
6.
Place the chicken on a griddle within a roasting dish and fill the base with Dry White Wine (1 cup) and Water (1 cup).
7.
Cover the top of the dish and the chicken with foil and roast in the oven for 20 minutes.
8.
Remove the foil and turn the oven down to 350 degrees F (180 degrees C). If required, baste the chicken in more of the anchovy butter and return to the oven for a further 40 minutes, basting again after 20 minutes.
9.
Once golden and crispy, serve with your desired side dishes. Enjoy!
Author's Notes
Yields 4-6 servings.
Nutrition Per Serving
CALORIES
752
FAT
61.3 g
PROTEIN
38.9 g
CARBS
2.2 g
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