While I’m usually all about a roast chicken with oodles of pan juices to mop up with crusty bread, this version doesn’t come with liquid but is rather best eaten at room temperature or gently warmed, making it the ideal filling for a sandwich. Not limited to roast chicken, my anchovy butter can also be enjoyed spread liberally over a slice of seeded sourdough and eaten with soft boiled egg or as a simple sauce for green veggies.
Total Time
1hr 15min
5.0
1 Rating
Author: East After Noon
Servings:
4
Ingredients
•
1
Whole Chicken
•
1
cup
Salted Butter
, room temperature
•
6
Anchovy Fillets
•
3
cloves
Garlic
, crushed
•
to taste
Ground Black Pepper
•
2
cups
Dry White Wine
Cooking Instructions
1.
Preheat the oven to 430 degrees F (220 degrees C).
2.
Clean the Whole Chicken (1), pat it dry with paper towel and set aside.
3.
In a bowl, combine the Salted Butter (1 cup), Anchovy Fillets (6), and Garlic (3 cloves). Use a spoon to roughly mash the ingredients together and season with Ground Black Pepper (to taste).
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.
5.
Place the chicken on a griddle within a roasting dish and fill the base with Dry White Wine (2 cups). 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.
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.
7.
When the chicken is ready, the skin should be golden and crispy. Serve at room temperature.
Nutrition Per Serving
CALORIES
1758
FAT
137.1 g
PROTEIN
108.5 g
CARBS
0.7 g
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