Chicken With Garlic, Anchovies And Rosemary And Baked Fennel - cooking recipe

Ingredients

2 kg whole chickens (free-range big0)
3 garlic cloves (16 slivers of garlic needed)
16 rosemary sprigs
16 anchovy fillets
1 lemon (juice of)
100 g creme fraiche
Stuffing
4 shallots (peeled and cut in half)
150 g creme fraiche
2 tablespoons tarragon leaves
sea salt
2 fennel bulbs (trimmed and cut in chunks)
extra virgin olive oil (to drizzle over)

Preparation

Pierce the chicken in 16 places with a sharp knife and insert in each spot the sliver of garlic, rosemary sprig and a anchovy.
squeeze over the lemon juice and spread over the creme fraiche and cover with plastic and refrigerate for 24 hours.
Combine the stuffing ingredients and stuff the chicken.
After seasoning, roast the chicken at 180C for 1 hour, then add the fennel, drizzled with a little oil and cook with the chicken for another 30 to 45 minutes (internal temperature should be 180F/82C at the thickest part - suggest the thigh).