After living in UK for 14 years I am very familiar with the sunday roast concept. However I probably could count on my fingers how many times I actually roasted any meat, so you can imagine not so many times! Joining Pelham family prompted me to rethink my strategy on roasting. Pelhams proved me on so many occasions that they can do roasting amazingly well. Not only that they roast pheasants and other game meat, Joni’s dad actually makes his own handmade Yorkshire pudding!Anyway… luckily, thanks to Nishalini’s wedding gift (a book called “Sunday Roast” by Clarissa Dickson Wright & Johnny Scott) I had another attempt at roasting! I picked chicken recipe with anchovies. I know, I know not a very classical choice, but I thought it was interesting and it did taste amazing in my opinion (it did not go well with Joni however as I think he only likes anchovies on pizza). The only thing I edited is the sauce. I added corn flour to make it thicker and I added parsley… well, because I am Lithuanian!ROASTED CHICKEN WITH ANCHOVIES adapted from “Sunday Roast” by Clarissa Dickson Wright & Johnny Scott
- 1.3kg chicken
- 6 anchovy fillets, chopped (I used 12 anchovies, sorry, Joni)
- 75g unsmoked bacon + 4 slices to cover the chicken while baking
- 4 tablespoons chopped parsley
- 1 onion, finely chopped
- salt and freshly ground black pepper
- fat such as oil, butter, pork fat or goose fat
- 1tsp nutmeg
- 125 chicken stock
1. preheat the oven to 230C.
2. to make the stuffing mix two-thirds of anchovies, chopped bacon, half parsley, and onion, and season well with salt, pepper and nutmeg.
3. Insert your hand under the loose flap at the non-cavity end of the chicken (basically where the chicken head was), loosen the skin and then slide the stuffing under the skin.
4.Put the bird in a roasting tin together with potatoes, carrots and parsnips if using. Lay the bacon slices over the top and brush it with fat.
5. Roast the chicken for 30min, then reduce the oven temp. to 160C and cook it for another 20min.
6. Leave the bird to rest while making the sauce. 7. Add the stock, corn flour, remaining anchovies and parsley to the juices left in the roasting pan, and heat it to make a sauce.
Have a lovely weekend 😉