Blake Proud's Anchovy Butter Roasted Chicken

Ingredients

1 Whole Raw Chicken

1 cup unsalted butter, softened

1 tablespoon minced garlic

10-12 Anchovies

1 teaspoon garlic salt

1 teaspoon Italian mixed herbs

1/2 teaspoon fennel seeds

1/2 teaspoon ground black pepper

1/2 teaspoon ground paprika

1 onion roughly chopped 

Sliced of lemon

Recipe 

1. preheat Oven to 180'C 

2. Start by combining all the ingredients for the butter in a bowl with a fork or use an electric mixer if you prefer.

3. Get your chook and gently separate the skin from the meat with a spoon or fork by pressing it up under the edges.

4. Once the skin is loose and separated, use the spoon and add the butter under the skin and then massage the butter around the chicken underneath the skin. Just keep adding the butter and gently massaging it around with your fingers.

5. To keep the chicken moist, add the onion and lemon inside the chicken.

6. Roast at 180 for about 50-60 minutes until 74'C internal temp

7. Reserve the pan juices to drizzle over the top of the chicken when serving.

Blake Proud's Anchovy & Broccoli Pasta 

Ingredients 

10-12 Anchovies

4 Garlic Cloves Crushed

1 TSP Toasted Crushed Fennel Seeds

Chili Flakes to taste

100ml Oil

1 Large Broccoli 

400g of Casarecce Pasta 

Recipe

1. bring a pot of salted water to a boil and cook pasta until el dente.

2. Add Oil, Anchovy, Garlic, Fennel & Chili to a big skillet and sauté on medium heat. Work the anchovy fillets until they have broken down and combined well with the rest of the ingredients. 

3. Shave the Florets / crown of the broccoli off and discard the stalk. Add to the pan and sauté until softened. Taste and add more anchovy or salt if needed.

4. Mix through the cooked pasta.

5. To Serve add a generous amount to a plate, drizzle with fresh olive oil, lemon zest and freshly cracked pepper.