Ingredients
1.8kg chicken
2 cups multigrain breadcrumbs
1/2 cup dry vermouth
40 cloves garlic, unpeeled
2 tsp dried Italian herbs
Sea-salt flakes and freshly ground black pepper
100g unsalted butter
2 Tbsp extra virgin olive oil
750ml milk
Thickly sliced zest of 2 lemons
4 sprigs rosemary
1 tsp fennel seeds, cracked
Mashed potatoes and steamed greens of choice, to serve
Method
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Preheat oven to 150°C fan-forced (170°C conventional). Pat chicken dry inside and out with paper towel. Mix breadcrumbs, vermouth, 10 cloves of peeled and crushed garlic, and dried herbs in a medium bowl. Season with salt and pepper. Add a little water if needed – the mixture should just hold together. Put into chicken cavity, then seal with a skewer and truss the legs together with kitchen string.
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Heat butter and olive oil in a heavy-based saucepan, just larger than the chicken, over medium heat. Fry chicken on all sides for 10 minutes, until well browned. Set chicken aside, then cook remaining garlic cloves, stirring for 5 minutes. Set garlic aside then discard butter and oil.
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Return chicken and garlic to saucepan with milk, lemon zest, rosemary and fennel seeds. Bring to a simmer on high heat, then transfer to the oven. Bake for 2 hours until cooked through. Serve with mashed potatoes, steamed greens and a drizzle of cooking sauce.
For more of Fast Ed's delicious recipes, pick up a copy of the July issue in selected newsagents and supermarkets or buy online today!
