1 whole chicken - fresh
2 sbrigs Fennel
2 sbrigs fresh Rosemary
2 or 3 cloves garlic
Salt & black pepper
50g Italian Ham Fat

METHOD

Roughly cut the fat into large chunks.
Sprinkle the herbs and garlic over the top and continue to cut, whilst mixing together at the same time to create a paste. (You can also do this in a Pestle and Mortar)

Add the salt and pepper to the paste, mix well by continuing to chop finely.

Make some cuts in the chicken legs and breast with a sharp knife and stuff the paste into the incisions, leaving some over to spread over the top.

Cook in an oven at a temperature of 180ºC for 20 minutes per pound and an additional 20 minutes.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS