- 8 large carrots
- 2 x 500 g free-range baby chickens
- 2 T olive oil
- 8 anchovy fillets, crushed
- 2 sprigs fresh bay leaves
- 1 cup white wine
- 1 T crushed cumin
- 100 g butter
- Sea salt and freshly ground black pepper
- 4 sprigs fresh thyme
Preheat the oven to 170°C. Arrange the carrots in the base of a deep ovenproof dish to fit snugly.
Top with the two baby chickens, then rub the birds with olive oil and the crushed anchovy fillets and wrap with fresh bay leaves. Add the wine and scatter with the crushed cumin, then dot with butter and season to taste.
Roast for 1 hour 30 minutes, or until succulent and golden – finish off under the grill if necessary.
Cook’s note: Serve with smooth mashed potatoes to mop up all the wonderful juices.