Ingredients
15 total- 1 whole chicken (approx. 1.5kg)
- 2 tbsp sea salt, plus extra ½ tsp
- 3 celery sticks, cut into 5 cm lengths
- 1 garlic clove
- 1 bunch flat-leaf parsley, leaves finely chopped, stalks left whole
- 8 small potatoes (approx.), peeled
- 3 leeks, halved lengthways (trimmings reserved)
- 1 fennel head, cut into 8 wedges (trimmings reserved)
- 4 carrots, peeled and cut into 5 cm lengths (trimmings reserved)
- 1 star anise
- 1 bay leaf
- 1 lemon, zested and juiced
- 1 tsp capers, drained and chopped
- 1 anchovy fillet, finely chopped
- 6 tbsp olive oil (approx.)
Method
6 stepsStep 1
Rub the chicken with the salt, inside and out; cover and chill overnight. Remove 30 mins before cooking, rinse and pat dry.
Step 2
Put the celery, garlic and parsley stalks into a 4L lidded casserole with the veg trimmings. Add the chicken and cover with cold water.
Step 3
Add the star anise and bay leaf and bring to the boil. Lower the heat, cover and cook below a simmer for 1½ hrs, or until the chicken is tender and no pink remains, skimming off any scum.
Step 4
About 20 mins before serving, boil the potatoes in salted water for 10 mins, until tender. Remove with a slotted spoon; add the leeks, fennel and carrots together and boil for 6-8 mins.
Step 5
Meanwhile, stir the lemon zest and juice, capers, anchovy fillet, sea salt, olive oil, and the chopped parsley leaves, together in a bowl to make the salsa verde.
Step 6
Serve the chicken, broth and veg with the salsa verde.