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Cook the Book: Roasted Chicken with Tomato Butter

[Photograph: Caroline Russock]

I've never been shy about my love of anchovies. In fact, I've made it a personal mission to convert the anchovy-opposed into fans of the oily little fishes. My preferred method of easing newcomers into the umami-rich world of anchovies is something I like to call "the secret anchovy"—dissolving a few filets into a dish to deepen the flavor. This Roasted Chicken with Tomato Butter from Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking is a perfect example of the anchovy sneak attack.

The tomato butter is made by steeping sherry with anchovies and thyme, whisking in tomato paste and finishing it with plenty of butter. You are left with a complex tomatoey sauce (that's not fishy) all thanks to those two little anchovy filets. This recipe calls for the sauce to be spooned on pieces of roasted chicken and sprinkled with parsley and rosemary. It turns out gorgeous but, honestly, this sauce would be delicious on virtually anything—eggs, roasted pork or beef, grilled fish and vegetables.

As always with our Cook the Book feature, we have five (5) copies of Canal House Cooking to give away this week.

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