Black Truffle Stuffed Roast Chicken
User Reviews
3.8
15 reviews
Good
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
50 mins
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Servings
3 -4
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Course
Main Course, Others
Black Truffle Stuffed Roast Chicken
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Crisp chicken skin, succulent juicy meat and the rich earthy flavour of black truffle. This black truffle roasted chicken is the perfect mix of everyday comfort and extravagance.
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Ingredients
- 1 small chicken - about 1.2kg/2.6lb
- black truffle (see notes for weights)
- 50 g (½ stick) butter
- 2 sprigs rosemary
- 1 tablespoon olive oil
- salt and pepper to taste
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Instructions
- Pre-heat the oven to 230ºC/Gas Mark 8/450ºF
- Remove the chicken from the fridge and remove all the packaging. Pat the skin dry and set aside for 15 minutes.
- Take a sharpe knife and cut 3 deep slashes into the drumstick and lower chicken thighs.
- Carefully work your fingers between the skin and the breasts of the chicken, to create a pocket under the skin.
- Use a truffle shaver (or very thin micro cutter) to shave thin slivers off the truffle.
- Push the truffle slices up under the skin until you have a nice thin layer. Any remaining truffle can be pushed into the slashes in the thigh meat.
- Softly squeeze the butter between your fingers (This helps to make it pliable) and then push it inside the skin on top of the truffle. (See notes)
- Lay the rosemary on the bottom of a roasting tin and then place the chicken on top.
- Massage the skin with the olive oil and season generously with salt and pepper.
- Place in the middle of the oven for 45 minutes. (Don't open the door during the cooking time. Set your timer and don't peek.)
Notes
- How much truffle you use in this is really up to you and how much you have!I used about 20g of truffle for my chicken. Probably ⅓ of a reasonable sized black truffle.
Genuine Reviews
User Reviews
Overall Rating
3.8
15 reviews
Good
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