If you want to enjoy chicken the juicy way, nothing even comes close to what this crisp skin roasted chicken with truffle butter has to offer. It is incredibly crispy and flavorful. Since this chicken is distinctively earthy, the fragrant black truffles used for seasoning this chicken make it nothing short of a culinary delight. In addition, truffle butter is rubbed under the skin so as to ensure that the flavors are infused into the meat. The sauce made for this recipe is whisked with truffle butter and the drippings give it a luscious, velvety feel and an indulgent feel. So, what are you waiting for? Read on.
This recipe serves 4. The cooking time is 1 hour minutes and the preparation time is 30 minutes.
Black truffles 1-2
Unsalted butter ¾ stick
Chicken 4 pounds
Canola oil As needed
Kosher salt To taste
Pepper (freshly ground) ½ teaspoon
Onion (sliced into pieces) 1 small
Carrot (sliced into pieces) 1 small
Celery stalk (sliced into pieces) 1 small
Chicken stock or broth 1 cup
Take a truffle shaver for shaving the truffle. A knife with a thin blade can also be used for the purpose. Chop the truffle shavings coarsely. Transfer it into a bowl. Add butter to it and whisk well. Cover it and keep it aside at room temperature for 4 hours. About 6 tablespoons of butter will be used here. Keep the rest aside.
Remove the fat around the bird’s cavity. Chop the removed fat and put it in a saucepan. Start cooking it over medium heat for about 15 minutes. Strain it through a colander so that only about 1 ½ tablespoon of fat is left. Allow the chicken and the fat to rest for about one hour.
Heat the oven at 425 degrees and put a roasting rack inside it with a little oil rubbed on it. The next step is to remove the skin from the chicken. Loosen skin from thighs, drumsticks and breasts first. Next, rub the truffle butter under the skin such that it is spread evenly. Run the melted fat thoroughly outside the chicken. Use pepper and salt to season the bird.
Put the chicken on the rack and roast it for twenty minutes each side. Turn the chicken so that it is on its back and this is when you have to add all the vegetables to the pan. Roast until the meat thermometer registers 160 degrees. This will take about half an hour or 40 minutes. Move the chicken so that it is covered with the gravy. Once roasted, transfer the chicken to a board. Cover it with aluminum foil and leave for ten minutes.
Remove all the veggies from the pan. Pour the juices into a measuring cup. Let it rest for 5 minutes and skim off the fat. Pour the juice into a saucepan and add chicken broth to it. Bring the mixture to a boil while stirring continuously. Discard any browned bits from the save. Add the rest of the truffle butter to it. Season the sauce with pepper and salt.
Serve on a warm plate and spoon sauce on top and sides.