Black truffles are one of the most amazing ingredients known to mankind. Despite being a fungus, black truffles offer a lusty and earthy flavor that justify as to why chefs across the globe speak volumes of it. A welcome treat when the cool weather approaches is roasted chicken. In this recipe, chopped black truffles are mixed into the butter to coat the bird’s skin to render a crispy texture. Black truffles are used in the stuffing as whole slices as well. If you feel that fresh black truffles are too expensive for you to afford, you can use alternatives such as jarred or frozen ones as they are inexpensive but ensure the same great taste.
Try to use black winter truffles for this dish. If you cannot find them, summer black truffles will work. Madeira is a famous wine with Portuguese origin that is slightly fortified and sweet. Truffles are very well complimented by Madeira. A tip is to use a small slicer to shave the fresh truffles. A sharp knife can also be used for the purpose.
This dish takes about 1 hour and 50 minutes to cook excluding the time for refrigeration. The recipe serves four.
Butter (unsalted) 2 tablespoons
Madeira 1 teaspoon
Black truffles (fresh and finely sliced) 1
Kosher salt To taste
Whole Chicken (dry and rinsed) 5 pounds
Olive oil (extra-virgin) 1 tablespoon
Black pepper (freshly ground) To taste
Take a small bowl and add wine and butter in it. Take half of the truffle slices and chop them coarsely. Add the chopped truffle slices to the mixture and whisk to combine. Now take the chicken and remove the chicken skin from the meat. You need to be very careful when sliding your fingers under the skin to not tear it part. Now take the butter mixture you have prepared and spread it across the chicken’s breasts and legs and under the skin as well. Be especially careful when placing the truffle slices under the chicken’s skin. Take salt and rub it all over the skin. Now place the mixture coated chicken on a plate and cover it with a plastic wrap. The chicken will now refrigerate for 12 hours at least. When the chicken is marinated for the given time period, heat the oven to get a temperature of 375⁰C. Arrange a rack in the middle of the oven. Remove the chicken from the refrigerator. Take olive oil it and rub the chicken’s skin with it. Season the skin thoroughly with black pepper and salt and leave the chicken for about 30 minutes at room temperature. Now put the chicken over the rack or roasting pan until you can see the juices running clearly. Before placing the chicken on the rack, insert a thermometer in the thigh and when it shows 165⁰C, cook it for about 75 minutes to 90 minutes. Remove the chicken from oven and serve.
Are you ready to serve your guests a meal that becomes the talk of the town? If yes, truffle roasted chicken is all you need.
Decrease the temperature to 350⁰F and bake for about five to ten minutes when the pastry is well cooked and the meat thermometer shows 130⁰F. Take another saucepan and bring the pan juices and Madeira to a boil until the mixture is condensed to 1/4th of the total. Add truffles, pepper, salt, broth and arrowroot mixture. Cook the sauce for five minutes until it thickens but make sure it does not boil. Now remove the fillet from the pan. Place it over a platter and use watercress to garnish it. Serve with sauce.