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PrintChristmas Truffle Chicken
I know that Christmas is coming and I wanted to make you something just a little more special than usual. I like to use organic chicken for this recipe and am a big fan of Yorkshire Valley Farms. Check out my truffles and let me know what you think (this is not for the kids’ party).
I know that Christmas is coming and I wanted to make you something just a little more special than usual. I like to use organic chicken for this recipe and am a big fan of Yorkshire Valley Farms. Check out my truffles and let me know what you think (this is not for the kids’ party).
![[+]](/images/uploads/recipes/2011/Nov/22/649_view.jpg)
Christmas Truffle Chicken
2
whole chicken, 1 1/2 to 2 kg
2
8 sprigs
thyme, fresh
8 sprigs
6 cloves
garlic
6 cloves
6 slices
black truffle
6 slices
1/4 cup
olive oil
60 mL
1/2 cup
white wine
125 mL
1 cup
chicken broth
250 mL
1 tsp
truffle oil
5 mL
kosher salt
black pepper, freshly cracked
Preparation
Serves 8
Cook time :
1 hour
|
Preparation time :
20 min
Christmas Truffle Chicken
1
Sprinkle chickens inside and out with salt and cracked black pepper.
2
Divide thyme sprigs and garlic cloves and stuff into cavities.
3
Run fingers between skin and meat on breast to loosen being careful not to tear the skin. Arrange truffle slices under skin and rub olive oil over skin.
4
Place chicken in roasting pan and transfer to 425°F (225ºC) preheated oven set on middle rack. Roast chickens until juices run clear when thickest part of thigh is pierced, about 60 minutes or until a meat thermometer inserted between the breast and thigh registers 185°F (85°C).
5
Transfer chickens to a platter, loosely cover with foil and allow to rest for approximately 15 minutes.
6
Meanwhile prepare sauce; place roasting pan over medium-high heat and add white wine to deglaze pan, scraping up the brown bits with a wooden spoon.
7
When the wine has evaporated, stir in the chicken stock and bring to a simmer. Cook for 3 minutes, or until the pan sauce has thickened slightly.
8
Stir in the truffle oil and season with salt and pepper. Carve the chicken and serve with the pan sauce.
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