Recipe
Christmas Truffle Chicken
Prep Time: 20 min
Cook Time: 1 hr
Serves: 8
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).
Contributed By: Recipe by Rob Rainford
Ingredients
2
whole chicken, 1 1/2 to 2 kg
8
sprigs thyme, fresh
6
cloves garlic
6
slices black truffle
1/4 cup (60 mL)
olive oil
1/2 cup (125 mL)
white wine
1 cup (250 mL)
chicken broth
1 tsp (5 mL)
truffle oil
kosher salt
black pepper, freshly cracked
Instructions
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 180°F (82°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.