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).


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


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.