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Truffle Roast Chicken

Serves

6

Preperation time

40 minutes

By
Flinders Truffles

In France this traditional recipe is called Poulet en demi-deuil (chicken in half mourning) with the Black Truffle representing a black veil. The chicken can be prepared a day in advance, if time permits, to allow the Truffle flavour to be further infused into the meat and skin.

Ingredients:
  • 1 x 1.8kgWhole chicken
  • 50gButter
  • 30-40gFresh Black Truffle
  • 30gButter
  • 50gPancetta or Prosciutto
  • 1Onion (chopped)
  • 2Garlic cloves (chopped)
  • 1 StalkCelery (thinly sliced)
  • 1Carrot (chopped)
  • 1 TbsBrandy
  • 1/2 cupBreadcrumbs
  • 1 tspRosemary (chopped)
  • pinchSea salt & black pepper
  • 10gFresh Black Truffle
Instructions:
  1. Preheat oven to 200 degrees Celsius
  2. To make the stuffing: Heat butter in a fry pan, add pancetta and saute.
  3. Add onion and garlic, reduce heat and cook until for 10 mins until onion is caramelised.
  4. Add carrot and celery, sauté until tender, then increase heat, and add Brandy. Let the Brandy set alight.
  5. Once flame is out, Stir in rosemary and breadcrumb, and season to taste.
  6. Stir through Fresh Black Truffle.
  7. Allow mixture to cool, then stuff the Chicken cavity.
  8. Preparing the Chicken: Using your fingertips, gently create a gap between the skin and the breast, then place a single layer of shaved Truffle between the flesh and the skin.
  9. Truss the Chicken with cooking twine.
  10. Rub the skin all over with butter, and season with salt & pepper.
  11. Place Chicken in a roasting tray, and roast for 45-50 mins, or until the skin is golden brown and the juice runs clear when pricked with a skewer.
  12. Remove from oven, transfer from tray, cover with foil and set aside to rest.
  13. Skim the fat from the top layer of pan juices and discard.
  14. Finely shave Fresh Black Truffle into the pan juices, stir to combine.
  15. Break down the Roasted Chicken to serve, spoon over the juices and serve immediately.
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Local Peninsula Ingredients
Meat

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