Ingredients
- One whole chicken . chicken, rinsed and dried
- 50 gr Sliced black truffles, Ready pack from Profine Food Stores.
- White Truffle Salt and freshly ground black pepper, some Black Truffle Powder – Profine Food Stores
- 1 clove garlic, peeled and halved lengthwise
- 2 tbsp. butter, softened
- 2 tbsp Black Truffle Oil – Profine Food Stores
- madeira and cognac
How To Cook :
Working from the neck opening with your fingers, gently pry chicken skin away from as much of the breast and legs as you can without tearing it. Slip truffle slices under skin in a single layer, covering as much flesh as possible. Truss chicken, wrap loosely in plastic, and refrigerate overnight.
STEP 2
Preheat oven to 400°. Rub chicken with White Truffle salt , Black Truffle Powder and pepper. Rub large piece of foil with garlic and then butter and Black Truffle Oil . Pour madeira and cognac into chicken cavity and on foil. Place chicken on foil and wrap into a neat, tightly sealed package. Bake on a baking sheet for 1 hour (10 minutes longer for a large chicken). Place package on a serving platter and open at the table to allow everyone to enjoy the fragrant steam. Serve with buttered egg noodles and good crusty bread.
Preheat oven to 400°. Rub chicken with White Truffle salt , Black Truffle Powder and pepper. Rub large piece of foil with garlic and then butter and Black Truffle Oil . Pour madeira and cognac into chicken cavity and on foil. Place chicken on foil and wrap into a neat, tightly sealed package. Bake on a baking sheet for 1 hour (10 minutes longer for a large chicken). Place package on a serving platter and open at the table to allow everyone to enjoy the fragrant steam. Serve with buttered egg noodles and good crusty bread.
Leave a Reply