Roast Chicken with Australian Black Truffles

Roast Chicken with Australian Black Truffles

Recommended
Truffle Roast Chicken
Prep40 min
Cook1 hr 15 min
Yield :4
Level :Easy

Ingredients

  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 1.5kg chicken
  • 2 tbsp butter
  • 1 Australian Black Truffle approximately 20g, shaved
  • Bay leaves and fresh thyme
  • 1 head garlic cut in half horizontally
  • truffle salt and freshly ground black pepper

Directions

I meant to take a before and after shot – but it smelt so good we all forgot! You’ll have to use your imagination but trust me, it looks good!

  1. Preheat the oven to 200C/180C Fan Forced.
  2. Carefully run your fingers under the skin of the chicken to loosen and add sliced Australian black truffles between the layer of skin and meat.
  3. Place half the head of garlic inside the chicken along with a couple of bay leaves and fresh thyme.
  4. Place the onions, carrots, remaining half of the garlic, bay leaves and thyme in the roasting tin and place the chicken on top.
  5. Rub the chicken with butter and season the chicken all over with truffle salt and freshly ground black pepper.
  6. Roast for 1-1¼ hours, or until your truffle chicken is cooked through. (The chicken is cooked when the juices run clear from the thigh. If the chicken is not cooked through, return to the oven for a further 10 minutes and check again.)
  7. Once the chicken is cooked, remove from the oven, cover with foil and set aside to rest for 10 minutes.
  8. Remove the solids from the roasting tin and simmer the remaining liquid in a pan until reduced.
  9. Serve!
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About Post Author
Allow me to introduce myself with a quote from Nigella Lawson, “My qualification is as an eater”! Originally hailing from Hong Kong, I spent my formative years shuttling between one of the most densely populated places on earth and deepest, darkest Dorset, where resided an archaic institution for the gifted and talented - only joking! I've since discovered that I take to the country just as well as the urban intensity of Hong Kong, London and now Sydney. What does not surprise me is that I’ve ended up at the periphery of the food industry as I have always loved, and have a deep abiding interest in, food in all its glory. And Truffles! I just love truffles. Truffles happily combine with another great love I have, dogs. I feel the need to confess, however, my dogs are not truffle dogs as I’ve raised them much like my children, free range. But then, everyone’s happy! I love food, I love cooking and I certainly love eating!

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