Melanie’s Herb Roasted Truffle Chicken

trh-melanies-herb-roasted-truffle-chicken

I’ve been searching for truffle butter for quite some time, but thus far only managed to find truffle salt and truffle oil. So why not just throw it both in the butter right? Well mix it with some herbs and stuff and you come up with a delicious moist Herb Roasted Truffle Chicken. Served with Hassel Back Potatoes which I just did using the same butter. Thoroughly enjoyable and indeed an idea for Turkey. 

Ingredients
1 whole chicken
100 gr pure butter
2 tblsp truffle oil
2 tblsp freshly chopped parsley
2 tblsp freshly chopped thyme
2 tblsp freshly chopped rosemary
1 tsp truffle salt
1 tsp coarsely ground black pepper
1 tsp chicken spice
2 minced garlic cloves
1 tsp lemon zest
(Mix all the above into a smooth past)
1 lemon halved and quartered
6-8 garlic cloves unpeeled
Few sprigs, thyme and rosemary

Method
Preheat oven to 170 degrees.
Make sure the chicken is at room temperature, washed and pat dry with paper towel. Gently pry skin away from the chicken and stuff the truffle herb butter under the skin, pushing as far back as you can.
Massage the entire skin with the butter as well. (I reserved some of this butter for my potatoes.
So at the outset, gauge how much you are you going to need for the chicken only).
Season the inside of the chicken slightly with the salt, pepper and chicken spice.
Insert, the lemon pieces, garlic cloves, rosemary and thyme.
Tie the legs with butcher’s twine (string).
Roast for approximately 45 minutes on middle rack. I inserted a dish with water in the oven to keep the chicken moist.

HASSELBACK POTATOES
4-6 potatoes, peeled.
1 tblsp kosher salt
1 tblsp white vinegar

Slice the bottom of the potatoes so that it stands flat
Slice it a few mm apart but not right through
Put in a dish of cod water and add the salt and vinegar
(this removes the starch) – leave for 15 minutes
Remove and pat dry,
Place a thin film of oil at bottom of roasting dish
Add potatoes
Melt truffle butter in microwave and brush over potatoes
Using back of teaspoon get butter in between potato layers
Sprinkle with some truffle salt and black pepper and any remaining chopped herbs. Place on lower rack with chicken.

Prepared, tried and tested by:  Melanie Kramar

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This entry was posted in Poultry, Vegetables and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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