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Cooking Across 4 Generations

Using recipes collected from 4 generations of one family

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Truffles

Truffle Roast Chicken

One final item I prepared using the fresh truffles recently was a roast chicken with truffles. This was another thing I have read about and wanted to do try for some time.

I am not going to specify a size for the chicken, as we are a two person household I only buy a smaller size 12 chicken. This recipe needs to be started the day before you want to cook it, this allows for the truffle to infuse the meat of the chicken.

1 free range organic chicken

20 gr Truffles, sliced (If using a larger bird, use more truffle)

60 g Butter, softened to room temperature

Salt and pepper

Wash your chicken inside and out. Dry with paper towel.

Gently separate the skin of the chicken from the breast meat.

Lay the slices of truffle over the exposed meat.

Form the butter in to two oval shaped pieces and lay on top of the truffles. (Alternatively you can finely grate the truffle into the softened butter and mix together before forming it to place on the chicken.)

Gently settle the skin of the chicken back over the butter/truffle. Truss your chicken with butchers twine.

Place in to baking dish and then cover securely with cling film and leave in fridge over night.

Before
Before

Remove chicken from oven ½ an hour before you want to start cooking it.

Preheat oven to 220C.

Remove the cling wrap and season the chicken with the salt and pepper. Drizzle with a little olive oil, place in oven and cook according to the size of chicken you have used, or until the juices run clear when tested.

After, love how the truffle is visible through the skin
After, love how the truffle is visible through the skin

Serve with your favourite vegetables and some gravy.

You could just use chicken breasts that have the skin on and place the butter under the skin the same way as the whole chicken. Just a quick seal in a fry pan before finishing in the oven would be a good idea.

Mr CA4G takes his own lunch to work so this week he had some rather decadent truffled chicken sandwiches.

Truffle Season

I bring you a service interruption to my recent travel posts. Having had all manner of exotic ingredients during our holiday (think foie gras, exotic mushrooms, bamboo clams, truffles) I was happy to receive an email from Bonnes Truffes letting me know that fresh Australian truffles were in season. I placed an order and eagerly awaited delivery of what Brillat Savarin called ‘diamonds of the kitchen’.

Black Truffle from Bonnes Truffes Southern Highlands NSW
Black Truffle from Bonnes Truffes Southern Highlands NSW
Another angle of the truffle
Another angle of the truffle

Not having encountered a fresh truffle before Mr. CA4G and I realised quite quickly that they are rather pungent. Upon opening the package they were in, Mr. CA4G quickly asked what the stench was, thinking there was something off in the fridge. We had a bit of a laugh.

I also got to use the $60 truffle slicer that I bought two years ago. I knew I would have a use for it one day.

Truffle slicer - GEFU brand
My GEFU truffle slicer

My first plan for using them was scrambled eggs. To do this I needed an airtight container and some eggs. The eggs are placed in the container with the truffle for at least 24 hours. I would recommend a little longer, maybe two or three days. Then you make your scrambled eggs as normal.

Eggs with the truffle in their airtight jar
Eggs with the truffle in their airtight jar

Personally I use about 3 tablespoons of cream for 5 eggs, a little salt and pepper, about 20 grams of butter melted in the pan. Whisk the cream and eggs and then in to the pan and gently stirred with a silicone scraper until they are cooked through.

Cream
Cream
Eggs and cream ready to go
Eggs and cream ready to go
Butter ready to melt
Butter ready to melt
Just about ready
Just about ready

On to some toast and then I finely sliced some truffles over the top.

Truffle meets slicer
Truffle meets slicer
Ready to eat
Ready to eat

Delicious! So good in fact we had it two days in a row.

I also used the truffles for lunch with fresh pasta, a little onion and pancetta sautéed in olive oil, butter and lots of parmesan. I also shaved more truffle over the top. Not the healthiest option but certainly very tasty.

Home made pasta, Pancetta, parmesan and truffle
Home made pasta, Pancetta, parmesan and truffle

A delicious weekend all round.

I have a small piece left some eggs in with it for scrambled eggs on the weekend and another lot of the pasta. Can’t wait!

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