Truffle Roasted Chicken

S

susankentfieldca

Well-known member
Truffle Roasted Chicken

(serves 4)

Spice Mix:

1 1/2 tsp sea salt

1/4 tsp black pepper -freshly cracked

1/2 tsp garlic powder

1 tsp dehydrated minced onion

1/2 tsp sweet paprika

1/4 tsp nutmeg -freshly grated

1 x 4 lb roasting chicken -butterflied & back bone removed

1 lemons -sliced

1 orange -sliced

6 garlic cloves

1 tbs extra virgin olive oil

1/2 tsp truffle oil

2 parsley sprigs

5 thyme sprigs

4 bay leaves

1. Rinse the chicken and dry it very well with paper towels. Gently loosen the breast skin with your fingers and rub with some of your spice mix then insert 2 of the garlic cloves under the skin.

2. Rub the chicken with 1 tbs of the extra virgin olive oil and sprinkle with the rest of the spice mix all around. Set on a platter skin side up and refrigerate uncovered for 2 hours. (this will help dry out the moisture, resulting in extra crispy skin)

3. Preheat your oven to 425 F degrees. Cover the bottom of a large enameled roasting pan with the orange and lemon slices. Top with the parsley sprigs, thyme, garlic cloves and bay leaves. Set the butterflied chicken on top, skin side up and drizzle with the truffle oil.

Allow to sit at room temperature for 20 minutes.

4. Roast the chicken for 20 minutes at 425 F degrees, turn down the heat to 375 F degrees and continue roasting for one hour, or until juices run clear and the internal temperature reaches 165F degrees (cook 20 minutes/ pound of chicken). Remove from the oven and allow to rest for 10 minutes before carving.

Don’t baste the chicken if you want the skin to crisp up to perfection.

I made this last night. Heather sent it to me and I finally cleaned out the freezer enough to find the whole chicken I had gotten for this purpose!

It was one of the best chickens I've made!!! I didn't have all the spices for the rub, but DH brought me back some rubs and spices from his trip to San Antonio, and one of the rubs had just about everything in it, but nutmeg( I hate nutmeg anyway!) plus jalapeno powder.

I added carrots and potatoes the last 45 minutes. The house smelled wonderful last night and still does today!

Thank you Heather!!!!

 
This sounds lovely! Is the 1/2 teaspoon of truffle oil enough to make an impact?

I have a white truffle oil, as well as truffle salt, and I'm loving both of them.

Recently, we went to two different sushi bars. At both bars, they served a sashimi (slices of raw fish, drizzled with truffle oil! I would have never thought to use truffle oil on raw fish, but it was fabulous!

One bar used opakapaka, a white fish, and the other was ahi, a red fish. Loved both smileys/smile.gif

 
Hi Sandi, I would use more next time. It was my first time using

truffle oil, so I followed the recipe. My gut was telling me more, more, but my head was saying follow the recipe. I know who I'll listen to next time!!!

 
Truffle Salt

I bought some Black Truffle Sea Salt while in Italy last Summer and discovered it is amazing on roasted meats. My friends loved the pork loin I made last weekend for them. I did find some truffle salt at both Sur La Table and Surfas in LA, but I think the % of truffles in the salt was lower than the jar I got in Florence.

(Side note... I was down to my last euros before leaving Florence and I found the jar of salt. I debated buying the jar, but had decided it would be something to bring back from my 1st trip to Italy. When I arrived in Venice, I found that my clothes were lightly perfumed with the truffle smell. I joked with my traveling companions that I wouldn't have to worry about the drug dogs at the airport, but I might get chased by a truffle pig.)

 
Thanks for the warm Welcome!!

Glad I found this site... I had posted years ago at Gail's and had really enjoyed the recipes and the company there.

 
You were 'Timid' there too, weren't you?! I remember you! Welcome home smileys/smile.gif

p.s. I was "Jane in L.A."

 
Still Timid...

I remember you so kindly typed out the long directions for Nancy Silverton's Chocolate Sour Cherry Bread for me. I still have the recipe and have friends who hint that its been a long time since I baked the last loaves.
You're chezz now, but are you still in L.A.?

 
Selezione Tartufi (Truffle Salt) at Surfas or Culinarydistrict.com

Thanks for the link... The salt I got in Italy was coarser, but I did get a jar of the same truffle salt shown at your link at Surfas in LA. for a bit less. (Now, if you're LA as in Los Angeles, this would be a bit closer than the amazing Pike Place Market.)

 
Yup, still in L.A. - when we started here at Finer Kitchens, I couldn't have spaces or periods

in my name, so I took this old high school nickname smileys/smile.gif

You know, I've never made that bread -- glad to hear you did and liked it!

 
Timid, didn't know you were a fellow "Californian-ite." I've been to Surfas several times but I >

happened to be on vacation (visiting "Marc in Seattle") with CB when he pointed me at the Truffle Cafe, pointed out that I had a credit care, then got out of my way.

Does it mean you have a problem if you take out a second mortgage to afford condiments?

 
So. Cal all my life.

When I was down to my last euros in Florence, I debated giving up my last scoop of gelato at Tranita (by far, my favorite gelateria in Italy) on my way to the train station in order to buy the jar of truffle salt. Fortunately, there was an ATM nearby and I kept my promise to always buy a cookbook and any regional specialty which caught my fancy while traveling.
Which other truffle items did you discover at the Truffle Cafe? I bought some truffle cream later in my trip which was amazing on the procuitto sandwich at I Fratellini (truly a hole in the wall in Florence).

 
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