Roast Chicken with Truffle Butter
Delicious and succulent chicken combined with the earthy taste of truffle. Serves 4.
- 1 whole chicken, 7-8 lb
- 2 oz truffle butter (4 tablespoons) *
- 1 small black truffle
- 1 oz unsalted butter (2 tablespoons)
- 1 cup white dessert wine (sweet)
- 2 tablespoons lemon juice
- 1 lb small onions, peeled
Pr-heat the over to 375° F. Rinse the chicken under cold water and pay dry with a paper towel. Place chicken in a large roasting pan.
Using a vegetable peeler or sharp knife (paring knife recommended), slice the truffle into paper-thin slices. Slide your fingers gently under the skin of the chicken to separate the skin from the flesh. Start at the breast and work towards the thigh. Evenly spread the truffle butter under the skin. Place slices of the truffle on top of the butter and press the skin back into place. Rub the unsalted butter over the outside of the chicken and season with salt & pepper. Stir together the lemon juice and wine and pour over the chicken. Place the onions in the pan.
Roast the chicken for 15 minutes before reducing the temperature to 350° F. Use the pan juices to baste the chicken. Roast for approximately 1 hour 15 minutes. Remove from oven and let rest for 10 minutes before serving. Serve immediately
* Instead of using truffle butter you can combine 4 tablespoons of unsalted butter, 1 tablespoon of truffle oil and a small amount of salt and pepper together to make your own truffle butter.