Created on 10/17/2023
Ingredients:
- 1 5lbs whole chicken organic
- 2 g black truffles small 30 (jarred truffles)
- 2 tsp truffle sea salt + more to taste
- 1 tsp sweet paprika
- 10 thyme sprigs
- 2 leaves bay
- 3 sage sprigs
- 8 leaves sage
- leaves from 2 thyme sprigs
- 10 cloves garlic in paper
- 2 lb golden potatoes
- 1 tsp olive oil
- 1 tbsp truffle butter (optional, can sub for oil)
Ingredients:
Step One: Pat the chicken dry with paper towels and set it in the refrigerator to air dry overnight
Step Two: Pat the chicken dry with paper towels and set it in the refrigerator to air dry overnight
Step Three: Remove the chicken from the refrigerator and pat dry some more with paper towels including the cavity
Step Four: Preheat your oven to 450”F. Meanwhile rub the chicken all over with 1 teaspoon of olive oil and season with the truffle salt and paprika all over. Stuff the cavity with the thyme and sage sprigs, garlic cloves and bay leaves
Step Five: Thinly slice 6 slices of the black truffle. Without tearing the skin make sure to stuff them underneath the skin of the chicken breast
Step Six: Make a slit in the fat hanging from the back of the chicken and insert the end of each chicken leg through the slit in the opposite direction, having the legs cross each other
Step Seven: Very lightly oil the bottom of a large roasting pan and set a roasting rack in the middle. Make sure to oil the roasting rack before placing the chicken on top breast side up. Make sure to tuck in the wing tips as well
Step Eight: Allow the chicken to rest at room temperature for 30 minutes before roasting. While the chicken is resting, scrub and cut the potatoes into large but equal pieces. Transfer to a pot and cover with cold water. Bring to a simmer, add a good pinch of sea salt and boil for 7 minutes
Step Nine: Drain the potatoes in a collander and allow them to dry in their steam for a few minutes. Meanwhile transfer the truffle chicken to the preheated oven and roast for 25 minutes. After 25 minutes have past carefully open the oven door and add the potatoes in the bottom of the roasting dish together with the sage leaves. Gently toss them to coat a little in the drippings from the bottom
Step 10: Roast everything together for another 25 minutes and carefully using a spatula try to turn the give the potatoes a gentle toss
Step 11: Very carefully add the truffle butter on top of the chicken. It will immediately melt from the heat and drip down onto the sage potatoes to coat them
Step 12: Roast everything together for another 20 minutes or until the internal temperature reaches 165”F
Step 13: Remove the truffle chicken from the oven and carefully transfer it to a serving dish. Taste the sage potatoes and give them a final sprinkling of truffle salt if necessary. Then scoop them out and place them on the serving dish surrounding the truffle chicken
Step 14: Thinly slice the remaining black truffle and sprinkle it over the top of the chicken together with the thyme leaves and whatever edible flowers you might have around
Notes: Allow the chicken to rest for 10 minutes before slicing