Episode 16: Chicken

CHICKEN WITH TRUFFLES

* *From “The Great Canadian Food Show” cookbook by Chris Knight (Macmillan Canada 2000)

1 4 lb chicken, preferably grain fed
1 black truffle
1 lemon, halved
2 sprigs of thyme
2 sprigs of savoury
2 sprigs of rosemary
3 shallots, diced
3 garlic cloves, diced
1/3 cup of unsalted butter

Preheat your oven to 375F. Slice the truffle into 10 rounds. Squeeze the lemon juice into the cavity. Add the lemon, shallots, and half the herbs and garlic

Mix the rest of the herbs and garlic with the butter.

Carefully separate the skin from the chicken breasts and slather with the herb butter. Arrange truffle slices on the breasts between the skin and the butter

Gently truss the bird. Season with salt and fresh cracked pepper.

Place the chicken on a rack in the roasting pan and roast in the middle of the oven with the breasts pointing towards the rear for about 1 hour and 20 minutes.

Tent the chicken for 15 minutes before serving so that the juices settle Carefully slice the entire breast away from the carcass as one big piece so that the skin and truffles remain with the breast. Serve immediately with gravy and favourite side dishes.

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