Crisp chicken skin, succulent juicy meat and the rich earthy flavour of black truffle. This black truffle roasted chicken is the perfect mix of everyday comfort and extravagance.
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5 from 1 vote

Black Truffle Stuffed Roast Chicken

Crisp chicken skin, succulent juicy meat and the rich earthy flavour of black truffle. This black truffle roasted chicken is the perfect mix of everyday comfort and extravagance.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 3 -4
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 1 small chicken - about 1.2kg/2.6lb
  • black truffle (see notes for weights)
  • 50 g (1/2 stick) butter
  • 2 sprigs rosemary
  • 1 tbsp olive oil
  • salt and pepper to taste

Instructions

  • Pre-heat the oven to 230ºC/Gas Mark 8/450ºF
  • Remove the chicken from the fridge and remove all the packaging. Pat the skin dry and set aside for 15 minutes.
  • Take a sharpe knife and cut 3 deep slashes into the drumstick and lower chicken thighs.
  • Carefully work your fingers between the skin and the breasts of the chicken, to create a pocket under the skin.
  • Use a truffle shaver (or very thin micro cutter) to shave thin slivers off the truffle.
  • Push the truffle slices up under the skin until you have a nice thin layer. Any remaining truffle can be pushed into the slashes in the thigh meat.
  • Softly squeeze the butter between your fingers (This helps to make it pliable) and then push it inside the skin on top of the truffle. (See notes)
  • Lay the rosemary on the bottom of a roasting tin and then place the chicken on top.
  • Massage the skin with the olive oil and season generously with salt and pepper.
  • Place in the middle of the oven for 45 minutes. (Don't open the door during the cooking time. Set your timer and don't peek.)

Notes

How much truffle you use in this is really up to you and how much you have!
I used about 20g of truffle for my chicken. Probably 1/3 of a reasonable sized black truffle.
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