Ingredients:
Free-range chicken.
3 tablespoons of Truffle Sauce (an alternative if you don't have sliced truffles
1 head garlic, sliced in half through the cloves
1 whole lemon
Thyme sprigs
Parsley
Softened butter
Salt and pepper.
Method:
Preheat the oven to 190 °C. Carefully insert your fingers between the skin, breast and leg to create a pocket under the skin.
Using your fingers, insert about 4 tablespoons of soft butter evenly under the loosened skin. Carefully place Great Southern Truffle Sliced Black Winter Truffle or alternatively spread the truffle sauce on each breast underneath the skin. Pull the skin back over the breast and leg to secure the slices of truffle. Place garlic, lemon and herbs inside the chicken.
Truss chicken with butcher's string and fold wings under. Rub the chicken all over with 2 tablespoons of butter—generous drizzle oil and season with salt and pepper.
Roast for 45–60 minutes until the juices run clear.
Remove chicken from the oven and rest on a cutting board for about 10-15 minutes before carving and serving.
This recipe elevates classic roast chicken to new heights, infusing it with the earthy, aromatic charm of black winter truffle. Serving suggestions: asparagus, potatoes and mushroom cream sauce