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Roast chicken with truffle recipe
Created by Guillaume Brahimi with inspiration from Paul Bocuse
- Cuisine: French
Ingredients
1 organic chicken (size 16)1 fresh black truffle (about 50g)
1 garlic bulb
2 bunches thyme
2 bunches rosemary
1 bunch bay leaf
3 tbsp butter, softened
Sea salt
Cauliflower puree, caramelised eschallots and blanched cauliflower
1 whole cauliflower
½ litre chicken stock
2 tbsp butter
5 eschallots, halved
Sprinkle of white caster sugar
1 bunch parsley, roughly chopped
Reserved shaved truffle
2 tbsp whipped cream
Preparation
Preheat oven to 220°C.Using your finger, make a small incision between skin and breast meat of the chicken, sliding your finger along the breast meat to separate skin from the meat. Be careful not to break the skin.
Finely slice the truffle placing four or five slices under the skin on each chicken breast. Pull the skin firmly down to ensure truffle is secure on the meat. Reserve remaining truffle.
Halve the garlic bulb and place within the chicken carcass, along with 1 bunch of thyme, rosemary and 3 bay leaves.
Rub chicken with 2 tablespoons of softened butter and season with salt.
Place remaining garlic and herbs in an oven proof pan in a nest shape placing chicken in the centre. Place pan in oven for approximately 45-60 minutes or until cooked. This may vary, pending on chicken size and oven.
Once chicken is cooked, rub with remaining butter and remove from pan, along with herbs and garlic reserving the liquid in the pan. Place pan with cooking liquid on stove top and bring to a simmer, reducing by approximately half.
To prepare the cauliflower puree, caramelised eschallots and blanched cauliflower, simmer half the cauliflower in chicken stock until soft.
Meanwhile, in a separate pan, melt some butter. Add the eschallots and sugar. Cook until glossy and caramelised.
Using a stick blender, blend the cauliflower over low heat until it becomes a puree (add a little more stock if needed). Pass cauliflower through a fine sieve until velvety. Return to the stove to reduce more if required.
In a separate pot of boiling water, add the remaining cauliflower to blanche.
Drain blanched cauliflower and add to pan with caramelised eschallots. Sprinkle with the parsley and reserved truffle and toss through.
Finally, add the whipped cream to the cauliflower puree.
Carve and serve the roast chicken on a bed of cauliflower puree. Arrange blanched cauliflower mixture around the chicken. Drizzle with cooking juices reserved from the baking pan.
If you enjoyed this Roast chicken with truffle recipe then browse more French recipes, meat recipes, baking recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
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Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
Comments (4)
10 Oct 2011 01:48 AEST
Helen
Just love this variation of roast chicken! If you can't get your hands on fresh black truffles what else you suggest putting under the skin?
PS have loved the show Maeve and Guillaume make a great presenting team.
Agree(4 people agree)
Disagree(0 people disagree)
05 Oct 2011 06:30 AEST
Sue
23 Aug 2011 05:48 AEST
Liz
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