Eric Pateman’s Roast Chicken with Black Truffle Butter.
- 115 grams unsalted butter, at room temperature
- 1 Tbsp Amola Truffle Salt
- 1 medium shallot, minced (about 1/2 cup)
- 1 1/2 teaspoons freshly ground pepper
- 1 size 16/18 fresh, organic chicken, brought to room temperature (this will take 2 hours)
- 1 garlic head, sliced in half crosswise
- 1 whole lemon, sliced in half crosswise
- Preheat over to 200°C. In a medium bowl, combine the butter, truffle salt, shallots and pepper, mixing with a wooden spoon until smooth. Separate the chicken skin from breast by sliding your hand beneath the skin. Do your best to separate some of the skin around the thigh as well. Smear most of the truffle butter mixture under the skin, onto the meat. Smear remaining butter mixture onto the outside of the bird. Use your hands to massage the bird to even out the butter mixture under the skin.
- Place garlic and lemon in the cavity and tie the legs together using kitchen twine.
- Place the chicken on a wire rack in a baking pan and then place it into the centre of the preheated over. Insert a digital meat thermometer into the thickest area of the thigh and set the alarm to go off at 72°C.
- Roast the chicken until starting to brown, about 30 minutes. Reduce oven temperature to 150°F and continue to roast, until the thermometer reaches 72°C. Tent with foil if the chicken is browning too quickly.
- When the chicken is done, carefully remove it from the oven and place it on the counter. Cover loosely with foil and let rest in a warm place. Carve after 20 minutes and serve. Sprinkle the carved meat with more truffle salt if desired.
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