TRUFFLED ROAST CHICKEN

This recipe yields an incredibly juicy and moist chicken, producing a perfectly roasted, golden brown bird. The preparation process involves a series of simple steps that help flavour and maintain moisture in the chicken. The result of which is a tender roast chicken bursting with flavour. The added aroma of white truffle adds another layer of decadence to an already delicious meal.

Ingredients you will need:

BRINE

1.5L water

1.5kg ice

150g sea salt flakes

45g brown sugar

10 black peppercorns

4 bay leaves

2 sprigs of thyme

2 sprigs of rosemary

1 lemon quartered

4 cloves of garlic

ROAST CHICKEN

1 whole chicken (1.5kg - 2kg)

1kg chat potatoes

2 sprigs of thyme

1 lemon

5g sea salt

50g Garlic Truffle Butter (click for recipe)

50g extra virgin olive oil

1 whole garlic

Step 1

Bring 1.5 litres of water to the boil and add in all ingredients except the ice. Bring back to boil to dissolve the

sugar and take off the heat. Add the ice to cool the brine. If ice is not available, cold water will work too. 

Allow the brine to cool completely and transfer to a large pot or bowl and place the whole chicken into the brine,

with the breast facing down, and the back of the chicken facing up. Brine in the fridge for 24 hours..

STEP 2

Prepare the chicken for roasting:

1. Remove the chicken from the brine and place on a chopping board, breast side up. Then pat dry with paper towels. 

2. Starting from the cavity side, use your fingers to gently separate the skin from the chicken breast, being careful not to puncture the skin. Slide a slice of Truffled Garlic Butter under the skin over the breast meat.

3. Twist the wings such that the tips tuck under the chicken. 

4. Stuff the Cavity of the chicken with the lemon and using string or foil, tie the legs of the chicken together at the end of the leg joint.

5. Drizzle with extra virgin olive oil and rub evenly all over the skin. Lightly season with sea salt.

6. Weigh the chicken. This determines the cooking time.*

STEP 3

Cut the garlic in half across the middle, leaving the outer skin intact. Then cut the potatoes in half and place

them, along with the garlic into a mixing bowl. Chop the thyme and add to the bowl. Season with sea salt, add the

olive oil and toss together.

Preheat the oven to 180C.

Line an oven tray with baking paper and lay the potatoes on the tray, forming a bed for the chicken. Place the

chicken on top and roast for between 45 - 60 minutes.

*Note: When roasting a chicken, every 500g of chicken will take an additional 15 minutes to cook. For example, a 1.5kg chicken will need 45 minutes cooking time, and a 2kg chicken will need 60 minutes.

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