| Servings | Prep Time |
| 4 – 6people | 20minutes |
| Cook Time |
| 45minutes |
|
|
Ingredients
- 1small – about 3lb Whole roasting chicken
- 1about 20g Augusto black truffle
- 1/4pound butter
- 2sprigs rosemary
- 1tbsp Augusto Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Pre-heat the oven to 230ºC/450ºF. Remove the chicken from the fridge and remove all the packaging. Wash and 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.
- 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.)