I don’t often make roast chicken as a special meal because I cook one up every week to use on sandwiches and make stock. However, if I want to make it a standout Sunday dinner, truffle butter definitely adds a luxury element.
Serves: 4–6
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2kg whole chicken
- 100g truffle butter*
- 2 tbsp olive oil
- Salt & pepper
- 1 tsp truffle salt (optional)
Method
- Heat oven to 200°C. Rinse chicken under running water, including inside cavity, and pat dry with paper towels. Place chicken on roasting rack that has been set inside deep roasting tray.
- From bottom end of chicken, push your fingers under skin to form a gap, then push most of the truffle butter under the skin to cover entire breast area. Save a little butter to rub on top.
- Rub olive oil all over outside of chicken and season with salt and pepper. Rub in remaining truffle butter over legs and wings. As an optional step, tie together legs with kitchen string to keep neat while baking. This is just for aesthetic purposes.
- Pour cup of cold tap water into roasting tray and put in oven. Bake for 1.5–2 hours, basting regularly and topping up water if it runs dry. You’ll know chicken is cooked when you insert skewer into thickest part of thigh and juices run clear.
- Remove from oven and cover loosely with foil. Allow to rest for 10 mins then sprinkle with truffle salt (optional), carve and serve with your favourite vegetables.
- *If you can’t find truffle butter at your local gourmet food shop, look for truffle salt or truffle oil and mix these into 100g of regular softened butter for a similar result.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
