Truffle Happiness: Roast Chicken
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QbJ6JAkWXrupuUhOBIngaR6Ua_GcWar4_eFpkSeBhmjMAWSbIrCTlO-6v4OLLPBV5WvBt10pPGQF5Y0n_VkY-qJa7tYRUfCtH114DWlmGIEyVs1QwrIY32g3yVGHVt9xVihcxJyOmuXD/s400/truflpig.jpg)
Happy happy truffles! and I am not talking about chocolate truffles (though I like those too!).
I'm talking about those dog sniffing (Italy), pig hunting (France), pricey little pieces of treasured fungi that make every dish you add them to, just DECADENT!
I love receiving food presents and during the holidays I received a beautiful box of truffle oil, both noir and blanc (black and white) from Olivier & Co. Also in the box was fig vinegar (I LOVE FIGS more than I love truffles) and fig preserves.
What a nice treat!!!!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAObgUHpdb2CJ2tpo15t-148eN3iBdFVLff8Veu_8Eu_qGDgOYZPDPlYVt5bhZrgzw9fgayt03IjbwSrg9kk21wMEev8z2nqvu8qYi_5WKBNTcWWehALcaoAnDEBc-7TLqKYxSgfjgW0RE/s400/truffle+oil.jpg)
While in NYC staying at the trendy Hudson Hotel, we ate the most delicious baked macaroni and cheese with a garlic & herb crust with roasted chicken and white truffle oil at their Hudson Cafeteria restaurant. Sounds weird, but in the middle of January on a snowy night, at 10 pm, this was heavenly.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioB9XX0kIbnB2SRQDWxIQK5wBgpU90IdOeJK6ROxR3VVVR8lxWN8LFPvjPfHDqMfYLT0kpMCLclOdW1v14TCVh_DdaaXiet2UbSr9Q2hR2WeXIwtZT-emWtjCEztS_sxFkC-Fsmn-cFz9H/s400/hudsonCafe_noflash.jpg)
So, I decided to make a truffle roast chicken with truffle salt and truffle oil.
The mac and cheese will have to wait till tomorrow. I can't afford the calories right now.
This was so simple.
I rubbed olive oil all over my bird (a 4 lb. chicken) and sprinkled truffle salt underneath the skin (truffle salt can be ordered by mail). It is pricey, about $23. imported from Italy, but it goes a long way.
Stuff the inside of the bird with fresh herbs, such as rosemary sprigs or thyme.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnMDTykDhQQoRz_oV-yqKwCA0YVMwNMxhBJO7E_56eXETx40Hu2T7hydwW8QakmKyL5F-WRmwecRX1mW7cjxAQyqBC3imyOYpwThaYtFLxKoSszhNAyR83tV-d4qysr-oieINWKV3hxlP/s400/truffle+chicken.jpg)
Roast in a pan at 425 degrees for about an hour plus a few minutes.
There will be only a small amount of pan juices for gravy.
When you remove from the oven, drizzle some of that yummy truffle oil on top. Wait a few minutes before slicing.
I even drizzled it on my roasted potatoes!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWGbSHZqJH6Siclo5LINa-3LA0yz2MMr0apmeHxsVm1dlXI_LeUkRG3xE7sfvYHiMQSsnCKAdAl3jERX5fnlYswbLLNuFpoq-RISyiY-LMdDk3icTYJ7CdBjetxbTJl4g5eTbk8PtZfPd/s400/truffle+potatoes.jpg)
What a nice way to spruce up my weekly roast chicken.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYtOMEY1BdTxUEEAC4VzVTpOmyDvrJUjTxlLN2T6kJKCl_b94k9DtR2VGx9eR_XtHzIBA_6vutqujnuzhd-erBhQa9umZTtH-nvqI04_sgJs6W17r0EyrpBDTDnnAv7-DTOu6Ij0XaMH_/s400/truffle+chicken2.jpg)
Comments
In France there's a classic dish using thinly sliced black truffles layered intermittently under the skin all over the chicken called en Demi Deuil.
It means half in mourning because you can see the black circles showing through the skin when it is roasted.
Nice friends indeed!