3 hours ago
Monday, January 12, 2009
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!!!!
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.
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.
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!
What a nice way to spruce up my weekly roast chicken.