Monday, January 12, 2009

Truffle Happiness: Roast Chicken



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.

19 comments:

Ciao Chow Linda said...

Stacey - Lucky you to have such generous friends to give you treats like truffle oil and truffle salt, which I had never heard of. I'll bet the chicken takes on a whole new dimension. Those crusty roast potatoes look so tempting too.

doggybloggy said...

oh yeah...one of my favorite condiments....you need to have some truffled eggs....your chicken looks excellent!

kat said...

Ok, that looks wonderful & I bet tastes fantastic. Funny I had a bit of truffle overload in San Francisco, it seemed every restaurant was using it in everything for awhile. Maybe its been long enough that I can enjoy it again.

Pam said...

What a lovely gift! I would love a couple of jars of truffle oil. The roast chicken looks wonderful - I am sure the flavor was fantastic.

Proud Italian Cook said...

Can I please come over for leftovers?? Please!

Mila said...

Stacy..wow you have some great friends!

Culinarywannabe said...

Love the mac & cheese at the Hudson hotel! We are always bringing out-of-towners there in the summer since they have that amazing outside bar/lounge. And what a beautiful chicken!

Bob said...

Gorgeous chicken there. :)

StaceyEsq said...

That's no Purdue oven stuffer roaster! That's the fresh chicken from upstate New York, isn't it? That chicken would have been marvelous even without routine seasoning! So the truffles were just guilding the lily, so to speak. Bet it was marvelous and you didn't have any leftovers for salad!

Maria said...

My brother and sis in law gave us truffle oil for Christmas. I can't wait to use it!!

The Short (dis)Order Cook said...

That's a great gift. It sounds like you're having a lot of fun with it. The chicken looks wonderful.

noble pig said...

Wow, I didn't know I needed Truffle Salt but now i do! Very nice dinner!

ChrysV said...

Wow, that looks amazing. What an awesome gift of truffle oils. Thanks for posting!

EAT! said...

That truffle salt is one of my favorite condiments. I could eat it by the spoonful. I just love it sprinkled on a grilled beef tenderloin.

Peter M said...

If your're a really good girl, hubby will buy you truffle. You're on the right track...I saw Gordon Ramsay stuff shaved truffles under the skin...what say you? YUM!

we are never full said...

just realized i read this and never commented. delicious... you know how much we love truffle. in fact, we brought some black ones home from london when we were there last. been wanting to something different w/ them and this looks wonderful!

Pierre 'Pepper' Lamielle said...

Yum! It is so peasant chic!
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.

melissa said...

Just tried truffle oil last year and we went NUTS for it. I do need me some of that salt. It's expensive, sure, but the way I look at it is it also lasts quite a while (at least my oil did) and I felt the overall value was more than worth it for the heavenly taste.

Nice friends indeed!

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