Truffle-Scented Roast ChickenRecipe By: Amy Rosen
Make an easy truffle butter and try this no-fail roasting method for an impossibly juicy chicken.
- 3 tbsp butter, at room temperature
- 2 tbsp truffle paste (also known as Truffle Sauce, a 180-g jar is good for many truffled chickens to come)
- 1 large roasting chicken, 31⁄2 to 41⁄2 lb., rinsed and patted dry
- Kosher salt
- 1 lemon
- 1 bunch flat-leaf parsley
- Freshly ground black pepper
Directions Yield: Serves 6
- In a small bowl, mix together butter and truffle paste with a good pinch of kosher salt.
- Using your fingers, work from the neck and gently pry chicken skin away from as much of the breast as possible without tearing it. Massage truffle butter under skin, covering as much flesh as possible, even getting under the skin of the thighs. Cut lemon in half and stuff into cavity of bird along with parsley. Truss chicken, or simply tuck wing tips underneath and tie legs together.
- Preheat oven to 450°F. Season chicken with salt and pepper, and place on a wire rack over a roasting pan breast-side-up. Roast, uncovered, for 20 minutes. Reduce heat to 350°F, and roast for approximately 70 minutes more. The general rule of thumb is about one hour of cooking for a 3-lb. chicken, and an extra 10 minutes for each additional pound. A thermometer stuck into the meaty part of a leg (without touching the bone) should register at 170°F, the joints should feel loose, and the juices should run clear. When fully cooked, remove chicken from pan and set aside on a cutting board tented with foil for 15 minutes before carving and serving.