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Roast Chicken with Truffle Butter

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Roast Chicken with Truffle Butter

Roast Chicken, but make it luxe. Lescure French cultured butter meets Geofoods Porcini Truffle Cream, a hint of truffle dust, eschalots, thyme, and garlic for a rich, aromatic roast you’ll want to make on repeat.
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Course Main Course
Cuisine French

Ingredients
  

  • 1 large chicken (1.2kg-1.5kg)
  • 250g Lescure Demi-Sel Butter, softened
  • 80g Geofoods Porcini & Truffle Cream
  • 3g Geofoods Truffle Dust (approx 2 sachets)
  • 6 French eschalots, halved
  • 1 garlic bulb, halved horizontally
  • 5 thyme sprigs

Instructions
 

  • In a bowl, mix the softened butter with the porcini & truffle cream until combined.
  • Gently loosen the skin over the breast and thighs, then carefully spread the truffle butter under the skin, pressing it into the meat for maximum flavour.
  • Place the halved eschalots, garlic, and thyme sprigs in the base of a roasting tray to form a bed. Set the chicken on top, breast side up.
  • Dust the chicken generously with truffle dust, for perfectly crisp, flavourful skin.
  • Roast the chicken at 190°C for 40 minutes, reduce the heat to 170°C and cook for a further 35 minutes, until chicken is golden, and the juices run clear.
  • Remove from the oven and let the chicken rest for 10-15 minutes before carving. Serve with the roasted eschallots and garlic for a rich, aromatic finish.
Keyword #dinner, butter, chicken, Roast Chicken, Truffle Season

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