- Serves: 6-8
- Cook Time: 1 hour 30 minutes
- Prep Time: 10 minutes plus 2 days marinating
- Effort: easy
- 1 large free-range chicken
- 1 truffle
- 250 g butter
- olive oil
- 500 g macaroni
Tips and Suggestions
Your chicken needs to be very fresh as it will sit uncooked in the fridge for two days absorbing the flavour of the truffle.
Use your leftover truffle butter tossed with hot tagliatelle, melted over eggs or plainly cooked fish.
1. Loosen the skin around the breasts of the chicken by sliding your fingers between the flesh and the skin.
2. Shave the truffle very finely, either with a truffle mandolin or a cheese slicer. Slide some of the truffle slices under the skin of the chicken and pat it down.
3. Wrap the chicken tightly in cling film and leave it in the refrigerator for 2 days so the flesh can absorb the flavour of the truffle.
4. Unwrap the butter. Take some of the remaining truffle slices and place them on top of the butter before rewrapping it tightly. Place in the refrigerator and leave so that the butter takes on the flavour of the truffle.
5. When ready to cook, heat the oven to 200C/180C fan/Gas 6. Unwrap the chicken, place it in a roasting tin, drizzle with a little oil and roast for 1 hour-1½ hours, depending on its exact size. The bird is cooked if the juices run clear when a skewer is inserted in the thickest part of the thigh.
6. Shortly before the chicken is done, bring a large pan of salted water to the boil and cook the macaroni according to the packet instructions. Drain thoroughly, return the pasta to the hot pan and stir some of the truffle butter into it, letting it melt. Meanwhile, allow the chicken to rest in a warm place.
7. Carve the chicken. Give the macaroni a stir and add a bit more butter to it, then serve with the chicken.
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