How to prepare a truffled chicken
A whole chicken, brined, steamed and smothered in truffle butter is ready to roast. A truly decadent option for Christmas fare this year. As the chicken is entirely cooked through, the aim of this technique is to colour the chicken's skin and warm it through.
Remove the whole truffled chicken from its wrapping. Leave the chicken at room temperature for half an hour before cooking.
Preheat your oven to 200C.
Place the pre-cooked chicken in the pre-heated oven and roast for 35 minutes. We recommend taking the chicken out of the oven after 20 minutes of roasting to baste the skin. Tip the roasting dish to gently and use a deep spoon to baste the whole chicken, taking particular care to poor the roasting juices and butter onto the legs, breasts and wings.
When the chicken reaches an internal temperature of 65C, remove the bird from the oven and rest for 20 minutes.