Truffle chicken

, 0

I received two summer truffles and a truffle slicer as a Christmas present. There have been three foods on my end-of-the-year menu that were seasoned with truffles. The taste of summer truffles is not as strong as that of black winter truffles, but they left a slight truffle taste on the food, which tasted very delicate and good. One of the dishes I made was a whole corn broiler seasoned with truffles. A corn broiler is nothing more than a chicken that has been fed corn, so the skin of the chicken is yellowish and the meat is a little sweeter than a normal broiler.

Preparation time: 2 hours
Level: Easy
Quantity: For two to four

Ingredients:
One approximately 1.5 kg broiler
20 g of truffle slices
Sea salt and black pepper to taste

A bag full of raw Brussels sprouts
30 g of grated parmesan

Preparation:

  1. Mix ground black pepper and sea salt in a bowl.
  2. Using a truffle cutter, cut the truffle into slices about 1 mm thick
  3. Using your hands, insert your fingers under the skin of the chicken and release the skin from the membrane underneath on both the legs and breast of the chicken. Try to break the skin.
  4. Season the chicken from under the skin, and rub the salt and pepper mixture well into the meat.
  5. Stuff the truffle slice and truffle pieces under the skin on both the breast and legs.
  6. Place the chicken on the baking rack and the shell on the baking pan.
  7. Bake the chicken at 150 degrees C for about 1.5 hours.
  8. At the same time, clean the Brussels sprouts, cut off the dried end of the Brussels sprouts, and remove the ugly and black leaves.
  9. Put the chicken with the grate on the cutting board for a while, pour the Brussels sprouts into the fat and broth that has dripped from the chicken, mix well with a spoon, and lightly season with salt and pepper.
  10. Place the chicken back on top of the Brussels sprouts and cook both the chicken and the Brussels sprouts for about 30 minutes.
  11. Put the chicken on a cutting board with a grate, grate some parmesan with a fine grater, mix the Brussels sprouts once more, and sprinkle with grated parmesan.
  12. Place the Brussels sprouts in the oven for a couple of minutes so that the parmesan begins to melt.
  13. Serve the chicken warm with Brussels sprouts.
    Ready!!