Roasted chicken with truffle butter

This recipe uses a 7-day drying technique to help create a paper-thin roast skin crackling that will develop a satisfying crunchy texture with a deep, golden-brown colour. Add truffle butter for a luxuriously unforgettable flavour.

Roasted chicken with truffle butter Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  2 hours

• difficulty

  Easy

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Ingredients

• 1.6 kg whole chicken
• salt
• 1 lemon
• 1 bunch lemon thyme
• 150 g – 200 g truffle butter, softened 

Truffle butter

• 25 g fresh black truffle, grated
• 250 g salted butter, softened

Chilling time: 7 days 

Resting time: 30 minutes + 5 minutes

Instructions

1. Place the chicken on a tray and allow it to air-dry for 7 days in the refrigerator. Make sure there is plenty of space around the chicken to allow for air flow. After drying, the skin should feel dry to the touch and have a glassy appearance.
2. Preheat the oven to 90˚C fan-forced.
3. For the truffle butter, combine the truffle with the softened butter in a large mixing bowl.
4. Stuff the chicken cavity with salt, lemon and lemon thyme. Make a pocket between the skin of the chicken and the breast on each side. Fill each pocket with truffle butter, using your fingers to spread the butter under the skin as much as possible.
5. Place the chicken on a rack in a roasting tin and bake for 2–3 hours, or until the thickest part of the breast registers 60˚C with a digital thermometer. Every oven is slightly different, and this also depends on the size of the chicken. Remove from the oven and allow the chicken to rest for 30 minutes.
6. Increase the oven to 225˚C fan-forced and roast the chicken for an additional 5–10 minutes, or until the chicken skin is golden brown and crisp.
7. Leave to rest for at least 5 minutes before serving.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch The Full Episode Here

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