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Nutrition info

AmountPer 140 g serving
  • Calories270
  • Protein15 g
  • Fat21 g
  • Saturated fat5 g
  • Carbohydrates1 g
  • Fibrenull g
  • Sugarsnull g
  • Cholesterol60 mg
  • Sodium190 mg
% Daily ValuePer 140 g serving
  • Potassium6
  • Calcium2
  • Iron6
  • Vitamin A2
  • Vitamin C2
  • Vitamin B617
  • Vitamin B1215
  • Folate3
  • Magnesium
  • Zinc11
Food prep tip

Christmas Truffle Chicken

  • Whole
  • Gluten Free
Prepping20min
Cooking60min
Restingmin
  • Servings8
Nutrition informationThis recipe contains 15 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Sprinkle chickens inside and out with salt and cracked black pepper.

2

Divide thyme sprigs and garlic cloves and stuff into cavities.

3

Run fingers between skin and meat on breast to loosen being careful not to tear the skin. Arrange truffle slices under skin and rub olive oil over skin.

4

Place chicken in roasting pan and transfer to 425°F (225ºC) preheated oven set on middle rack. Roast chickens until juices run clear when thickest part of thigh is pierced, about 60 minutes or until a meat thermometer inserted between the breast and thigh registers 180°F (82°C).

5

Transfer chickens to a platter, loosely cover with foil and allow to rest for approximately 15 minutes.

6

Meanwhile prepare sauce; place roasting pan over medium-high heat and add white wine to deglaze pan, scraping up the brown bits with a wooden spoon.

7

When the wine has evaporated, stir in the chicken stock and bring to a simmer. Cook for 3 minutes, or until the pan sauce has thickened slightly.

8

Stir in the truffle oil and season with salt and pepper. Carve the chicken and serve with the pan sauce.