Sprinkle chickens inside and out with salt and cracked black pepper.
Divide thyme sprigs and garlic cloves and stuff into cavities.
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.
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).
Transfer chickens to a platter, loosely cover with foil and allow to rest for approximately 15 minutes.
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.
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.
Stir in the truffle oil and season with salt and pepper. Carve the chicken and serve with the pan sauce.
- Serves: 8
- Prep Time:
- Cook Time:
- 2 whole chicken, 1 1/2 to 2 kg
- 8 sprigs thyme, fresh
- 6 cloves garlic
- 6 slices black truffle
- 1/4 cup (60 mL) olive oil
- 1/2 cup (125 mL) white wine
- 1 cup (250 mL) chicken broth
- 1 tsp (5 mL) truffle oil
- kosher salt
- black pepper, freshly cracked