Truffled Chicken with Porcini Stuffing
Pimp Your Chook! A simple way to transform our already excellent free-range chickens into a super luxurious dish to entertain or simply enjoy with family with a really good bottle of pinot noir or Nebbiolo. We have suggested you use truffle paste, (available at Tonna’s or Blake Family Grocers) but if you’ve got your hands on a locally grown Daylesford truffle, then nobody is going to stop you grating it into this dish. You can make a quick sauce by deglazing the roasting pan with a glass of white wine and cook until reduced by half.
Serves 4-6
Ingredients
1.8kg free-range chicken
50g dried porcini mushrooms
2 tablespoons olive oil
1 pork and fennel sausage
½ leek, white part only, finely chopped
2 cups sourdough breadcrumbs
4 tablespoons truffle paste
1 small egg
salt and pepper
50g softened butter
extra virgin olive oil, extra
Method
Place the porcini mushrooms in a small bowl and cover with hot water to soak.
Heat the oil in a medium-sized saucepan over medium heat. Remove the meat from the sausage and chop to break it apart. Add to the oil and cook for a few minutes, add the leeks and cook for five minutes or until the leeks are softened.
Remove from heat. Allow to cool until warm. Add the breadcrumbs and mix through with 2 tablespoons of the truffle paste and egg. Season with salt and pepper. Set aside.
Preheat the oven to 220ºC. In a small bowl, mix the remaining truffle paste with the butter. With clean hands gently run your fingers under the skin on the breast to allow for a gap and then slide in the truffled butter using a small spoon. Stuff the bird with the stuffing, tie up the legs, rub the bird with a little more oil and place in the oven for 20 minutes or until brown. Reduce the heat to 150ºC and cook for a further 30 minutes or until done – with an internal temperature of 65ºC.
Allow to rest and serve with mashed potato and buttered Brussel sprouts.
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Truffled Chicken with Porcini Stuffing
Ingredients
- 8kg free-range chicken
- 50g dried porcini mushrooms
- 2 tablespoons olive oil
- 1 pork and fennel sausage
- ½ leek, white part only, finely chopped
- 2 cups sourdough breadcrumbs
- 4 tablespoons truffle paste
- 1 small egg
- salt and pepper
- 50g softened butter
- extra virgin olive oil, extra
Instructions
- Place the porcini mushrooms in a small bowl and cover with hot water to soak.
- Heat the oil in a medium sized saucepan over medium heat. Remove the meat from the sausage and chop to break it apart. Add to the oil and cook for a few minutes, add the leeks and cook for five minutes or until the leeks are softened.
- Remove from heat. Allow to cool until warm. Add the breadcrumbs and mix through with 2 tablespoons of the truffle paste and egg. Season with salt and pepper. Set aside.
- Preheat the oven to 220ºC. In a small bowl, mix the remaining truffle paste with the butter. With clean hands gently run your fingers under the skin on the breast to allow for a gap and then slide in the truffled butter using a small spoon. Stuff the bird with the stuffing, tie up the legs, rub the bird with a little more oil and place in the oven for 20 minutes or until brown. Reduce the heat to 150ºC and cook for a further 30 minutes or until done – with an internal temperature of 65ºC.
- Allow to rest and serve with mashed potato and buttered Brussel sprouts.