Chiken with Truffles
Recipe by Tony Rogalsky
This recipe can only be made with fresh truffles. The quantity of truffles depends upon the size of the chicken. A chicken of 2 kg requires 50-60 g of truffles.
- 50 g of truffles
- 1 x 2 kg chicken
- 6 leeks, 1 branch of celery
- Salt and pepper
Two days before the meal, prepare the chicken. Finely slice (1mm) 40 g of the truffles and slide them under the skin of the chicken. The truffles need to cover the entire chicken. The remaining 10 g of truffles should go inside the chicken. Wrap the chicken in a cotton cloth and put it on the bottom shelf of the refrigerator.
Put the chicken in a cover stew pot containing 1 litre of hot water, and the vegetables. Cook covered over low heat for one hour. Check that the chicken is neither tough nor too soft before the one hour is up.
Serve in plates with the vegetables surrounding the chicken. When you cut up the chicken you will notice that the meat is totally infused with the perfume of the truffles.