The picture may not be of my Truffled Roast Chicken, but it kinda looks like this.
1.5-2kg Whole Chicken
100g softened unsalted butter
1tsp chopped fresh thyme & parsley
A bunch of fresh/dried thyme & parsley
2 tsp salt
1 tsp black pepper
1 tsp minced garlic
1 tsp grated lemon rind
20-30g of grated black truffles
2 carrots chopped chunky
1 brown onion chopped chunky
2 celery chopped chunky
half bulb of garlic cut horizontally
2l of chicken stock
1 tbsp plain flour
1/2 cup of marsala wine or balsamic vinegar
50g cold unsalted butter
1) Pre-heart oven to 180C.
2) Dry your chicken uncovered in the fridge for 30mins (the drier the skin, the crispier it becomes).
3) In a food processor or bowl, mix the softened butter, salt, pepper, chopped herbs, minced garlic, grated lemon rind and15g of black truffles until combine. Divide them into 3 equal portions.
4) Take the chicken out of the fridge once the skin is dry. With the legs and cavity facing you, gently separate the skin and the breast meat using your fingers. Insert your finger in between skin and breast meat to create a pocket. Working on the left side of the chicken, grab a portion of your truffled butter and insert it the left pocket you've made. Spread the butter into the thigh and legs by pushing it down over the skin. Repeat this step on the right side of the chicken with the 2nd portion of truffle'd butter.
5) Season the cavity of chicken with salt & pepper. Stuff the final portion of truffle butter, bunch of fresh herbs and half lemon in the cavity.
6) Place the chopped carrots, onion, and garlic on the roasting pan. Drizzle with oil and season with salt and pepper. Finally place the chicken on top.
7) Roast chicken in the oven for 1-1.5hrs or until skin is crispy and full cooked. You can test this by piercing the thigh with a knife - if the juices run clear, it is cooked.
8) Once chicken is cooked, take it off the roasting pan and let it rest under foil.
9) To make the gravy, place roasting on top of the stove on medium heat. Using the back of a spatula, smash all the vegetables. Add in a bit of oil if the pan is dry, followed by the plain flour and cooked for 3 mins.
10) Add in the marsala wine or balsamic vinegar and let it reduce by half. Please scrap the bottom of the pan to extract as much flavour as possible.
11) Then, add in the chicken stock and let it simmer over low heat for 20mins. During this time, season appropriately.
12) Once that's ready, pass the gravy through a fine sieve and extract as much liquid from the vegetables.
13) Bring the gravy back to a pot, add in cold butter and season if required. The gravy should be smooth and silky. *A squeeze of lemon may be required to brighten the gravy.
14) Finally, shave in the last remaining truffles in the gravy. Serve with roasted vegetables and salad.