The foundation for this recipe is from Chef Charlie Palmer, a James Beard awarding winning chef who owns 18 restaurants and uses a French technique for this chicken. It is supposedly very popular at his home with his wife and four grown sons. Truffle oil can be expensive so this is a chicken recipe to impress those you love.
4-qz butter, softened
1/2-oz truffle oil
Salt and pepper
1 whole 3 - 3 1/2 lb chicken
1/2 lemon
4 thyme sprigs
1 garlic clove
Preheat oven to 400 degrees.
Combine the butter and truffle oil. Sprinkle with salt and pepper. Pipe butter mixture under the skin of the chicken breasts and legs. Place fingers under the skin and rub mixture around the entire chicken.
Tie the legs together with kitchen twine at the knuckle joint. Place chicken in the refrigerator, allowing to air-dry for 24 hours.
Remove the chicken from the 'fridge and insert lemon, thyme sprigs and garlic clove into cavity. Allow chicken to sit at room temperature 1 hour.
Meanwhile, heat oven to 400 degrees. Bake chicken 45 minutes or until juices run clear.
Yield: 4 servings
Per serving: 597 calories, 45 g protein, 2 g carbs, (1 g fiber)
Photo courtesy AARP
