Truffled Roast Chicken

Name: Truffled Roast Chicken (Poularde Truffée et Farcie)
Yield: Serves 6
Cuisine: France
Ingredients: 1 medium-large (1 -inch) black truffle, cut into 10 thin slices; 1 chicken (4 to 5 pounds); neck, gizzard, and wing tips reserved; ½ pound slab smoked bacon or ½ pound thick-sliced smoked bacon, diced; ½ pound slab smoked bacon or ½ pound thick-sliced smoked bacon, diced; 2 onions (see Note); 3 chicken livers, coarsely chopped; 1 cup unseasoned dried bread crumbs; ½ teaspoon salt; ¼ teaspoon freshly ground pepper; 1 teaspoon fresh or dried thyme leaves, or 4 fresh or dried sage leaves, chopped; 1 teaspoon fresh or dried thyme leaves, or 4 fresh or dried sage leaves, chopped; 1 teaspoon fresh or dried thyme leaves, or 4 fresh or dried sage leaves, chopped; 1 teaspoon fresh or dried thyme leaves, or 4 fresh or dried sage leaves, chopped; ½ cup Madeira; 1 carrot, sliced ½ inch thick (see Note); 3 tablespoons butter, softened to room temperature; 1 cup water

Poularde Truffée et Farcie

Preparation info

Serves
6

Difficulty
Medium

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

TRUFFLED TURKEY, dindonneau truffé, is a specialty in France for Christmas and New Year’s. When I was living in Paris in the late ’60s, I would see stacks of truffled turkeys in the windows of charcuterie shops a week to ten days before the holidays. (The shops, which were never heated, were as good as refrigerators in the winter.) Each turkey had slices of truffles placed under the skin, where they developed flavor while the turkeys gently aged. The flavor that the truffle adds to t

Ingredients

Europe
France
Main course
New Year
Mediterranean
Winter
Christmas

Ingredients

Method