Advertisement
Poularde en Demi-Deuil
Chicken with Truffles
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Plumper and more tasty than a mere ‘poulet’, a ‘poularde’ is a mature bird, a worthy match for the rarity of truffles. An interesting version of this recipe can be made by substituting dried morels or cèpes for the truffles. The dried mushrooms are soaked and then inserted under the skin as the truffles are.
Ingredients
Method
Drain the truffles, reserving the liquid, and cut 8-10 thick slices; chop the remainder.
Lay the chicken on its back on a board and insert the truffle slices between the breast and the skin of the chicken, lifting the skin gently from the meat so it does not break. The truffle slices should show through the skin in a neat pattern. Truss the bird.
Put the chicken in a large pot w