Poularde à la Vapeur

In Lucien Tendret’s original 1892 recipe for this dish, a stuffing is prepared with cubed truffles and the chicken’s liver. In the following modification, truffle slices are slipped under the chicken’s skin and added to the steaming liquid. French chefs are predisposed to using black truffles, but the method is at least equally exciting with fresh white truffles. The method can be adapted and the truffles replaced with herbs such as tarragon (again, slipped under the skin) or with chopped w