Roast chicken with truffles

Name: Roast chicken with truffles
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 servings
Ingredients: 5 sprigs thyme; 1 head garlic, cut in half; One 3-pound chicken; ¼ cup sugar; 2 tablespoons neutral oil, such as canola or grapeseed; Freshly ground black pepper; 1 black truffle, thinly sliced; 7 tablespoons butter; 2 tablespoons canned truffle juice (optional); 2 pounds potatoes, peeled and cut into 1-inch chunks; 2 tablespoons neutral oil, such as canola or grapeseed; 2 tablespoons neutral oil, such as canola or grapeseed; 3 tablespoons Jus Rôti or chicken stock; 3 tablespoons Jus Rôti or chicken stock; ½ cup kosher salt (or ¼ cup regular salt), plus more to taste; ½ cup kosher salt (or ¼ cup regular salt), plus more to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
2 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

One of the grandest dishes you can make without working like crazy. It’s really quite simple, once you assemble the ingredients.

That, of course, is the hard part, and it’s worth knowing that you can make a reasonable facsimile of this by substituting mushrooms for the truffle and chicken stock for the Jus Rôti.

Ingredients

½ cup kosher salt (or ¼ cup regular salt), plus more to taste
¼ cup

Main course
Gluten-free

Method

Combine the ½ cup salt and the sugar in a large container with 4 cups cold water and stir to dissolve. Add the chicken and soak for 1 to 2 hours at room temperature (if the weather is hot, refrigerate).
Preheat the oven to