Roast chicken breast with truffle

The two recipes for Herb-stuffed Poussin and Chicken Breast with Wild Mushrooms use a technique of stuffing a flavoured ingredient under the skin of the bird. This, admittedly fiddly, procedure has two enormous benefits: the flavours of the dish are integral to the bird rather than simply added on, and the stuffings baste the breast meat as it cooks, thus obviating one of the main problems with roasting poultry. I’m so in