The 36-Hour Black Truffle Roasted Chicken: A Culinary Triumph
- bigboyrecipe2015
- Sep 27
- 6 min read
In the fast-paced rhythm of modern life, cooking is often reduced to speed and convenience. Yet, true culinary artistry demands the refinement of time and the patience to perfect every detail. The black truffle roast chicken, a dish that appears deceptively simple yet holds boundless potential, transforms through 36 hours of meticulous preparation into a masterpiece that marries tender, juicy chicken, crispy skin, and the ethereal aroma of black truffle. This exploration delves into how this 36-hour journey conjures a five-star dish that captivates the palate.
Brining: Locking in Tenderness and Juiciness
The hallmark of any exceptional roast chicken lies in preserving the meat’s tenderness and juiciness. The preparation of black truffle roast chicken begins with a carefully crafted brine. Salt, black pepper, bay leaves, and thyme are combined in 1.5 liters of water, gently heated until the salt dissolves and the herbs release their alluring aroma, then left to cool. This seemingly straightforward step lays a deep flavour foundation for the chicken.
The whole 1.1-kilogram chicken is submerged in the cooled brine and refrigerated for four hours. During this time, salt gradually permeates the chicken’s fibers, altering its protein structure to enhance firmness while locking in moisture. This initial step marks the beginning of the 36-hour journey, ensuring the final chicken is tender, juicy, and perfectly seasoned, ready to embrace the rich truffle flavour.
Black Truffle Mushroom Stuffing: The Secret Weapon of Aroma
The distinctive aroma of black truffle is the soul of this dish. Fresh mushrooms are finely chopped, processed into a smooth paste, and slowly sautéed over medium heat until their moisture evaporates, with a touch of thyme to enhance the flavour. This patient process, taking about ten minutes, allows the mushrooms to unleash their deep, earthy fragrance. Then, 30 grams of black truffle paste and 25 grams of butter are mixed in, cooled, and formed into a richly aromatic stuffing.
Inserting the filling between the chicken skin and breast requires care and precision. Using fingers to gently separate the skin from the meat while keeping the edges intact prevents leakage. The filling is evenly spread, ensuring each slice of breast is infused with the delicate truffle aroma. This step not only adds depth to the chicken but sets the stage for the subsequent air-drying and slow roasting, embedding a profound flavour profile.
36-Hour Air-Drying: The Key to Crispy Skin
To achieve a crispy, melt-in-the-mouth skin, air-drying is essential. The stuffed chicken breast is placed on a rack and refrigerated for at least 24 hours—36 hours in this case. During this period, the skin’s surface moisture gradually evaporates, resulting in a dry, taut texture, while the exposed meat takes on a slight reddish hue.
Air-drying does more than alter the skin’s texture; it allows the truffle’s aroma to slowly permeate the chicken’s depths. Over 36 hours, the butter and truffle paste in the filling interact with the meat at low temperatures, weaving a delicate flavor network. This slow, meticulous process embodies the “slow food philosophy,” allowing the ingredients to reveal their most authentic deliciousness through the passage of time.
Low-Temperature Slow Roasting: Preserving Tenderness
Another secret to this roast chicken is low-temperature slow roasting. The air-dried chicken breast is hung with cotton string and placed in a preheated 100°C oven for about an hour and a half, until the centre reaches 60-62°C. The hanging method ensures even heat distribution, allowing every part of the chicken to cook uniformly and avoiding the issue of overcooked exteriors and undercooked interiors.
After the low-temperature roast, the chicken rests for 15 minutes. The oven is then heated to 220°C, and the chicken is roasted for an additional 7 to 8 minutes until the skin turns golden and crispy. This high-temperature burst not only seals the skin’s crispness but also imparts a slight caramelised aroma, creating a striking contrast with the rich truffle filling, making it utterly irresistible.
Parsley Sauce and Seared Asparagus: The Finishing Touch
A perfect roast chicken is incomplete without a thoughtfully paired sauce. Washed parsley is blanched for 20 seconds and immediately chilled in ice water to preserve its vivid green colour and fresh flavour. Meanwhile, shallots are sautéed until soft, combined with half a teaspoon of Dijon mustard and a splash of white wine, cooked until the alcohol evaporates, then mixed with chicken stock and heavy cream, simmered until thickened. The parsley and sauce are blended together and strained twice, yielding a smooth, vibrant green sauce that adds a refreshing layer to the chicken.
The asparagus, trimmed and peeled, is seared over medium-low heat until lightly caramelised, with a touch of butter to enhance its aroma. Shaped like a pencil for visual appeal, the asparagus offers a crisp, sweet bite that complements the truffle’s richness. If fresh black truffle is available, a few thin slices as a garnish elevate the dish’s elegance.
Through 36 hours of meticulous preparation—from brining and truffle stuffing to air-drying and slow roasting—this black truffle roast chicken achieves unparalleled flavor. The meat is tender and juicy, the skin irresistibly crispy, and the truffle’s delicate aroma blooms on the palate, harmonised by the fresh parsley sauce and seared asparagus. This dish is a symphony of flavours, a testament to the transformative power of time and care in the kitchen.
Watch the video below now! Scroll down for a detailed written recipe and instructions.
Ingredients
For the Chicken:
Whole Chicken | 1 each (1.1 kg) |
|---|---|
Water | 1.5 liters (100%) |
Salt | 90 g (6%) |
Black Peppercorn | 3g |
Bay Leaves | few pcs |
Thyme | 2 sprigs |
Truffle Stuffing:
Mushroom | 200g |
|---|---|
Truffle Paste | 30g |
Thyme | 2 sprigs |
Butter | 25g |
Salt | to taste |
Parsley Sauce:
Shallot (sliced) | 1 each |
|---|---|
White Wine | 50ml |
Chicken Stock | 300ml |
Dijon Mustard | ½ tsp |
Thickened Cream | 50ml |
Parsley | 15g |
Others:
Asparagus | 6 spears |
|---|---|
Fresh Truffle (optional) | 1 each |
Steps
For the Chicken:
1.
Combine water, salt, black pepper, bay leaves, and thyme in a pot. Bring to a boil until the salt dissolves, then let it cool.
2.
Prepare the chicken: Remove the wishbone near the neck, then cut off the chicken thighs (reserve for other uses; they won’t be used in this recipe). Keep the chicken breast with the bone, known as a buffé cut.
3.
Submerge the chicken in the cooled brine and let it soak for 4 hours.
4.
Meanwhile, prepare the truffle stuffing: Roughly chop the mushrooms and cook in a skillet until most of the moisture evaporates. Season with a pinch of salt and let cool slightly. Mix with black truffle paste and butter until well combined.
5.
After brining, pat the chicken dry. Gently separate the skin from the breast meat with your fingers, then stuff the truffle mixture into the space between the skin and the breast. Place the chicken in the refrigerator to air-dry for at least 24 hours.
6.
Preheat the oven to 100°C. Remove the air-dried chicken and roast in the oven for about 1.5 hours, or until the internal temperature reaches 62°C. Let it rest for 15 minutes.
Parsley Sauce:
7.
Blanch the parsley in boiling water for 20 seconds, then transfer to ice water to refresh. Pat dry and set aside.
8.
Heat a pan over medium heat with a small amount of oil. Add the shallots and cook until softened. Stir in the Dijon mustard, then add the white wine and cook until most of it evaporates. Add the chicken stock and heavy cream, and simmer until thickened.
9.
In a blender, combine the parsley, sauce, and a pinch of salt. Blend until smooth, then strain and set aside.
Assembly:
10.
Peel the asparagus and pan-fry in a skillet until crisp-tender. Set aside.
11.
Increase the oven temperature to 220°C. Return the rested chicken to the oven and roast for 7-8 minutes or until the surface is golden, then remove.
12.
Meanwhile, reheat the parsley cream sauce and whisk in a small amount of butter to finish.
13.
Slice the chicken breast and pat dry to remove excess moisture.
14.
Plating: Place a piece of chicken breast on the plate, arrange asparagus alongside, and optionally garnish with a few slices of black truffle. Drizzle the parsley cream sauce over and enjoy.
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