Truffle Poularde on Leeks
Truffle poultry on leeks is a recipe featuring fresh ingredients from the poultry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 whole chicken (pre-cooked)
- 20 g black truffle (1 black truffle)
- Salt
- freshly ground pepper
- 2 Tbsp softened butter
- 2 bunches spring onions
- 200 ml poultry stock (from a jar)
- juice of half a lemon
Instructions
-
1.
Rinse the chicken and pat it dry. Slice the truffle thinly. Carefully lift the skin from the chicken breast, slide the truffle slices underneath, then replace the skin over the meat. Rub salt and pepper inside and out.
-
2.
Place the chicken in a roasting pan and brush with butter. Roast in a preheated oven at 180-200°C (gas: level 2-3, fan: 160-180°C) for 50-60 minutes.
-
3.
Clean, wash, and cut the leeks into pieces. After 25 minutes of cooking, baste the chicken with poultry stock and lemon juice. Continue basting until the end of roasting. Ten minutes before finishing, arrange the leeks around the chicken. Serve everything together.
