It's true I've posted roast chicken before but this isn't just any old everyday roast chicken - this is absolutely sublime. It's the truffle butter. I was skeptical, how could a tablespoon of the stuff make any difference - well it does. It provides such a depth of flavor and makes the chicken so succulent you'll swear you'll never roast without it. It wasn't too expensive, about $4.00 for a small tub and there's enough leftover for many chickens to come. If you haven't already - try it - I'm sure you won't be disappointed.
Roast Chicken with Truffle Butter.
1, 4lb roasting chicken
Salt and pepper
4 cloves garlic (in their skins)
1 large sprig of fresh rosemary
1 generous tablespoons truffle butter (optional, regular unsalted butter will also be delicious)
Heat the oven to 375F
To prepare the chicken, remove the giblets.
Rub the chicken all over with the truffle butter. Very gently loosen the skin from the flesh over the breast, place the butter under the skin and spread it, taking care not to tear the skin.
Place the garlic cloves, lemon and rosemary sprig in the cavity.
Tie the legs together with kitchen string.
Sprinkle salt and pepper over the chicken.
Place in a roasting pan and place in the oven.
Roast for approx 1 ½ hours or until the juices run clear when you cut between the leg and thigh.
Remove the chicken to a platter. Cover with aluminum foil and allow to rest for at least 10 minutes.