These Truffle Roast Chicken Gravy Rolls might be one of the most indulgent things I've ever made. A whole chicken is roasted with fresh black truffle butter under the skin, pulled apart and piled into garlic butter toasted rolls with rich truffle gravy and even more fresh truffle shaved over the top. It's essentially a very fancy hot chicken roll, and honestly, I don't think roast chicken will ever feel quite the same again.
I picked up some truffles on Sunday and couldn't wait to get cooking with them! Every year I like to treat myself to a few truffles, these ones from Hanging Rock Truffle Farm were harvested that morning. The quality was unreal.
Looking for other indulgent and delicious recipes? Try my Caramelised Onion and Anchovy Spaghetti or my Slow Cooked Beer Braised Pork Shoulder with Crispy Crackling.
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Why you need to make these Truffle Roast Chicken Gravy Rolls
This recipe makes fresh black truffle the star without turning it into something too complicated. The truffle butter bastes the chicken as it roasts, while the pan drippings become a rich gravy that captures every bit of flavour from the roasting tin.
The roasted garlic butter rolls are golden and crisp on the inside but still soft enough to soak up all that gravy. It's rich, messy and absolutely worth getting your hands on fresh truffle for.
Ingredients for Truffle Roast Chicken Gravy Rolls
Whole chicken
I use a whole chicken around 1.8–2kg. Roasting the chicken whole gives you plenty of rich pan drippings to use as the base of the gravy.
Fresh black truffle
Fresh black truffle is used three ways in this recipe: grated into the butter, sliced underneath the chicken skin and added to the gravy. I also like to shave a generous amount over the finished rolls.
Unsalted butter
Using unsalted butter gives you complete control over the seasoning. Make sure the butter for the chicken is properly softened so it's easy to spread underneath the skin.
Fresh thyme
Thyme adds a subtle savoury flavour without overpowering the truffle. Finely chop the leaves before mixing them through the butter.
Lemon
The lemon is placed inside the chicken while it roasts. It gently perfumes the chicken and adds a little freshness to an otherwise very rich recipe.
Garlic
A whole garlic bulb roasts inside the chicken until soft and sweet. The roasted cloves are then mashed into butter for the bread rolls.
Chicken stock
Chicken stock is added to the roasting tin and used to finish the gravy. Use a good-quality stock as it forms a large part of the gravy's flavour.
Plain flour
Plain flour is cooked with the reserved chicken fat to thicken the gravy.
White bread rolls
Choose a soft but sturdy white roll that can handle plenty of chicken and gravy. I like rolls with a slightly crisp crust and fluffy centre.
See recipe card for quantities.
Hint: Be careful when loosening the chicken skin. Slowly work your fingers beneath the skin over the breasts and thighs, taking care not to tear it. This creates space for the truffle butter and helps keep the sliced truffle flat against the chicken.
Substitutions
Soft white rolls can be replaced with brioche buns. Brioche will make the finished rolls richer and slightly sweeter, so I would use a lightly sweetened brioche rather than anything overly sugary.
Fresh black truffle is essential to the character of this recipe. Truffle oil won't give you the same flavour or experience, but a good-quality truffle butter could be used under the chicken skin if fresh truffle isn't available.
Equipment
This is the roasting pan I used, it's perfect for sitting the chicken on and catching the pan juices
Storage for Truffle Roast Chicken Gravy Rolls
Store the leftover roast chicken and truffle gravy separately in airtight containers in the fridge for up to 3 days. Gently reheat the chicken in the gravy with a splash of chicken stock if needed, then toast and assemble the bread rolls just before serving.
Top Tip
Make the gravy thicker than a traditional roast gravy. You want the gravy to cling to the pulled chicken rather than immediately running out of the bread roll. It will also loosen slightly when tossed through the warm chicken.
FAQ
Can I make the truffle butter ahead of time?
Yes! The truffle butter can be made one to two days ahead and stored in an airtight container in the fridge. Bring it to room temperature before using so it is soft enough to spread beneath the chicken skin.
How do I know when the chicken is cooked?
The internal temperature of the thickest part of the chicken thigh should reach 75°C. Make sure the thermometer isn't touching the bone when checking the temperature.
Why do you add the truffle to the gravy off the heat?
Fresh truffle is incredibly aromatic and prolonged high heat can dull its flavour. Adding the grated truffle once the gravy is removed from the heat helps preserve more of its aroma.
Related
Looking for other recipes like this? Try these:
Truffle Roast Chicken Gravy Rolls
Ingredients
Truffle roast chicken
- 1 whole chicken around 1.8–2kg
- 100 g butter softened
- 15 g fresh black truffle finely grated
- 5 g fresh black truffle very thinly sliced (optional)
- 1 teaspoon finely chopped fresh thyme
- 1½ teaspoon cooking salt
- black pepper
- 1 lemon halved
- 1 whole garlic bulb top sliced off
- 250 ml chicken stock
Truffle gravy
- pan drippings from the roast chicken
- 30 g plain flour
- 300 ml chicken stock
- 20 g cold butter
- 5 g fresh black truffle finely grated
- pepper
Roasted garlic butter
- 50 g butter softened
- 4 roasted garlic cloves from the chicken
- salt
To serve
- 6 soft white bread rolls
- 5 - 10 g fresh black truffle thinly shaved or grated
Instructions
- Preheat the oven to 200°C fan and have a roasting pan/tin with a wire rack ready to go for the chicken.
- Pat the chicken dry using paper towel. Use a desert spoon to carefully loosen the skin over the breasts and thighs, being careful not to tear it (refer to video if needed). Mix the softened butter with the 15g finely grated truffle, thyme, salt and plenty of black pepper. Push the truffle butter underneath the chicken skin and massage it evenly over the breasts and thighs. Slide the thinly sliced truffle underneath the skin, arranging the slices flat over the breasts so they're visible through the skin (this step is optional). Rub any remaining butter over the outside of the chicken. Stuff the cavity with the lemon and garlic bulb.
- Place the chicken on the wire rack in a roasting tin and pour 250ml chicken stock into the tin (don't pour it over the chicken). Roast for 20 minutes, then reduce the oven to 180°C fan and roast for a further 45 - 55 minutes, or until cooked through.
- Transfer the chicken to a board and rest for 20 minutes. Pour the roasting juices into a jug. Spoon off the excess fat, reserving around 2 tablespoon chicken fat. Add the reserved chicken fat and flour to a saucepan and cook over medium heat for 1 - 2 minutes until the flour has tasted to toast a little. Gradually whisk in the roasting juices, followed by enough chicken stock to create a thick, glossy gravy. Simmer for a couple of minutes, then remove from the heat. Whisk through the cold butter and finely grate in 5g fresh truffle. Season to taste.
- Squeeze 3 - 4 soft roasted garlic cloves from their skins and mash with the softened butter and a pinch of salt. Slice the rolls open and generously spread the cut sides with roasted garlic butter. Place butter-side down in a hot frying pan and toast until deeply golden. This will only take a minute or two in the pan so be careful not to burn the bread!
- Remove the chicken meat from the bones and roughly pull into chunky pieces. Pile the warm chicken into the rolls, spoon over plenty of truffle gravy and finish with freshly shaved black truffle.
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