Truffle Roast Chicken Gravy Rolls
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.
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.
Nutrition
Calories: 610kcalCarbohydrates: 23gProtein: 30gFat: 45gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 159mgSodium: 539mgPotassium: 429mgFiber: 2gSugar: 4gVitamin A: 893IUVitamin C: 12mgCalcium: 66mgIron: 3mg
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