I love butter. In fact, it probably can be considered a secret obsession. I can literally eat good butter by the spoon full; I know a bit “yick” but good butter is just so good! When Erin from Matrixx Pictures contacted me and wanted to know if we would be interested submitting a recipe with Challenge Dairy, I did not say no. I am familiar with Challenge Butter as I use their European version very often as it has a creamy taste to it as well it is made from cows that are not treated with growth hormones. Once I had accepted the challenge, Erin assigned us to an entree category, which was perfect as I was planning on making a roasted chicken that week.
As you know we are obsessed with truffles and I thought they would go perfect with the butter. I decided to make a compound butter out of the truffles. Inside of rolling the truffle/butter mixture and letting it set, I immediately stuffed it underneath the skin of the entire bird as well I rubbed it inside and over the top and then roasted it – don’t be afraid, be very generous! The chicken came out succulent with a nice complex earthy flavor. I served the meal with warm baguettes, brie and a light frisee salad with Dijon dressing.
As well there was an abundance of juices not only from the chicken but also from the butter; I saved it! The next day I used the left over juices and tossed chunks of potatoes into it and roasted them to serve it with the left over chicken. Both meals ….. out of this world!
Roast Chicken with Truffle Butter
1 lb challenge dairy european style butter, room temperature
1 fresh truffle, thinly grated
1 organic, free-range chicken, whole
maldon salt, to taste
fresh cracked black pepper, to taste
Heat oven to 425. Mix the butter and truffles together in a small bowl. Clean your chicken, inside and out and pat dry. Gently lift the skin, do not tear it, and fill with the butter/truffle mixture. You will need to repeat this all over the chicken. When finished, rub the top and the inside of the chicken with more of the butter, until all is used. Sprinkle the chicken with salt and fresh cracked black pepper. Roast for about 1 – 1 1/2 hours, depending on how big the chicken is. When fnished, remove from oven and let sit for 10 minutes. Serve. Eat.