Long Roasted Chicken & Truffle Mashed Potatoes


Roast Chicken with Truffle Butter Gravy


Makes 4 servings


1 gallon hot water (4 quarts) (I used hot tap water)
1 1/2 cups kosher salt, plus more for seasoning
1 1/2 cups light brown sugar
1 lemon, sliced
1 orange, sliced
1 garlic bulb, cut in half crosswise
10 sprigs fresh thyme
2 bay leaves
1 teaspoon black peppercorns
4 cups ice

1 (5-pound) whole chicken

4-6 slices stale crusty bread

Canola olive oil
Coarse ground black pepper

Pour the hot water into a large container. Stir in the salt and sugar until dissolved. Cool the brine to room temperature.


Add the lemon, orange, garlic, thyme, bay leaves and peppercorns. Place the chicken in the brine, add ice, cover, and refrigerate at least 4 hours to overnight.


Drain and reserve a few lemon and orange slices, half garlic bulb and the thyme. Rinse the chicken and pat dry with paper towels.


Preheat the oven to 425 degrees F.

Season the inside of the chicken with salt and pepper. Stuff the cavity with the lemon and orange slices, garlic and thyme. Rub oil all over the chicken, and sprinkle with salt and pepper. Tuck the wing tips under the body of the chicken. Line a cast iron skillet with bread and place the chicken on top.


Roast the chicken for 90 minutes or until the juices run clear when you cut between a leg and thigh. Rotate halfway through baking. Remove the skillet from the oven and cover with aluminum foil and rest for 20 minutes before serving.


Truffle Butter Gravy

2 cups chicken stock, homemade or store-bought

3 tablespoons truffle butter

3 tablespoons all-purpose flour

1 to 2 tablespoons heavy cream

Kosher salt

Coarse ground pepper


Heat the chicken stock in a medium saucepan over medium-high heat. Knead the truffle butter and flour together using a spoon or your fingers. Add the butter mixture in chunks to the stock until the desired thickness, whisking constantly. Simmer for a minute before adding additional butter mixture. Continue to simmer until reduced to desired consistency. Stir in the heavy cream. Season to taste with salt and pepper. Serve warm with roast chicken.


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