Truffle Butter Chicken?
So my local grocery store sells D'Artagnan truffle butter right next to the D'Artagnan chicken. I was thinking of rubbing this truffle butter all over the chicken, getting some under the skin by the breast, and sprinkling with salt and pepper--maybe stuffing with rosemary--and roasting at 400. Would that be good? How would you do it?
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2 Comments:
Adam, that sounds delicious. Make sure some salt gets under the skin as well (unless the butter is salted).
Another option would be to pan sear the breast and then finish it in a lower oven (maybe 325) -- that would ensure crisp skin and makes it easier to cook the chicken to perfect doneness (160 on a thermometer).
Speaking of the thermometer, I'd definitely use one -- the window of perfection is so small on a roasted chicken breast that it's a shame to mess it up!
Oh one other thing -- reserve some of the truffle butter and swirl it with the pan juices to "freshen" the taste of the truffles and mount the sauce.
Enjoy your dinner!
Dominic
the zen kitchen
dvchurch at 3:58PM on 09/02/07
Dominic's advice sounds good to me. I'd put the majority under the skin over the breast, and use the rest to swirl with the juices.
Christina at 8:40PM on 09/05/07