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Salt-baked truffled chicken with warm green bean and truffle salad

Australian Gourmet Traveller recipe for salt-baked truffled chicken with warm green bean and truffle salad

By Andy Harris
  • Serves 4
Salt-baked truffled chicken with warm green bean and truffle salad
Salt-baked truffled chicken with warm green bean and truffle salad

You'll need to begin this recipe the day before.

Where to buy truffles
You can buy Australian truffles direct from the producers - ask for Al Blakers, of Manjimup Truffles, at the Five Acre Nursery, (08 9771 2258), or get in touch with fellow West Australians The Wine & Truffle Company (www.wineandtruffle.com.au), or Duncan Garvey at Tasmania's Perigord truffles (www.perigord.com.au). Otherwise Simon Johnson stores around the country have WA truffles in stock, as does Brisbane's Black Pearl Epicure, and other smaller premium retailers. If the idea of entering into a truffle co-op appeals but you can't find like-minded fellows, ask suppliers and delis; some - such as Sydney's Black Bull Butchery, in Potts Point - organise their own co-ops, and sell to their customers by the gram.

Ingredients

Truffled chicken
  • 2 sprigs thyme
  • 2 golden shallots
  • 2 bay leaves
  • ¼ lemon
  • 1.5 kg free-range chicken
  • 20 gm fresh black truffle, thinly sliced
  • 1 tbsp extra-virgin olive oil
Truffle butter
  • 50 gm unsalted butter, softened
  • 10 gm fresh black truffle, finely chopped
Salt dough
  • 1 kg cheese salt (see note)
  • 1 kg plain flour
Warm green bean and truffle salad
  • 500 gm green beans, trimmed
  • 125 ml extra virgin-olive oil (½ cup)
  • 10 gm fresh black truffle, finely chopped

Method

Main
  • 1
    For truffle butter, place ingredients and 1 tsp sea salt in a bowl, combine well, cover and refrigerate until needed.
  • 2
    Place thyme, shallots, bay leaves and lemon in chicken cavity. Using fingers, gently loosen chicken skin from breasts and place truffle slices under skin. Place knobs of the truffle butter between the truffle slices and the chicken skin. Cover in plastic wrap and refrigerate overnight to allow truffle flavour to infuse the chicken.
  • 3
    For salt dough, combine salt and flour in a large bowl. Gradually add 600ml cold water in a steady stream, stirring to combine until a dough forms. Transfer to a lightly floured work surface and knead gently for 10 minutes or until smooth. Cover in plastic wrap and refrigerate for at least 1 hour.
  • 4
    Preheat oven to 200C. On a lightly floured surface, roll salt dough to 2.5cm thick. Place chicken, breast-side down, in centre of dough and fold dough around chicken to completely encase. Transfer chicken, breast side up, to a lightly-oiled roasting pan. Roast chicken
    for 1½ hours or until dough is golden brown.
  • 5
    Meanwhile, for warm green bean and truffle salad, cook beans in boiling salted water for 5-7 minutes or until tender, then drain and place in a bowl. Combine olive oil and finely chopped truffle in a bowl and season to taste with sea salt and freshly ground black pepper. Drizzle beans with truffle oil and toss gently to combine.
  • 6
    To serve, transfer chicken to a chopping board, break salt dough open, discarding dough, carve chicken and serve with warm green bean and truffle salad.

Notes

Note Cheese salt (refined sea salt) is available from Herbie's Spices. If unavailable, use finely ground sea salt.
Drink Suggestion: Aromatic viognier. Drink suggestion by Max Allen

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  • Author: Andy Harris