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Truffle Glazed Chicken

Truffle Glazed Chicken
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Truffle glazed chicken is a fantastically delicious chicken breast. Between the chicken breast and the skin it is stuffed with sausage meat made of chicken confit, this is all steamed and finally glazed with a truffle. This delectable meat is then served with a fried turnips-bacon and fresh greens. A beautiful cavalcade of flavors will upgrade your chicken-eating experience.

Recipe
PRE TIME: 1 hr 20 min
COOKING TIME: 1 hr 30 min
TOTAL TIME: 2 hr 50 min
2 SERVING
Ingredients:
  • 1 Whole Chicken
  • Brine (Salt, honey, lemon, thyme pepper Rosemary)
  • 1/2 tsp. Natural enzyme
  • 10 oz. Sausage
  • 1 tbsp. Oil
  • 2 oz. Turnips & greens
  • 1/2 tsp. Salt
  • 2 oz. Bacon
  • 1/4 cup Butter
  • Sylvetta (organic wild arugula)
  • 1/3 cup Butter & water
  • 2 tbsp. Truffle glaze (with honey)
  • 1 tbsp. Chicken sauce
  • Chickweed
  • 1 tsp. Oil
  • 1/4 tsp. Salt
Directions:
1
Cut the chicken legs and wings. Leave the breast, divide the chicken skin from the meat. Put the breast into the brine for about 6 hours.
2
The tights and wings let sit in salt overnight. Then cook them in a pressure cooker it will be a confit. When done a sausage mixture is prepared from the liver, cooked tights, wings, and bacon.
3
Take the chicken breast, apply natural enzyme on its surface and paste the sausage mixture under the skin, then put back the skin. Wrap the chicken breast into a plastic wrap and cook it in a steam oven. Cook at 147°F/64°C for an hour and a half.
4
Save some leaves of the turnips for the garnish. Cut the turnips to thirds.
5
Fry the turnips on some oil and season with salt. Add diced bacon to it and fry.
6
In another smaller pan, add Sylvetta and butter, and fry. Season with salt.
7
When the chicken breast is ready, add a butter and water mix to the pan and cook the chicken breast on it. Glaze with truffle until cooked true and finally heat the whole in the oven.
8
Finally, serve with the chicken breasts with Sylvetta and fried turnips with bacon, garnish with the chickweed, rukola, turnip leaves. Enjoy!
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