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.
Truffle Glazed Chicken
PRE TIME: 1 hr 20 min
COOKING TIME: 1 hr 30 min
TOTAL TIME: 2 hr 50 min
- 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
- 1 tsp. Oil
- 1/4 tsp. Salt
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.
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.
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.
Save some leaves of the turnips for the garnish. Cut the turnips to thirds.
Fry the turnips on some oil and season with salt. Add diced bacon to it and fry.
In another smaller pan, add Sylvetta and butter, and fry. Season with salt.
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.
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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