Fresh truffles add a luxurious earthy flavour to juicy roast chickens. You can purchase them at upscale specialty shops. Because they’re quite expensive, you can always brush the chickens with truffle oil, a less expensive alternative.I have been known to store fresh truffles, buried in rice, for up to a month in my fridge. However, it can be difficult to know if a truffle has gone bad so it’s probably best to store them for no more than 3 days in the fridge.Yield is 4 servings.
Preheat oven to 450 degrees F.
Sprinkle chickens inside and out with salt and pepper.
Divide thyme sprigs and garlic cloves among cavities.
Run fingers between skin and meat on breast to loosen.
Arrange truffle slices under skin.
Rub olive oil over skin.
Place chicken in roasting pan.
Roast chickens until juices run clear when thickest part of thigh is pierced, about 60 minutes or until a meat thermometer inserted between the breast and thigh registers 175 degrees F.
Transfer chickens to a platter.
Place roasting pan over medium-high heat and add white wine to deglaze pan, scraping up the brown bits with a wooden spoon.
When the wine has evaporated, stir in the chicken stock and bring to a simmer.
Cook for 3 minutes, or until the pan sauce has thickened slightly.
Stir in the truffle oil and season with salt and pepper.
Carve the chicken and serve with the pan sauce.