Black Truffle Stuffed Chicken-In-A-Pot Recipe - Cooking Index
Black Truffle Stuffed Chicken-In-A-Pot Recipe - Cooking Index
| 1 | Free range chicken - (3 1/2 lbs) | |
| 1 | Black truffle - thinly sliced (large) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Onion - quartered | |
| 1 | Celery rib - cut 1" lengths | |
| 1 | Carrot - cut 1" lengths | |
| 2 sections | Fresh thyme | |
| 1 section | Fresh sage | |
| 1 | Bay leaf | |
| 1/2 | Lemon - juiced | |
| 3 cups | 711ml | Turned vegetables of choice |
| = (such as, turnips, carrots, and potatoes | ||
| 1 cup | 237ml | Chicken stock |
Preheat oven to 350 degrees.
Carefully loosen skin from breast of chicken and insert truffle slices between skin and meat of chicken. Season chicken inside and out with salt and pepper generously and stuff cavity of chicken with onion, celery, carrot, thyme, sage, bay leaf, and lemon.
In a Dutch oven just large enough to hold the chicken and vegetables, place turned vegetables on bottom of pot and add chicken stock. Place chicken on top of vegetables and cover Dutch oven. Bake chicken for 1 1/4 hours, or until tender and cooked through. Serve with vegetables and pan drippings.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B10) - from the - TV FOOD NETWORK
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