Poulet Farci Truffiere

Recipe Ingredients

1		Fresh chicken - (abt 3 lbs) - giblets, and
		Wing tips removed
3		Truffles - with their juice
1/4 cup	59ml	Madeira
1/2 teaspoon	2.5ml	Thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Fresh bread - crusts removed,
		And cubed
5 oz	142g	Foie gras
4		Bacon
		Optional Garnishes
2		Tomatoes - halved, broiled,
		1 small handful fresh French
		1 small handful baby new pota - boiled

Recipe Instructions

Dry chicken and place 2 truffles inside. Slice remaining truffle very thinly. Carefully slide slices under the skin of the chicken. Cover the bird with waxed paper and place in the refrigerator for 24 hours.

The next day, preheat oven to 350 degrees. Sprinkle Madeira over bread pieces. Add thyme, salt, pepper, and bread to the pate. Mix until smooth. Remove the truffles from the cavity of the chicken. Slice them thinly and add to the pate mixture. Stuff the bird with the combined mixture. Pin and truss the bird, securing the flesh with poultry pins and the wings and legs with string. Season breast with salt and pepper. Lay bacon over the bird to keep it moist.

Roast bird on baking dish for 1 hour. Remove bacon and reserve for garnish. Cook bird for 15 minutes more. Remove string, transfer to serving platter and arrange garnish around it.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0120) - from the - TV FOOD NETWORK

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