Later On

A blog written for those whose interests more or less match mine.

Truffled chicken

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I once bought some fresh truffles from Plantin—about a year ago, I think. I had a chicken all ready, and as soon as they arrived, I cut thin slices: under the skin on the breast (high, and low), under the skin at the leg, and probably under the skin elsewhere. Butter, too. I know butter was involved. Roasted. Delicious. Stunning, even. (Truffles fade fast, so you should be ready to cook with them the instant they arrive.)

Now The Amateur Gourmet documents a roast chicken he made with truffle butter. It looks pretty good, too.

Written by Leisureguy

5 September 2007 at 6:39 pm

Posted in Food, Recipes & Cooking

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