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Roast Chicken with Black Truffle Jus

Roast Chicken with Black Truffle Jus

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A beautifully roasted and succulent chicken is comfort food at its best.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 1:20 hours
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1 whole free range chicken, rinsed and dried

NOMU extra virgin Olive Oil

2 Tbsp (30 ml) NOMU Roast Rub

NOMU Sea Salt and NOMU Black Pepper

2 onions, peeled and sliced

2 carrots, peeled and roughly chopped

1 celery stick, roughly chopped

1 small bunch thyme

4 cloves garlic, bruised

2 bay leaves

Black Truffle Jus

1 Tbsp (15 ml) flour

¼ C (60 ml) brandy

1 tsp (5 ml) NOMU Chicken Fond stirred into 1 C

(250 ml) water

1 tsp (5 ml) black truffle oil

Preheat the oven to 200 ºC.

Rub the chicken with a little olive oil and season well with the NOMU Roast Rub, salt and pepper. Set aside.

Place the onions, carrots, celery, thyme, garlic and bay leaves into a roasting tray and position the chicken directly on top.

Roast in the oven for 20 minutes, and then reduce the heat to 180 ºC and roast for a further 50 minutes or until the chicken is cooked through completely.

Remove from the oven and place the chicken onto a carving board to rest for 10 minutes before slicing.

Black Truffle Jus

Place the roasting tray, together with all the roasted vegetables onto the stovetop over a moderate heat.

Stir in the flour and fry gently to form a lightly golden paste. Add the brandy and prepared chicken stock and stir. Simmer for a few minutes, stirring continuously, so that the mixture reduces slightly to a thickened jus. Be sure that you scrape all of the sticky bits from the tray, as this is where the flavour lies.

Lastly, stir in the truffle oil and then strain into a small gravy boat. Serve with the roast chicken.