ROASTED CHICKEN WITH BLACK TRUFFLE AND TRUFFLE OIL ENJOY DAN:

ROASTED CHICKEN WITH BLACK TRUFFLE by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon butter, at room temperature

1 teaspoon Madeira wine

1 (1-ounce) fresh black winter truffle, thinly sliced

2 tablespoons truffle oil

1 (3-4 pound) whole chicken, rinsed and patted dry

Sea salt and freshly ground black pepper

DIRECTIONS:     (PRE-HEAT OVEN TO 375 DEGREES)

1.   Combine butter and wine in a bowl.

2.   Coarsely chop half the truffle slices, add to butter mixture.

3.   Stir to combine.

4.   Using your hands separate the skin of the chicken from the chicken breast.

5.   Gently slide the truffles slices between the skin and the chicken flesh.

6.   Evenly distribute the butter mixture under the skin with truffle slices.

7.   Then distribute across the breast and legs.

8.   Rub salt all over the body.

9.   Place on a plate and loosely cover with plastic wrap and refrigerate overnight.

10.                Remove chicken from the refrigerator and rub with truffle oil, let rest for 30 minutes.

11.                Place chicken in a roasting pan and bake in pre-heated oven for 75 minutes or until thermometer reads 165 F.

12.                Remove from oven and let sit for 15-20 minutes.

ENJOY DAN:           BON-APPETITE!!