Crispy Skin Roast Chicken with Thyme Jus & Truffle Mashed Potatoes
Chicken - 1 Lilydale Whole Chicken - 200g butter - 1 lemon - 1 bulb fennel, quartered - 6 cloves garlic, smashed - 12 sprigs fresh thyme - 12 sprigs rosemary -
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lilydalefreerange.com.au.
Cooking tools:
- Roasting pan
- Roasting rack
- Potato masher
- Pepper mill
- Oven
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Colander
- Whisk
- Measuring cup
- Wooden spoon
- Spoon
- Tongs
- Plate
- Serving platter
- Aluminum foil
Ingredients
- 1 Lilydale Whole ChickenÂ
- 200g butterÂ
- 1 lemon
- 1 bulb fennel, quartered
- 6 cloves garlic, smashed
- 12 sprigs fresh thyme
- 12 sprigs rosemary
- 2 cups dry white wine (like Sauvignon Blanc)
- Salt
- freshly cracked black pepper
- 6-8 sebago potatoes
- 2 tbsp truffle butter, heated (or regular butter + truffle oil)Â
- 1 cup chicken stockÂ
- 1/2 cup dry white wineÂ
- 1 tbsp butter
- 2 sprigs fresh thyme
- Chives, finely choppedÂ
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