Chicken stuffed with truffle, roast juice and apple with potato – SHOP EU

Chicken stuffed with truffle, roast juice and apple with potato – SHOP EU

laumontshop.eu

Elegant chicken stuffed with Laumont truffle and Catalan filling, served with roast jus, apple, and potato garnish for a refined gourmet experience.

View full recipe on laumontshop.eu

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Cooking tools:

  • Vacuum sealer
  • Steam oven
  • Oven
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Skillet
  • Saucepan
  • Spoon
  • Whisk
  • Tongs
  • Baking sheet
  • Plastic wrap
  • Butcher's twine
  • Vacuum-seal bag
  • Kitchen scale
  • Peeler
  • Fine-mesh sieve
  • Serving platter
  • Colander
  • Paring knife
  • Measuring cup
  • Slotted spoon
  • Kitchen towel
  • Tray
  • Fork
  • Roasting pan
  • Roasting rack
  • Kitchen timer

Ingredients

  • 1 free-range chicken (approx. 4 kg)
  • 30 g fresh Laumont truffle
  • 300 g minced pork
  • 200 g minced pork jowl
  • 200 g fresh spinach
  • 80 g Borges pine nuts
  • 80 g Borges raisins
  • Salt
  • pepper
  • Fresh thyme
  • 100 g Borges extra virgin olive oil
  • 100 g Shio Koji (fermentation seasoning)
  • Cooking juices from the chicken
  • Cornstarch (if needed)
  • 2 apples
  • 20 g brown sugar
  • 1 Mona Lisa potato
  • 100 g butter
  • Fresh Laumont truffle (for finishing)
  • Chives

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