Crispy Skin Roast Chicken with Truffle Pan Sauce
Yield
Serves 2
RECIPE Ingredients
- 1 Green Circle Chicken
- O-Med Arbequina Extra Virgin Olive Oil
- Maldon Sea Salt and freshly ground pepper
- Piment d’Espelette
- 4 shallots, halved lengthwise
- 1 head garlic, halved widthwise
- 10 sprigs fresh thyme
- ¼ cup dry sherry, optional
- 1½ cups chicken stock
- 2 tablespoons Black Truffle Butter
-
For the Maple-Mustard Vinaigrette, makes about ½ cup:
- 1 tablespoon grainy mustard
- Maldon Sea Salt and freshly ground pepper
- Pinch of Piment d’Espelette
- 2 tablespoons O-Med Chardonnay Vinegar
- 1 tablespoon good maple syrup
- ⅓ O-Med Arbequina Extra Virgin Olive Oil, plus more if needed
Price
$22.99
- Premium artisanal vinegar made with the Schützenbach method
- Select Chardonnay grapes from Lérida, Spain
- Aged 12 months in French oak barrels
- Non-GMO
- No ionizing treatments
- Allergens: sulfur dioxide and sulfites
- Product of Spain
Price
$51.99
- From Ácula, Granada, Andalucía, Spain
- 100% Arbequina olives
- Cold-pressed extra virgin olive oil
- Harvested in the last week of October
- Protected from light in a 1L tin
Price
$10.99
-
100% natural sea salt
-
Hand harvested in Maldon, Essex, UK
-
Sold in a distinctive box
-
Suitable for vegans and vegetarians; kosher certified
-
Store in a cool, dry place; decant into a salt pig if preferred
Out of Stock
Price
$11.99
-
Capsicum annuum
-
Appellation d'Origine Contrôlée (AOP) and EU Protected Designation of Origin (PDO)
-
Producer La Maison du Piment is well-known for its processes and high quality
-
Medium heat with a Scoville Heat Unit of 1,500-4,000
-
Product of France
Price
$43.99
- Regeneratively raised on managed pasture*
- Certified Humane® by Humane Farm Animal Care
- Recognized by ASPCA and included in their “Shop With Your Heart” list for meaningful animal welfare standards
- Cornish Cross breed chicken
- Raised free-range
- Fed a diet of surplus vegetables sourced from local farms
- Wholesome grain feed, including corn and soy
- No antibiotics or hormones
- No animal by-products
- Air-chilled for no retained water & maximum flavor
- Farm-to-table audit trail
- Sold in an uncooked state
- 2 individually wrapped chickens
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
*Farming system where chickens are fed regeneratively grown grain grown on managed pasture. Waste and processing waste are composted and returned to the soil to improve soil health.
Price
$25.99
- All-natural ingredients
- Small-batch production
- Grade AA creamery butter
- Real truffles
- Ideal for meat, sauces, pastas
- Freezes beautifully
- Allergens: Contains milk, soy, wheat, mushrooms, seeds
- For best taste, use or freeze within 14 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
Our signature Green Circle chicken is ideal for roasting, and this recipe will help you achieve the perfect crispy skin. Drizzle sliced chicken with our easy pan sauce that’s laced with earthy black truffle butter and roasted garlic for a lush finish. There’s a reason roast chicken is the perfect meal—it is simple, satisfying, and easy to share. Serve it with crusty bread, a fresh green salad dressed with our maple-mustard vinaigrette, and a bottle of your favorite wine for the perfect meal.
RECIPE Preparation
- Optional but recommended step for crispy skin: Remove the neck from the cavity and reserve for stock. Pat the chicken dry with paper towels, then place on a wire rack over a rimmed sheet pan. Lightly salt the chicken all over. Refrigerate, uncovered, overnight to dry out and tighten the skin.
- Remove the chicken from the refrigerator about an hour before you plan to cook. Pat the cavity dry and, using a sharp paring knife, remove the wishbone. Season the cavity with salt, pepper, and piment d’Espelette before folding the wings under the chicken and trussing the legs with butcher’s twine.
- With the rack in the center position, preheat the oven to 450 degrees F.
- Add about a tablespoon of olive oil to a stovetop-safe roasting pan or skillet and spread evenly. Place chicken in the pan, drizzle with oil, and massage all over the skin. Season with salt, pepper, and piment d’Espelette. Add shallots, garlic, and thyme sprigs to pan; drizzle with olive oil.
- Place in the oven and roast for 30 minutes, then rotate the pan and reduce heat to 425 degrees F. Continue to cook until the chicken is golden brown, and an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 30 minutes more.
- Remove chicken, tipping to drain any cooking liquid from the cavity into the pan. Rest on a cutting board while making the sauce.
- Remove shallots, garlic, and thyme sprigs from the pan and skim off any visible fat from the drippings. Squeeze one half of the roasted garlic into the drippings. Reserve the rest of the garlic and shallots for serving. Place the pan over medium-high heat. When the drippings start to sizzle, deglaze with sherry, scraping up browned bits from the bottom of the pan. Cook for about one minute, then add chicken stock. Stir and cook for about 3 minutes; then, using a fine mesh sieve, strain liquid into a clean saucepan. Cook sauce over medium-high heat until thickened to your liking. Reduce heat to low and stir in truffle butter.
- Carve chicken and serve immediately with shallots, roasted garlic, and sauce. Crusty bread, salad, and your favorite wine are great accompaniments. Our sweet-tangy vinaigrette is the perfect dressing for any green salad.
- For the Maple-Mustard Vinaigrette: To a medium bowl, add mustard, a generous pinch of salt, a few grinds of pepper, and a pinch of piment d’Espelette; whisk. Add vinegar and maple syrup; whisk until combined. Slowly drizzle in olive oil while whisking, until the dressing is thickened and emulsified. Taste for seasoning; adjust if needed. Dress your favorite greens.
