Home Recipes Detail
All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.
Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.
Roberta Muir – cookbook author, restaurant reviewer, food and lifestyle writer – has a passion for good cooking, eating and drinking, and exciting travel in search of all three.
This is my version of poulet demi-deuil, a classic French dish made by placing shaved black truffles under the skin of a chicken, resembling the veil of a woman in mourning. It seems that the appearance is only ‘half mourning’ because some of the bird’s white flesh is still seen; full mourning would be entirely black. Traditionally chicken in half mourning is braised, however I prefer the flavour and look of roast chicken, so this is my variation. While truffles are indulgent, a little goes a long way and you can buy a small one online for around $75. Use a good free-range chicken and enjoy it all with an elegant chardonnay such as Soumah Equilibrio. Serve it with some braised lettuce or baked honey carrots if you like. Bon appetit!
30g black truffle
1 tablespoon Cognac
1 x 1.7kg chicken
75g cold butter
500ml chicken stock (see note below)
1 brown onion, sliced
2 fresh bay leaves, crushed
6 sprigs thyme
Salt flakes and freshly ground white pepper, to taste
1 clove garlic, crushed
¼ cup crème fraiche
Steamed rice, for serving
This is a great way to use the stock leftover from poaching chicken in dishes such as Hainanese Chicken Rice or Steeped Chicken with Spicy Slaw.Click Here For Print-friendly Version
Finely slice the truffle, add it to the Cognac and set aside for 10 minutes or so.
Meanwhile, wipe out the belly cavity of the chicken to remove any blood and pat the skin dry with paper towel.
Place the chicken on its back with the legs facing you and gently slide your hands under the skin of the breast and thighs to loosen it, taking care not to tear it.
Finely slice half the butter, reserving the rest for later.
Drain the truffle, leaving any small bits of truffle in the liquid and set it aside.
Arrange all except 2 of the truffle slices between the skin and the flesh of the breast, with a sliver of butter underneath each piece of truffle.
Place the final 2 pieces of truffle under the skin of each thigh with a sliver of butter. Combine any remaining butter slices with the reserved butter.
Truss the chicken (see FAQ below) and place on a large plate, cover tightly with plastic wrap and refrigerate overnight.
About an hour before cooking, remove chicken from the fridge, remove plastic wrap, cover with a clean, dry tea towel and set aside to come to room temperature.
Preheat oven to 200°C.
Add chicken stock, onion, bay and thyme to a flameproof baking dish and place a cake rack into the dish so that it sits above the liquid. Read More