The earthy, lusty flavor of truffles is a welcome treat when cool weather approaches. For this recipe we’ve opted for fresh black winter truffles, which are both chopped and mixed into the Madeira butter as well as left in whole slices to dot the bird’s crisp skin. If you don’t want to splurge on fresh truffles, you can substitute frozen or jarred ones with good results, but if it’s available we urge you to seek out the good stuff.
What to buy: Look for truffles in gourmet grocery stores or online at D’Artagnan. If you can’t locate black winter truffles, you may substitute black summer ones, which have a lighter-colored interior.
Madeira is a slightly sweet, fortified wine from the Portuguese island of the same name. It complements truffles well, but tawny or reserve port is a suitable substitute.
Special equipment: The pros use a small slicer to thinly shave fresh truffles. You may also use a mandoline or a sharp knife.
Not a fan of truffle? Try our classic baked whole chicken recipe.
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Beverage pairing: Produttori del Barbaresco Nebbiolo Langhe, Italy. Nebbiolo is a lovely wine for truffles, as it often develops some mushroomy flavors (it comes from the same place as the best white truffles). It can also be good for chicken, particularly if you buy one of the bottlings from a lesser appellation than Barolo or Barbaresco. This one has great structure and lovely earthy overtones, but is light enough to not overpower the chicken.