Preparation:

  • Prepare the chicken 2 days in advance. Cut about 40 g of fresh black truffle into strips about 1 cm length.
  • Gently slide the truffle strips between the skin and the flesh, so that they cover the whole bird. Place the rest of the truffle in the cavity of the poultry.  Wrap with a cloth and keep in the fridge.
  • On the given day, cut the vegetables and place them in a casserole with 1 litre of water. Add the chicken, cover and leave to cook over low heat for about 1 hour. The flesh should not be too firm but not too cooked either.
  • Serve the chicken with the vegetables, coat with some of the cooking juices and decorate with fresh truffle slices or black summer truffle carpaccio.

Ingredients:

For 6 people:

  • 50 gr of fresh black truffle (or sterilised truffle), thinly sliced
  • 1 chicken of minimum 2 kg
  • 6 leeks
  • 1 stalk of celery
  • 1 onion
  • carrots
  • salt, pepper

The quantity of truffle depends on the size and weight of the chicken: for a 2 kg chicken you will need to use about 50-60 gr of truffle.