Oven Roast Chicken with Truffle Salt and Thyme
Serves: 4Serves: 4
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350.
- Rinse chicken under cool water including the body cavity.
- Pat dry thoroughly, including the body cavity.
- Massage melted duck fat over the entire chicken including the body cavity.
- Place chicken in a roasting pan.
- Carefully lift the skin of the chicken on the breast side, and rub duck fat over the entire breast.
- Stuff the body cavity with a fist of garlic and fresh thyme.
- Sprinkle the chicken with truffle salt on all sides.
- Sprinkle the chicken with pepper on all sides.
- Roast chicken 25 minutes per pound, or until it reaches 165 in the breast, and be sure to baste with pan drippings toward the end of roasting.
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