Chicken stuffed with truffle, roast juice and apple with potato

Chicken stuffed with truffle, roast juice and apple with potato
Cooking Time: 30 minutes
Recipe Category: Catalan cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 6

This elegant gourmet recipe brings together the deep aromas of fresh Laumont truffle with succulent free-range chicken, slow-cooked for perfect tenderness. The Catalan-style stuffing of pork, spinach, pine nuts, and raisins adds richness, while the apple and potato garnish offers a touch of sweetness to balance the dish. Ideal for festive dinners or refined gatherings, this recipe highlights the magic of cooking with premium truffle.

  • Keywords:
  • stuffed chicken,
  • Laumont truffle,
  • Catalan stuffing,
  • gourmet recipe
Nutritional values chicken
  • Calories: ~3300 kcal
  • Protein: ~270 g
  • Carbohydrates: ~150 g
  • Fat: ~180 g
  • Fiber: ~18 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the chicken stuffed with truffle, roast juice and apple with potato

For the stuffed chicken:
1 free-range chicken (approx. 4 kg)
30 g fresh Laumont truffle
300 g minced pork
200 g minced pork jowl
200 g fresh spinach
80 g Borges pine nuts
80 g Borges raisins
Salt and pepper to taste
Fresh thyme
100 g Borges extra virgin olive oil
100 g Shio Koji (fermentation seasoning)
For the roast jus:
Cooking juices from the chicken
Cornstarch (if needed)
For the apple and potato garnish:
2 apples
20 g brown sugar
1 Mona Lisa potato
100 g butter
Salt and pepper to taste
Others:
Fresh Laumont truffle (for finishing)
Chives

Step-by-step to make the chicken stuffed with truffle, roast juice and apple with potato

  1. For the stuffed chicken:

    1.Open the chicken and remove the innards if necessary.

    2.Debone the chicken, starting with the backbone, then the neck, breast, and thighs; leave the wings whole. Season with salt and pepper, and add the thyme.

    3.Prepare the stuffing: wash the spinach, chop, and sauté.

    4.In a bowl, add the minced pork, pork jowl, pine nuts, raisins, and spinach. Season with salt and pepper to taste.

    5.Slice the truffle.

    6.Once the chicken is deboned, start stuffing from the neck side: first, make a layer of truffle along the neck and breast. Then, add the Catalan stuffing into the neck area and truss.

    7.Once fully stuffed, wrap the chicken carefully in plastic film, rolling it until it is well compacted.

    8.Place the chicken in a vacuum-sealed bag and cook it in a steam oven at 80°C for 4 hours.

    9.Once cooked, reserve the juices from the bag, place the chicken on a tray, and brown it in the oven for 30 minutes at 175°C.

    1O.nce finished, carve and serve.
  2. For the roast jus:

    1.Reduce the chicken juices left from cooking.

    2.If necessary, thicken the jus with cornstarch.
  3. For the apple and potato garnish:

    1.Peel the apple and the potato, then set aside.

    2.Quarter the apples and sauté them in butter; once sautéed, finish cooking them in the oven.

    3.Slice the potato and roast in the oven or fry.

    4.Mix the apple and potato together on a serving tray.

    5.Adjust the seasoning with salt and pepper to taste.

Total preparation time: 5 hours

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