Recipe: Black Tie Chicken
- 3 1/2 lb. chicken
- 6 oz. summer truffles, shaved thin (but not too thin)
- For truffle butter
- 1 lb. butter
- 2 oz. summer truffles, chopped
- 4 oz. truffle oil
- 1/4 cup chives, chopped
Using a small paring knife and your fingers, massage chicken to separate chicken and skin. Pull open skin as much as possible. Layer truffles on top of breast and then pat skin back down.
For butter: Mix together all ingredients. Once soft, coat entire bird with the truffle butter.
Bake at 375 degrees for 1 ½ hours or until golden brown and cooked through. Serve with shrimp home fries.