To Prepare the Chicken Brine:
One whole chicken
475g kosher salt
10 sprigs of thyme
5 sprigs of rosemary
1 head of garlic
1 T Coriander Seed
1 T Fennel Seed
½ T black peppercorns
Place water, honey, and salt in a large pot.
Bring to boil.
Add thyme, rosemary, garlic, coriander, fennel seed, and black peppercorn.
Strain over ice.
Place the chicken into the brine for half an hour.
Remove the chicken from the brine and let dry over night.
To Prepare the Truffle Butter:
½ lb of butter
4 T of White Truffle Oil
One plastic disposable piping bag
In a KitchenAid mixer, mix the butter with the salt, pepper, and truffle oil.
Put the butter into a piping bag. Gently run your finger in-between the breast meat and the chicken skin. This will release the skin for the meat.
Place the piping bag that is filled with the butter in-between the skin and the breast.
Rub your hands over the chicken skin to evenly distribute the butter over the breast and the chicken legs.
Trussing and Roasting the Chicken
Preheat an oven to 350 F.
Truss the chicken. Cut yourself about three feet of twine. You might not need that much, but it’s better to start off with a little too much (you can trim the excess when you’re done) than not enough.
To begin with, position the chicken breast-side-up with the legs facing you. Place the center of the twine directly beneath the tailbone of the chicken with the ends extending left and right.
Lift the twine, loop each end around the legs as shown and then reverse the twine to make a cross. Pull tightly on both ends of the twine so that the legs come together.
This is the only really tricky bit. Pull the ends of the twine forward (away from you), loop it around the front of the chicken and over the wings. Then, flip the chicken upside down so that the neck is now facing you, keeping the twine pulled tight.
Now you can just tie a knot so that the twine stays secured underneath the neck bone.
Season the chicken with salt and pepper.
Place the chicken on a wire rack and roast in the oven for 1 hour to an hour 1/2.
The internal temperature between the wing and the bird should be 160F.
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