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Ingredientes
- 1 x free range chicken - (3 1/2 lbs)
- 1 lrg black truffle thinly sliced Salt to taste Freshly-grnd black pepper to taste
- 1 x onion quartered
- 1 x celery rib cut 1" lengths
- 1 x carrot cut 1" lengths
- 2 sprg fresh thyme
- 1 sprg fresh sage
- 1 x bay leaf
- 1/2 x lemon juiced
- 3 c. turned vegetables of choice (such as, turnips, carrots, and potatoes
- 1 c. chicken stock
Direcciones
- Preheat oven to 350 degrees.
- Carefully loosen skin from breast of chicken and insert truffle slices between skin and meat of chicken. Season chicken inside and out with salt and pepper generously and stuff cavity of chicken with onion, celery, carrot, thyme, sage, bay leaf, and lemon.
- In a Dutch oven just large sufficient to hold the chicken and vegetables, place turned vegetables on bottom of pot and add in chicken stock. Place chicken on top of vegetables and cover Dutch oven. Bake chicken for 1 1/4 hrs, or possibly till tender and cooked through. Serve with vegetables and pan drippings.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 44 | |
| Calories from Fat 12 | 27% |
| Total Fat 1.35g | 2% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 114mg | 5% |
| Potassium 182mg | 5% |
| Total Carbs 7.29g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.22g | 2% |
| Protein 1.45g | 2% |
