Food & Cooking around the world: New this month from Chicken Farmers of Canada

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Merry Christmas and Happy Holidays from Chicken Farmers of Canada! With the holiday season on our doorstep, we’ve got several new and exclusive recipes from Rob Rainford, just in time for your family celebration. Don’t let the names fool you either - they are the perfect dishes for any festive gathering.

Christmas Truffle Chicken

PREPARATION TIME: 20 MIN

COOK TIME: 1 HOUR

SERVES 8

How do you make a special occasion REALLY special? Truffles. Rob Rainford shares his spectacular chicken recipe that uses this savoury delicacy. Delicious!

Ingredients

2 whole chickens, 1 1/2 to 2 kg
8 sprigs thyme, fresh
6 cloves garlic
6 slices black truffle
1/4 cup olive oil

1/2 cup white wine
1 cup chicken broth

1 tsp truffle oil
5 mL kosher salt

black pepper, freshly cracked

Preparation

Sprinkle chickens inside and out with salt and cracked black pepper.
Divide thyme sprigs and garlic cloves and stuff into cavities.
Run fingers between skin and meat on breast to loosen being careful not to tear the skin. Arrange truffle slices under skin and rub olive oil over skin.
Place chicken in roasting pan and transfer to 425ºF (225°C) preheated oven set on middle rack. Roast chickens until juices run clear when thickest part of thigh is pierced, about 60 minutes or until a meat thermometer inserted between the breast and thigh registers 185°F (85ºC).
Transfer chickens to a platter, loosely cover with foil and allow to rest for approximately 15 minutes.
Meanwhile prepare sauce; place roasting pan over medium-high heat and add white wine to deglaze pan, scraping up the brown bits with a wooden spoon.
When the wine has evaporated, stir in the chicken stock and bring to a simmer. Cook for 3 minutes, or until the pan sauce has thickened slightly.
Stir in the truffle oil and season with salt and pepper. Carve the chicken and serve with the pan sauce.

This Month's Recipes

Christmas Foie Gras Chicken

Decadent doesn’t even begin to describe this roast chicken from Rob Rainford. With foie gras under the skin, this is sure to take any holiday dinner to the next level.

Herbed Cranberry Chicken Sauté

Ever wondered what to do with all that leftover cranberry sauce from your holiday feast? Then check out this delicious and speedy chicken sauté recipe from Monda Rosenberg.

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