AT A GLANCE
You'll need to begin this recipe the day before.
|01||For truffle butter, place ingredients and 1 tsp sea salt in a bowl, combine well, cover and refrigerate until needed.|
|02||Place thyme, shallots, bay leaves and lemon in chicken cavity. Using fingers, gently loosen chicken skin from breasts and place truffle slices under skin. Place knobs of the truffle butter between the truffle slices and the chicken skin. Cover in plastic wrap and refrigerate overnight to allow truffle flavour to infuse the chicken.|
|03||For salt dough, combine salt and flour in a large bowl. Gradually add 600ml cold water in a steady stream, stirring to combine until a dough forms. Transfer to a lightly floured work surface and knead gently for 10 minutes or until smooth. Cover in plastic wrap and refrigerate for at least 1 hour.|
|04||Preheat oven to 200C. On a lightly floured surface, roll salt dough to 2.5cm thick. Place chicken, breast-side down, in centre of dough and fold dough around chicken to completely encase. Transfer chicken, breast side up, to a lightly-oiled roasting pan. Roast chicken for 1½ hours or until dough is golden brown.|
|05||Meanwhile, for warm green bean and truffle salad, cook beans in boiling salted water for 5-7 minutes or until tender, then drain and place in a bowl. Combine olive oil and finely chopped truffle in a bowl and season to taste with sea salt and freshly ground black pepper. Drizzle beans with truffle oil and toss gently to combine.|
|06||To serve, transfer chicken to a chopping board, break salt dough open, discarding dough, carve chicken and serve with warm green bean and truffle salad.|
Note Cheese salt (refined sea salt) is available from Herbie's Spices. If unavailable, use finely ground sea salt.