Poulet Demi-Deuil aka Chicken in Half Mourning: Recipe by Truffle Shuffle SF (variations by Larousse)

1 Chicken 3-3.5 lbs
2 pints Button or Crimini mushrooms
2-3 Leeks
1 lb Fingerling potatoes
1 lb Carrots
1 Lg Shallot
5 cloves Garlic
6 sprigs Thyme
1 oz Unsalted butter24 oz Bone broth
¼ Cup AP flour
1 tsp Sherry Vinegar
½ oz Burgundy truffle
2 oz Black truffle butter
1-2 tsp Truffle salt (optional) or Kosher salt
24 in Butcher’s twine

THE NIGHT BEFORE

Prep your chicken the night before by rinsing and patting dry. Place on a plate or in a container which allows for air circulation. Leave uncovered overnight to allow for air drying. This ensures a better browning the next day.

DIRECTIONS

1. Remove your chicken and allow it to temper for 30 minutes before handling it.
2. Preheat the oven to 400F
3. Rinse your leeks if needed before slicing off the root and then, starting at that end cut into pieces ¾ – 1 1//4” pieces depending on how soft you like your leeks. Include the green fronds up until the last couple inches. Place the pieces into a bowl and clean. Be sure pieces are separated and water is agitated so sand can sink to the bottom. Lift the pieces out of the bowl and put into either another bowl or a colander. Then empty the bowl of sandy water and repeat. Set aside.
4. Clean the carrots and potatoes and cut into 1” pieces then clean the mushrooms and place on toweling to absorb moisture from the caps. I always trim or remove the stems. Then cut in half if large or leave whole if not. Shave or slice the truffle into 1/8” slices and set aside.
5. Place the chicken on cutting board and remove the wishbone with a paring knife. (This can still be roasted and used for making wishes)
6. Laying the bird on its back, and carefully slide your fingers under the skin of the breasts and of the thighs down to the joint, separating the meat from the fatty layers.
7. Into those spaces you can place – Gently –the slices of truffle under the skin of the breasts and thighs. (NOTE: I often use sage leaves or lemon slices for the same treatment with different flavors) You may wish to arrange them in a pattern, or straight along the breastbone. I also like top place under the skin of the legs.
8. Melt truffle butter in small pot over low heat and set aside to cool while you…
9. Truss the chicken, keeping the legs together and wings folded under! I can’t describe adequately here but there are plenty of books, and videos online, showing one how to truss poultry for best results.
10. Place the cut vegetables into the bottom of your roasting pan and the thyme sprigs and garlic cloves on top.
11. Lay the trussed chicken on top of the vegetables and brush with the melted Truffle butter, then season with either Truffle salt or some Kosher salt.
12. Place the chicken in the oven and set timer for 20 minutes.
13. This is a good time to review wine, finish other side dishes, or whatever else you’d like to check on.
14. When the timer goes off, turn the chicken over so the breast is down and set timer for 20 minutes again.
15. Begin making the Sauce now.
16. When the timer goes off turn the chicken back over, breast up, and evaluate. If it is browning too quickly turn the oven down to 375 or 350F, depending on your oven.
17. When the timer goes off again remove and check chicken for doneness. Your thermometer should show 165F for safety.
18. When the chicken is done, remove pan from oven and carefully transfer the chicken to a grooved cutting board, platter, or other item which can catch juices leaking out as it cools.

MAKING THE SAUCE

1. Thoroughly clean, or replace, the cutting board and begin by mincing the shallot.
2. Melt the 1 oz of butter over low heat in the 2 qt pot. When melted, add the minced shallot and a sprinkle of either Truffle or Kosher salt.
3. When shallot is softened add the flour slowly, a bit at a time, stirring it in for about 2-3 minutes. When the flour has cooked off its rawness the mixture will be a light golden brown.
4. Add 1 cup of bone broth and stir; turn the heat up to medium and whisk until incorporated into a paste. Then add the rest of the broth 1 cup at a time, whisking constantly.
5. Once all the liquid has been added, turn the heat down to low and gently simmer for several minutes. Don’t overcook; keep the heat low or remove from heat and cover with a lid rather than overcook.
6. Drain some of the cooking liquid off and add to the sauce.
7. Add ½ the sherry vinegar, then taste and adjust seasonings.Add the rest of vinegar and/or salt as desired.
8. Chicken can be carved and plated alongside vegetables, pouring the sauce over all and then lightly sprinkled with a final bit of salt if so desired.
9. Serve and Enjoy!

Necessary Equipment

Cutting board, Roasting pan or pyrex container, Small pot, Pastry brush, spoon (silicone or wood) tongs, whisk 2 bowlsand 2 pots, Paring, chopping and carving knives.

As you can see here, it looks good and reheats nicely if you cut in half instead of carving.

This is a truly classic dish. There are many variations and the sauce can be adapted along with chosen flavorings. I wish to give credit to my source. I’ve adapted this recipe from the variation provided by Truffle

Note: In this post, I have used a Truffle Shuffle SF recipe and their products.

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