Recipe courtesy of Chef Daniel Humm
Yield: 4 servings
1 1/4 cup brioche breadcrumbs
1 cup butter, softened, plus additional for smearing on chickens
2/3 cup marinated foie gras
2 1/8 teaspoon black truffle, chopped
2 (3 1/2 pound) chickens, head and feet on
2 lemons, halved
12 thyme sprigs
Brown butter, to brush the cooked chicken
Fleur de sel, to taste
2 tablespoons plus 1 1/2 teaspoons salt, plus extra for seasoning
To prepare the stuffing:
In the bowl of a stand mixer with a paddle attachment, combine the brioche breadcrumbs, softened butter, marinated foie gras, black truffle, and the 2 tablespoons plus 1 1/2 teaspoons of salt. Mix the ingredients on medium speed until fully incorporated. Transfer the stuffing to a piping bag to use immediately or transfer to an airtight container so it can keep up to 2 days refrigerated.
To prepare the chickens:
Preheat the oven to 450 F.
Remove the heads from both chickens. Using your hands, loosen the skin from the breast, legs and thigh meat. Pipe the stuffing under the skin of both chickens at the breasts, legs and thighs. Smooth the stuffing with your hands so that it is in an even layer. Fill the cavity of each chicken with 1 lemon, cut in half, and 6 thyme sprigs.
Using butcher twine, tie the chicken so that the wings are tight against the body and the feet are propped up above the legs. Smear a thin layer of butter over the entire exterior of both chickens. Season the chickens with salt, to taste.
Space the chickens on the wire rack set on a baking sheet. Roast the chickens in the oven, turning once, until dark brown and cooked through, approximately 30 minutes.
Remove from the oven and let the chickens rest at room temperature for approximately 20 minutes. Once cooled, carve the breasts off the rib cage. Brush the bone side of the breasts with brown butter and season with fleur de sel.
This dish goes well served with potato purée and black truffle jus. Serve hot.
This dish was presented at Identitá Golose last fall at Eataly in New York City.