Saveur: Poulet Demi Deuil (Chicken in Half Mourning)

This is the other recipe I decided on to utilize my precious black truffle.  Because what is better than a juicy roasted chicken, amirite?  I really like the way the shaved truffle peeks out from under the skin of the chicken, which is why it's considered to be in "half mourning".  The truffle infuses into the chicken meat and makes for a very fancy dinner.

Poulet Demi Deuil (Chicken in Half Mourning)
From Saveur magazine, January 2007

1 (3½-pound) chicken, rinsed and dried
¾ ounce black truffles, sliced into thin discs
Salt and freshly ground black pepper
1 clove garlic, peeled and halved lengthwise
2 tablespoons unsalted butter, softened
1 tablespoon rainwater Madeira
1 teaspoon cognac

Working from the neck opening with your fingers, gently pry chicken skin away from as much of the breast and legs as you can without tearing it. Slip truffle slices under skin in a single layer, covering as much flesh as possible. Truss chicken, wrap loosely in plastic, and refrigerate overnight.

Preheat oven to 400°F.

Rub chicken with salt and pepper. Rub large piece of foil with garlic and then butter. Pour Madeira and cognac into chicken cavity and on foil. Place chicken on foil and wrap into a neat, tightly sealed package. Bake on a baking sheet for 1 hour (10 minutes longer for a large chicken). Place package on a serving platter and open at the table to allow everyone to enjoy the fragrant steam. Serve with buttered egg noodles and good crusty bread.