1 whole free-range chicken, rinsed and dried
NOMU Extra Virgin Olive Oil
2 tbsp (30 ml) NOMU Roast Rub
NOMU Sea Salt and NOMU Black Pepper
2 onions, peeled and sliced
2 carrots, peeled and roughly chopped
1 celery stick, roughly chopped
1 small bunch thyme
4 cloves garlic, bruised
2 bay leaves
Black truffle jus:
1 tbsp (15 ml) flour
¼ cup (60 ml) brandy
1 tsp (5 ml) NOMU Chicken STOCK, stirred into 1 cup (250 ml) hot water
1 tsp (5 ml) black truffle oil
Preheat the oven to 200ºC.
Rub the chicken with a little Olive Oil and season well with the Roast Rub, Sea Salt and Black Pepper. Place the onions, carrots, celery, thyme, garlic and bay leaves into a roasting tray and position the chicken directly on top.
Roast in the oven for 20 minutes, then reduce heat to 180ºC and roast for a further 50 minutes or until the chicken is cooked through completely.
Remove from the oven and place the chicken onto a carving board to rest for 10 minutes before slicing.
Black truffle jus:
Place the roasting tray used for the chicken together with all the roasted vegetables onto the stovetop over a moderate heat. Stir in the flour and fry gently to form a lightly golden paste.
Add the brandy and prepared chicken stock and stir to combine. Simmer for a few minutes, stirring continuously, so that the mixture reduces slightly to a thickened jus. Be sure that you scrape all of the sticky bits from the base of the tray, as this is where all the flavour lies.
Lastly, stir in the truffle oil and then strain into a small gravy boat. Serve with the roast chicken.
1 whole free-range chicken, rinsed and dried
NOMU Extra Virgin Olive Oil
2 tbsp (30 ml) NOMU Roast Rub
NOMU Sea Salt and NOMU Black Pepper
2 onions, peeled and sliced
2 carrots, peeled and roughly chopped
1 celery stick, roughly chopped
1 small bunch thyme
4 cloves garlic, bruised
2 bay leaves
Black truffle jus:
1 tbsp (15 ml) flour
¼ cup (60 ml) brandy
1 tsp (5 ml) NOMU Chicken STOCK, stirred into 1 cup (250 ml) hot water
1 tsp (5 ml) black truffle oil
Preheat the oven to 200ºC.
Rub the chicken with a little Olive Oil and season well with the Roast Rub, Sea Salt and Black Pepper. Place the onions, carrots, celery, thyme, garlic and bay leaves into a roasting tray and position the chicken directly on top.
Roast in the oven for 20 minutes, then reduce heat to 180ºC and roast for a further 50 minutes or until the chicken is cooked through completely.
Remove from the oven and place the chicken onto a carving board to rest for 10 minutes before slicing.
Black truffle jus:
Place the roasting tray used for the chicken together with all the roasted vegetables onto the stovetop over a moderate heat. Stir in the flour and fry gently to form a lightly golden paste.
Add the brandy and prepared chicken stock and stir to combine. Simmer for a few minutes, stirring continuously, so that the mixture reduces slightly to a thickened jus. Be sure that you scrape all of the sticky bits from the base of the tray, as this is where all the flavour lies.
Lastly, stir in the truffle oil and then strain into a small gravy boat. Serve with the roast chicken.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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