Corn Fed Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Preheat your oven to 200°C (400°F). Pat the corn-fed chicken dry with paper towels and season generously with salt and black pepper. Rub olive oil all over the chicken, including under the skin.

2. 2

   Roast the Chicken

   Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F). Baste the chicken with its juices halfway through cooking.

3. 3

   Prepare the Vegetables

   While the chicken is roasting, clean and slice the leeks and carrots. Mince the garlic and set aside.

4. 4

   Cook the Leeks and Carrots

   In a large skillet, heat a tablespoon of olive oil over medium heat. Add the leeks and carrots, cooking until softened, about 8-10 minutes. Add the minced garlic and fresh thyme, cooking for an additional 2 minutes.

5. 5

   Prepare Truffle Potatoes

   Peel and chop the potatoes into cubes. Boil them in salted water until tender, about 15 minutes. Drain and return to the pot. Drizzle with truffle oil and mash until smooth. Season with salt and pepper to taste.

6. 6

   Cook the Wild Mushrooms

   In another skillet, heat a tablespoon of olive oil over medium-high heat. Add the wild mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper.

7. 7

   Serve

   Once the chicken is fully cooked, let it rest for 10 minutes before carving. Serve with truffle potatoes, sautéed leeks and carrots, and wild mushrooms on the side.