Truffled Rôtisserie Half Chicken Recipe

Make brine

In a saucepan, combine 4 cups water, 1/4 cup kosher salt, 2 tbsp sugar, peppercorns, bay leaves and smashed garlic. Heat just until salt and sugar dissolve. Cool completely to room temperature, then chill until cold.

Brine chicken

Submerge the split half-chicken (or whole chicken if halving yourself) in the chilled brine in a container or resealable bag. Refrigerate 2–4 hours (no more than 6 hours for a half-chicken) to season and moisten the meat. Remove chicken from brine, rinse under cold water, and pat very dry with paper towels.

Season

Tuck wings and tie legs if desired. Rub the chicken skin with 1 tbsp olive oil and season evenly with 1 tsp salt and 1/2 tsp black pepper. Let rest while you prepare sides, or refrigerate uncovered for 30–60 minutes to dry the skin for crisper roast.

Roast

Preheat oven to 425°F (220°C). Place chicken on a wire rack set over a baking sheet or roasting pan, skin-side up. Roast for 35–45 minutes, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). During the last 5–10 minutes, brush skin lightly with 1 tbsp melted butter for extra color. Transfer chicken to cutting board and rest 10 minutes; reserve pan drippings for the gravy.

Rôtisserie-style potatoes

If using whole baby potatoes: Preheat oven to 425°F (220°C) (you can roast alongside chicken if space allows). Toss potatoes with 2 tbsp olive oil, 2 tbsp melted butter, 1 tsp fresh thyme leaves, 1 tsp salt and 1/2 tsp black pepper. Spread on baking sheet in a single layer and roast 30–40 minutes, turning once, until crisp and golden on the outside and tender inside. Finish with a light spray of olive oil and a pinch of truffle salt to taste.

Pomme purée alternative

If serving purée instead: Place 1 lb peeled, chopped russets in salted water and simmer until very tender, about 15–20 minutes. Drain well and return to warm pot to dry briefly. Heat 1/2 cup heavy cream with 3 tbsp butter until just simmering. Mash potatoes with a potato ricer or fine masher while gradually adding cream mixture until silky. Stir in 1 tsp truffle oil and season with salt and white pepper to taste. Keep warm until plating.

Prepare cabbage

Quarter the cabbage keeping cores intact so wedges hold together. Brush both sides with 2 tbsp olive oil and sprinkle with 3/4 tsp salt, 1/2 tsp pepper and 1/2 tsp smoked paprika.

Char

Heat a heavy skillet or cast-iron pan over high heat until very hot, or preheat a grill to high. Add cabbage wedges cut-side down and sear without moving 3–4 minutes until deeply browned. Flip and sear second cut side 2–3 minutes. Reduce heat to medium-low, add 1 tbsp apple cider vinegar and 1 tsp honey to the pan, cover loosely and cook 4–6 minutes more until cabbage is tender-crisp and caramelized at the edges.

Finish

Transfer cabbage to a platter and adjust seasoning. Spoon any pan juices over wedges before serving.

Make roux

After removing the roasted chicken, pour off excess fat from the roasting pan, leaving about 2 tbsp drippings. Place pan over medium heat on the stove (or use a saucepan). Add 2 tbsp unsalted butter; when melted, whisk in 2 tbsp all-purpose flour and cook 1–2 minutes until lightly nutty and golden.

Finish gravy

Gradually whisk in 2 cups chicken stock, scraping up any browned bits from the pan. Add 1/4 cup reserved pan drippings and 1 tsp soy or Worcestershire for depth. Simmer gently 5–8 minutes until slightly thickened. Taste and season with salt and pepper. Off the heat, stir in 1 tsp white truffle oil (start with less; add more to taste). Keep warm until serving.

Slice the rested half-chicken into portions (breast and thigh) and arrange on plates with a generous portion of rôtisserie potatoes or a scoop of pomme purée and a wedge or two of charred cabbage.

Spoon truffle gravy over the chicken and potatoes/purée. Sprinkle chopped parsley and a light dusting of truffle or flaky sea salt. Serve with lemon wedges on the side for brightness.