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Ingredients

• 1 (4 1/2-pound) roasting chicken
• 2 whole black truffles (with their liquid if jarred)
• Salt and freshly ground white pepper
• 2 tablespoons olive oil
• 1 onion, quartered
• 1 rib celery, cut into large pieces
• 1 carrot, cut into large pieces
• 3 tablespoons butter, divided
• 2/3 cup dry white wine or Champagne
• 1 1/2 cups chicken broth
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream

Description

Food Network Invites You To Try This Casserole-Roasted Chicken With Truffles And Truffled Pan Sauce Recipe From Emeril Lagasse.

Food Network