This could be considered as part two of the Truffle Risotto post as two of the ingredients in that dish have ended up here.
The first is the remains of the Tibooburra Black Truffle and the second is the porcini paste. As I had leftover porcini paste I blended it with butter and then rolled it in baking paper to form a cylinder of porcini butter.
Stored in the fridge to solidify, it can be sliced and added to just about any dish where it will impart its fabulous porcini flavour. You won't need to use a lot as the flavour is quite pronounced.
For this dish, I've taken thin slices of porcini butter and placed them under the chicken skin - I've then topped this with fine slices of fresh truffle.
You can do this with a whole chicken - its probably easier if you spatchcock the chicken first - or you can do it with chicken pieces which is what I've done in this case. I've chosen marylands - which are thigh and leg as they are the most flavoursome parts of the chicken.
Bake in a preheated 180°C/350°F oven, truffle side up. Once the skin has coloured turn the marylands over to brown the underside. When that has browned, flip them over again and cook until golden - do remember to baste the chicken with the melted butter.
You really need smellivision to appreciate the dish - crisp skin, succulent flesh that has been perfumed by porcini and truffle - it's a special occasion dish that can be enjoyed at any time.