For the brioche stuffing
1. Combine all the ingredients in a mixing bowl together, divide the stuffing between 2 piping bags.
For the roast chicken
1. Gently run your finger under the skin of the chicken to separate the meat from the skin, be careful not to break the skin and to leave the skin attached to the centre of the sternum to maintain the shape of the breasts whilst cooking.
2. Pipe the brioche stuffing under the skin of the legs and breasts, distributing it evenly and keeping the shape of the chicken.
3. Fill each crown with sprigs rosemary, garlic cloves and lemon.
4. Tie the chicken Crown with butcher’s string and refrigerate for 1 hour to set the stuffing.
5. Preheat the oven to 190c.
6. Rub the crown with the grapeseed oil.
7. Place on a roasting rack and roast for 45 minutes
8. After the cooking cover the chicken with foil and rest the chickens for 15 minutes.
For the vin blanc cream sauce
1. Heat the grapeseed oil and black truffle oil sweat the shallots with thyme for ten minutes.
2. Deglaze the pan with 3 tablespoons of water, scraping all the access from bottom of the pan.
3. Add CHEF:registered: Signature White Wine Paste, single cream and CHEF:registered: All Natural Chicken Stock to the same pan and simmer for 15 minutes.
4. Remove from the heat and leave to cool for 15 minutes.
5. Whisk in the crème fraiche and season with cayenne.
6. Strain and reserve.
For the Braised leeks
1. Trim the top of the leeks to about 5cm of the green part remains. Trim off the roots.
2. Soak the trimmed leeks in cold water for 30 minutes. Rinse thoroughly to remove any sand.
3. Bring 2 litres of water to the boil, add the leeks and cook for 15 minutes until tender.
4. Now refresh the leeks in iced water, drain and tap dry on kitchen roll.
5. Trim the leeks to equal size of 15cm pieces. Slice the leeks lengthways, leaving the bottom 5cm intact.
6. Fan out the layers of leeks.
7. Heat the Vin Blanc sauce with the white truffle oil
8. Add the Leeks and glaze until all moisture incorporates
For the truffle jus
1. Heat the oil over a medium heat, add the shallots, black truffle and sweat until tender.
2. Add Madeira and increase the heat to be reduced by half.
3. Add CHEF:registered: All Natural Chicken Stock, truffle juice and thyme.
4. Simmer over a low heat until approximately 250ml remain.
To finish
1. Carve the breasts from the roast crown of chicken.
2. Place 1 breast on a plate and lay 1 braised leek next to it.
3. Scatter with six chunks of truffle, 1 tablespoon of truffle juice and spoon over the truffle jus.