Chicken with truffles and liver moose sauce
Roast or barbecue in the charcoal webber 1 kg of chicken pieces
Make the sauce in a small saucepan by bringing to a simmer the following:
2 cups chicken stock
½ cup white wine
¼ cup truffle juice or 1 tablespoon truffle paste
25 gm to 50 gm liver moose or foie gras
10 to 25 gm unsalted butter
Turn off and add one cup cream
from our recipe database
