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Serves : 4 - 6 / Preparation Time : 60 Minutes / Cooking Time : According to turkey weight
La Cornue® Elements Used:
- Château: Grill or burners or induction module and gaz oven
- Cornufé: burners or induction module and electric oven
Truffle (strips or broken)
Salted butter
Cooked chestnuts
Golden type apples
Medium ceps
  1. The day before, prepare the chicken
  2. In a salad bowl, mix the butter and the truffle, separate the mixture in 4, make small palets of butter, reserve in the fridge.
  3. With the index finger, peel off the skin of the chicken and slide the pucks of truffle butter on the legs and thighs. Put the chicken in a freezer bag so that it will take all the truffle aromas until the next day.
  4. Peel, wash and cut the ceps in half lengthwise, oil lightly.
  5. Wash, remove the core and cut the apples into 10, oil lightly.
  6. Grill the ceps and the apples so that they are well marked, the cooking will finish in the oven with the poultry.
  7. Place the poultry in a dish, drizzle with a tablespoon of oil and cook at 170°C (time depending on weight).
  8. Remove the poultry and let it rest for 20 min.
  9. Arrange the chestnuts, ceps and apples around the poultry and return to the hot turn off oven for 15 to 20 minutes.
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