Herb stuffed roasted baby chicken with truffled roasting juices Recipe

Baby chicken with a buttery tarragon flavoured breadcrumb stuffing and served with the roasting juices and a hint of truffle oil.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(25 votes) 3.4/5

Les ingrédients

Pour people
  • For the meat
  • Coquelet(s) 600g : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 50 ml
  • Unsalted butter : 50 g
  • For the filling
  • French stick : 200 g
  • Unsalted butter : 100 g
  • Flat leaf parsley : 0.25 bunch
  • Garlic clove(s) : 2 whole
  • Tarragon : 0.25 bunch
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the sauce
  • Chicken stock : 50 ml
  • Black truffle oil : 6 drop
  • Flat leaf parsley : 0.25 bunch



    Cut or tear the french stick into chunks.
    Peel and finely dice the garlic. Pick the leaves from the tarragon and the parsley and roughly chop.
    Melt the butter in a small saucepan.

    Place the bread in a food processor and blitz until you have fine breadcrumbs. Add the garlic and herbs and blitz until the breadcrumbs become green. Slowly add the butter and the seasoning. Transfer the stuffing to a piping bag.


    Preheat the oven to 200'C.

    Gently lift the skin from the meat on the breast of the coquelet. Insert the nozzle of the piping bag into the gap and squeeze in a small amount of the stuffing on each side of the breast bone. Spread the stuffing out under the skin so that it covers the whole breast. Tuck the skin back under the coquelet to prevent the stuffing from escaping whilst cooking.
    Season the coquelets with salt and pepper and drizzle with sunflower oil. Place a knob of butter on top of each coquelet and then roast in the oven for 30 minutes until golden brown all over. Check the coquelet is cooked by inserting a skewer into the thigh and make sure that the juices run clear.
    Remove the coquelets from the oven and wrap in foil. Allow the coquelets to rest in the tray for 15 minutes. Reserve all of the cooking juices to use in the sauce.


    Pick and roughly chop the parsley leaves.
    Pour all of the cooking juices into a small saucepan and skim off any excess fat. Add the stock to the pan and bring to the boil. Add salt and pepper and then drizzle in the truffle oil. Finish with the chopped parsley.

  • 4. TO SERVE

    Remove the legs from the coquelets and separate the thigh from the drumstick by cutting through the joint. Remove the breasts from the coquelets with a filleting knife by cutting along the breast bone and down through the wing joint.

    Serve with some roasted potatoes, green beans and the truffled roasting juice sauce.

Chef's tip

«The coquelet used in this recipe is ideal for 1 or 2 people. If you are cooking for more, replace the coquelet with a good quality chicken and adjust the cooking times. A 1.2kg chicken will need atleast 1 hour in the oven and 20 minutes resting.»

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