Sinds a year or so, I am the proud owner of a young Entlebucher Sennen mountian dog. It's a sweetheart, but rather naughty. If one is running a proffesional food related business from home, you know that your dog will grow into a food minded member of the family. So, one day I decided that Tess, that's her name, should become a truffle dog. Always useful in the kitchen, those truffles :)

Because of her truffle training, there are always fresh truffles in the house. Great to works with, great to eat!

This recipe serves 4-6  Persons

1 Free range chicken

To rub the chicken
Olive oil
3 spoons of fresh Thyme, finely cut
3 spoons of fresh Rosemary, finely cut
2 good pinches of Corse Seasalt

For the stuffing
Fresh sage leaves
Goose fat (you need some sort of fat)
Small cubes of bacon ( optional)
Fresh chives, cut coarsely
250 grams black olives, finely cut
1 fresh black truffle, finely cut
Fresh rosemary, pulled of the branches
1 egg
juice of 1 lemon
1 orange

Mix sage, rosemary, egg, lemon juice, goose fat, bacon, chives, black olives and the truffle. You should end up with a solide substance for stuffing. Rub in the chicken with olive oil, and sprinkle the thyme and rosemary over the chicken. Stuff the chicken with the stuffing. To stop the stuffing escaping while in the oven, put the half orange at the end of the chicken.ding it with half the orange. Put in a basting tin and slow roast the chicken. I always take a long time, basting the chicken with its own moist and sometimes basting it with a little white sweet wine. I alway safe the nearly finished bottles of wine on my sideboard for dishes like this one.

After an hour, take the chicken out of the oven, cover it with foil and let it stand for 10 minutes. Using a big clever, cut the chicken in six equal pieces and position it on a wooden board for presenting it a table.