Park Tavern’s Poulet Noir

INGREDIENTS:

1 1/2 pound Cornish game hen

4 ounces truffle juice

4 cups ice

1 ounce dried porcini mushrooms 16 cups water

8 ounces, plus 1 teaspoon, salt

3 cups cremini mushrooms, sliced

3 ounces butter

1/8 cup white truffle oil

1. To brine the hen, combine the truffle juice and ice in a large container. Set aside.

2. Combine the porcini mushrooms, water, and 8 ounces of salt in a pot, and bring to a boil.

3. Remove from the heat, and allow to steep for 20 minutes.

4. Pour over the ice and allow to cool completely.

5. Brine the chicken in this liquid for 8 hours. Remove and pat dry.

6. To make the marinade, sauté the cremini mushrooms in the butter with 1 teaspoon of salt over medium heat until tender and most of their liquid has evaporated. Puree in a blender until smooth. Add the truffle oil and pulse to combine.

8. Rub the brined chicken generously with the marinade.

9. Roast the bird in a vertical roaster at 400 degrees for 20 minutes, or until the juices run clear.

10. Allow to rest before carving.