I have tried to replicate one of my old dishes at home , sorry for the picture quality (IOS)
First I have broken down the corn fed chicken to two legs and breasts.
Then I have deboned the legs and rolled them with some salt, butter and more truffles .
Then I have layered some truffles underneat the breast skin.
I have rolled the Ballotines and poached them reserving the juices for later use
Ballotine and breasts are roasted on 425 F oven
Juices of ballotine is added to veal glaze , some pomme puree and brussel sprouts as sides
Rested chickens are carved and served with a slice of truffle