THE Dish: Michael Ferraro's holiday chicken with black truffles

(CBS News) Chef Michael Ferraro's family came to America from southern Italy in the 1950s and opened a restaurant a few years later.

Ferraro was drawn to the family business and went on to become one of New York's best chefs and a restaurateur in his own right.

He now has two popular Manhattan restaurants -- Delicatessen, and Macbar, dedicated to gourmet macaroni and cheese. Both are located in New York's SoHo neighborhood.

On "CBS This Morning: Saturday" for "THE Dish" segment, Ferraro shared his own perfect holiday dish, roast chicken with black truffles.

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Whole Roasted Chicken with Black Truffle, natural jus, shaved brussel sprouts and pecorino cheese salad

Servings: 2


  • 2 whole organic chickens (3-3.5 lbs)
  • 2 1/4 pounds unsalted butter
  • 1 bottle white truffle oil
  • 1 can Burgundy black truffle (chopped)
  • 1 bunch fresh thyme
  • 2 sprigs fresh rosemary
  • 8 garlic cloves
  • 3 large shallots
  • 1 pint brussel sprouts
  • 8 ounce pecorino cheese
  • 2 lemons
  • 8 ounces fine extra virgin olive oil
  • 1.5 gallon water
  • 2 quart chicken stock
  • 3 carrots
  • 2 onions
  • 1 head celery
  • 2 bay leaves


  • 1 chicken
  • 2 pounds butter
  • 4 garlic cloves (minced)
  • 1 shallot (minced)
  • 1/2 can black truffle peelings (chopped), about 2 ounces
  • 3 tablespoons fresh thyme (chopped)
  • 3 tablespoons white truffle oil
  • 1 tablespoon salt

1. Soften 2 pounds of butter and place it into a Kitchen Aid bowl with the paddle attachment

2. Continue with adding garlic, shallot, black truffle peelings, thyme, white truffle oil, salt and fresh grounded black pepper.

3. Whipped until smooth and place into a piping bag

4. Remove excess fat around cavity of the chicken and using fingers, begin to separate the skin from the meat of the chicken

5. Insert the piping bag in between the meat and the skin, and pump liberally throughout the chicken into the breasts, thigh, and leg

6. Massage the butter mixture throughout the chicken and lightly oil the outside skin, then season liberally with salt and pepper all around

7. Preheat oven to 500 degrees F

8. Truss chicken with kitchen twin and place onto a roasting rack that has been coated with a nonstick spray

9. Place chicken into oven for 5 minutes and lower the temperature of the oven to 350 degrees F and continue roasting for 40 minutes under convection setting

10. Once the internal temperature of the chicken reaches 150 degrees F, remove and let chicken carry over until it's internal temperature reading is 165 degrees F, about 12 minutes

Black Truffle Jus


  • 1 chicken
  • 2 tablespoons unsalted butter
  • 2 onions (chopped)
  • 1 head celery (chopped)
  • 3 carrots (chopped)
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1.5 gallons water
  • 2 quart chicken stock
  • 4 garlic cloves (chopped)

1. Rinse the chicken in cold water and then cut into 8-12 pieces

2. Place chicken, onions, carrots, celery, garlic, bay leaves, rosemary, thyme, and water into a stock pot

3. Bring up to a simmer for 2 hours and strain through a fine mesh, reserving the liquid

4. Pour into a pan, remove excess fat drippings, and add chicken stock, then reduce by 75 percent

5. Strain through a fine mesh once again and whisk in butter and add the remaining black truffle peelings

6. Season to taste with salt and pepper

Brussel Sprout and Pecorino Cheese Salad


  • 1 pint brussel sprouts
  • 4 tablespoons fine extra virgin olive oil
  • 1/2 cup pecorino cheese
  • 2 lemons (juiced)
  • Salt
  • Pepper

1. Start by removing the dark outer layer leaves of the sprouts

2. Shave brussel sprouts thinly on a mandolin and place into a bowl

3. Add fine extra virgin olive oil, pecorino cheese, lemon juice, salt and pepper

4. Mix everything together and save


1. Quarter the chicken, removing breasts, legs, and thigh

2. Serve with one breast, leg, and thigh and a serving of the brussel sprout and pecorino cheese salad

3. Finish with a drizzle of the black truffle jus

Four Cheese Mac & Cheese


  • 1 quart whole milk
  • 2 3/4 cups fontina cheese
  • 1 cup mascarpone cheese
  • 1 cup yellow cheddar
  • 1/2 cup white cheddar
  • 3/4 cup smoked gouda
  • 3/4 cup queso blanco
  • 3/4 cup emmentaler
  • 1/2 bunch fresh chives (thinly minced)
  • 1 pound elbow macaroni
  • 6 quarts water
  • 2 tablespoon of salt


  • 1/4 cup all purpose flour
  • 1/4 cup butter
  • 1qt whole milk
  • 2 cups fontina cheese
  • 1 cup mascarpone cheese
  • 1 cup yellow cheddar
  • 1/2 cup white cheddar

1. Combine flour with milk in a sauce pot and cook for 5 minutes over med heat while whisking

2. Add milk, bring to a simmer while whisking, and cook over low heat for 10 minutes

3. Slowly add cheeses while whisking

4. Season to taste with salt and black pepper


  • 1 pound elbow macaroni
  • 6 quarts water
  • 2 tablespoon of salt

1. Bring a pot of water to a boil and add salt

2. Put in elbow macaroni and cook until al dente, roughly 8-12 minutes

3. Drain pasta and save


1. In a large bowl, mix together the cooked pasta and cheese sauce

2. Place in a baking pan and cover top with the grated fontina, gouda, emmentaler, and queso blanco

3. Bake at 375 until the top is browned, about 30 minutes

4. Finish by adding fresh chives as garnish

For more recipes, go to Page 2.