Preheat oven to 350 degrees F.
Carefully loosen skin from breast of chicken and insert truffle slices between skin and meat of chicken. Season chicken inside and out with salt and pepper generously and stuff cavity of chicken with onion, celery, carrot, thyme, sage, bay leaf, and lemon.
In a Dutch oven just large enough to hold the chicken and vegetables, place turned vegetables on bottom of pot and add chicken stock. Place chicken on top of vegetables and cover Dutch oven. Bake chicken for 1 1/4 hours, or until tender and cooked through. Serve with vegetables and pan drippings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	109.53 Kcal (459 kJ)
Calories from fat	52.17 Kcal
		% Daily Value*
Total Fat	5.8g	9%
Cholesterol	16.5mg	6%
Sodium	340.94mg	14%
Potassium	181.47mg	4%
Total Carbs	10.19g	3%
Sugars	3.28g	13%
Dietary Fiber	1.23g	5%
Protein	4.98g	10%
Vitamin C	7mg	12%
Vitamin A	0.9mg	28%
Iron	0.6mg	4%
Calcium	47.8mg	5%

Amount Per 100 g
Calories	46.13 Kcal (193 kJ)
Calories from fat	21.97 Kcal
		% Daily Value*
Total Fat	2.44g	9%
Cholesterol	6.95mg	6%
Sodium	143.61mg	14%
Potassium	76.44mg	4%
Total Carbs	4.29g	3%
Sugars	1.38g	13%
Dietary Fiber	0.52g	5%
Protein	2.1g	10%
Vitamin C	2.9mg	12%
Vitamin A	0.4mg	28%
Iron	0.3mg	4%
Calcium	20.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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