Place the garlic head in an oven at 180’C for 40 minutes or until the skin starts to turn golden, and if feels soft remove from the oven and allow to cool. When cool to touch, cut in half through the middle and squeeze out the soft garlic cloves, mix with the butter at room temperature and the chopped parsley season and set aside
Debone the chicken as per the method for a ballotine
Lay out the deboned chicken, season the flesh side and coat generously with the seasoned garlic parsley butter
Roll up the chicken and tie with butchers twine and season the outside of the chicken and rub with a small amount of olive oil
Roughly chop the carrot, celery, onion, thyme, bay leaves and fennel and scatter in a roasting dish
Seal the ballontine of chicken in a hot non stick fry pan until all the skin is golden,then deglaze with the wine and chicken stock, then remove chicken and place on vegetables on roasting tray and pour over the deglazing juices.
Place in the oven at 180’C and roast for 40 minutes or until the internal cooking temperature of the chicken is 71’or higher – remove from the oven, allow to rest for 5 to 10 minutes then slice into thick slices.
While the chicken is resting, add the strained roasting juices to a saucepan, add the crème fraiche and the tartufata, allow to reduce lightly to a sauce consistency
Add the sliced roasted chicken to the serving platter with your favourite roast potatoes and spoon over the sauce , shave over lashings of fresh truffle and serve immediately