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1
Place 6 tablespoons of the butter and the foie-gras terrine in a food processor and process until smooth.
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2
Take out 1/2 cup of the butter and refrigerate the rest.
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3
Remove the hen's wishbone by lifting the skin around the neck, locating the bone and scraping away the meat with a small knife.
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4
Detach the bone from the wing joint and pull away.
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5
Using your fingers, separate the skin from the meat over the breast and legs.
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6
Fill a tipless pastry bag with 1/2 cup of butter.
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7
Slip the bag under the skin and pipe in butter over the legs and breast.
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8
With your fingers on the skin, press the butter evenly over the meat.
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9
Freeze for 10 minutes.
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10
Slice 1 1/2 ounces of the truffles and chop the rest.
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11
Slip the sliced truffles under the chicken skin, covering the butter.
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12
Season the cavity with salt and pepper.
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13
Tie the legs together and refrigerate 2 hours.
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14
Preheat the oven to 450 degrees.
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15
Place the hen in a roasting pan and season the skin with salt and pepper.
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16
Melt 1/2 cup of butter and brush generously over the skin.
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17
Roast 30 minutes, basting with the melted butter.
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18
Lower the temperature to 375 degrees and baste until the hen is cooked, about 45 minutes.
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19
Boil a large pot of water and cook the pasta until al dente.
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20
Drain and toss with 2 tablespoons of butter, the chopped truffles and salt and pepper to taste.
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21
Remove the hen from the pan and let sit for 15 minutes.
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22
Meanwhile, degrease the pan juices.
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23
Place over medium heat, add the demi-glace and simmer 1 minute.
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24
Turn heat to low and whisk in the remaining foie-gras butter.Season with pepper and salt if needed.
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25
Carve the hen.
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26
To serve, divide the pasta among 4 plates.
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27
Surround with the sauce and top with slices of the hen.
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28
Serve.
