Well, the chicken tasted alot like roast chicken, LOL.
The distinctive smell of truffle was definitely there, but I'm just not sure that it added anything to the actual taste. Unfortunately, as I've long known, I just have a really bad sense of taste, so maybe I just couldn't detect it. Or maybe if I ate it side-by-side with non-truffle roast chicken I would have noticed the difference. You people with decent senses of taste should count yourselves lucky.
But one thing did bother me, and that was the smell. When I put the leftovers in my fridge, it really funked up the fridge with that truffle odour. It occurred to me that like garlic, truffle must get into the bloodstream and make you stink. That is definitely not a good thing, especially if the stink lasts more than a day. I don't need to be stinking of truffle if I'm going out on a date!
Anyway, it was an interesting experiment. The flavour had no effect on me given that it was buried in all of that other stuff, but I'll consider using truffles in the future for roast chicken if I'm cooking for someone else who might appreciate it better.
Tonight I'm going to make a fresh pasta and try putting some jarred black truffle into the dough and see if that does something. I do recall eating some high-end store-bought pasta with truffle in it and thinking that it had some extra something to it that made it better. I am hoping that with something blander like plain pasta, in a less complex dish without so many overlapping flavours, I'll actually be able to detect and appreciate the truffle taste.
Wish me luck.