1. Preheat oven to 350F (180C/#6).
2. Place a shallot inside the chicken with the gizzards and liver.
3. Rub oil over chicken, salt and pepper it, and place in roasting pan.
4. Roast the chicken about an hour, turning and basting a few times.
5. About 5 minutes before the end of cooking, Cut off the Pope's nose and deglaze with the jar of Truffle Juice to make a sauce.Serve with steamed potatoes.
My advice: Don’t forget to cut off the Pope’s or this bitter tasting part of the chicken will change the taste of the juice.
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