Roasted Garlic and Truffle Chicken with Truffle Pan Gravy

• 1 whole chicken (4-6 lbs)

• ¼ cup of butter, cut into ½ tablespoon pieces

• ½ bulb of garlic, peeled and smashed

• 2 sprigs of rosemary

• ½ lemon

• 3 tablespoons of extra virgin olive oil

• 2 teaspoons of dried onion flakes

• 2 teaspoons of fresh cracked pepper

• 2 cubes of gusto tartufo (truffle bouillon) OR 2 teaspoons of truffle salt

• fresh shaved truffle, to taste (optional)

• Drippings remaining in dutch oven

• ¼ cup of white wine

• 1 cube of truffle bouillon + ½ cup of water OR ½ cup of chicken stock

Freshly shaved black truffle