Remove the chicken from the fridge and remove all the packaging. Pat the skin dry and set aside for 15 minutes.
Take a sharp knife and make 6 incisions into the drumstick, breast and lower chicken thighs.
Carefully work your fingers between the skin and the breast of the chicken, to create a pocket under the skin.
Use a truffle shaver (or very thin micro cutter) to shave thin slivers off the truffle. Push the truffle slices up under the skin until you have a nice thin layer. Any remaining truffle can be pushed into the incisions in the thigh meat.
Softly squeeze the butter between your fingers (This helps to make it pliable) and then push it inside the skin on top of the truffle.
Lay the rosemary on the bottom of the roasting tin and then place the chicken on top. Massage the skin with the olive oil and season generously with salt and pepper.
Place in the middle of the oven for 45minutes. (Don’t open the door during the cooking time. Set your timer and don’t peek.)
Season with salt, pepper and nutmeg.
This recipe and photo is taken from https://www.sprinklesandsprouts.com/black-truffle-stuffed-roast-chicken/