A fresh free-range chicken was purchased at the market with the truffle. When we got home, we cleaned the chicken and sliced the truffle (about 1/2 the truffle actually). The small crumbs of the truffle were mixed with duck fat, salt, pepper, and pineau de charentes (our local fortified wine). The skin of the chicken was separated from the meat and the sliced truffles were gently pushed under the skin. The paste was slathered over the chicken which was then trussed and wrapped in plastic and refrigerated over night. The next day we nestled shallots around the bird for cooking. It went into a medium hot oven and roasted for about an hour. The results were excellent.
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