Preheat the oven to 400 degrees.
Wash and dry the bird.
Place the parsley, lemon slices and garlic inside the cavity of the bird.
Rub the bird with the butter and sprinkle with the paprika.
Place the bird in a roasting cradle or in a roasting rack and place into a well insulated pan to prevent scorching the drippings.
Sprinkle the onion quarters on the rack under the bird.
Let the bird come to room temperature and place into the oven on the center rack.
Turn temperature down to 375 and roast for 2hours and 20 minutes, basting occasionally, or until internal temperature of the deepest part of the thigh muscle reads 160 on a meat thermometer.
Remove chicken from rack and let rest on a platter while you make the pan gravy.

Gravy
Drain away all the liquid from the roasting pan, reserve the fat for another use and separate out the juices.
Add the butter/flour mixture to the pan and place pan over high heat.
Swirl the butter and flour for a minute or two cooking briefly to combine.
Add the shaved/minced truffle or the truffle oil.
Cook briefly.
Add the stock to the pan, scraping to de-glaze.
Bring the stock to a boil and place the liquid and solids into a sauce pan over medium heat to reduce to sauce consistency, adding the pan drippings pulled from the fat.
Season when texture is up to snuff and serve with the chicken.

Brining and Drying

Use same process for cooking
Before cooking…Wash and dry bird and submerge into a non reactive pot filled with 64 ounces of cool water and 3T kosher salt and 2T sugar.
Brine for 6 hours.
Do not pat dry…merely air dry in your refrigerator for 24 hours to tighten skin.
Season with the butter and paprika and ….(see above)