1 (3 1/2-pound) chicken
2 tablespoons olive oil
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons chopped fresh thyme leaves, stems reserved
1 1/2 teaspoons chopped fresh rosemary leaves, stems reserved
2 large onions, thickly sliced
2 medium carrots, peeled
2 ribs celery, ends trimmed
1 bay leaf
1 1/2 teaspoons to 1 tablespoon truffle oil, to drizzle, optional
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