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Preheat the oven to 435 degrees. Mince one shallot and cut the other seven in half. In a large roasting pan, toss the halved shallots with the olive oil and season with salt and pepper. In medium bowl, mis the miso with the minced shallot, butter, parsley, chives, and ginger. Transfer 3 tablespoons of the miso butter to a bowl and stir in the flour to form a paste. Carefully rub the remaining miso butter on the chicken, spreading evenly. Season the chicken with salt and pepper and transfer to the roasting pan. Roast the chicken in the center of the oven for 45 minutes, or until the juices from the chicken run clear when the meat is pierced with a knife. Transfer the chicken and shallots to a splatter and cover loosely with foil. Pour the pan juices into a small sauce pan and skim off the fat. Set the roasting pan over high heat. Add the chicken broth and cook, scraping up the borwned bits from the bottom and sides of the roasting pan with a wooden spoon.
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