Jan Birnbaum's Roasted Chicken on Summer Greens with Corn

Name: Jan Birnbaum's Roasted Chicken on Summer Greens with Corn
Prep time: 13 h 40 min
Cook time: 13 h 40 min
Total time: 13 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 liters arugula; 2 Tbsps melted bacon fat; 2 Tbsps balsamic vinegar; 2 bay leaves, broken up; 20 whole black peppercorns; 1 Tbsp butter; 2 Tbsps Champagne vinegar; 2 kilograms chicken; 237 milliliters corn kernels; 2 teaspoons dry mustard; 1 head garlic, peeled and smashed; 1 garlic clove, minced; 4 green onions, green part only, chopped; 3 teaspoons ground coriander; 3 teaspoons ground cumin; 1 teaspoon ground black pepper; 2 Tbsps kosher salt; 1 lemon, cut into eighths; 2 Tbsps lemon juice; 2 Tbsps mustard seeds; 1 pinch Big freshly ground nutmeg; 473 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 1 medium onion, cut into thirds; 2 teaspoons paprika; 2 Tbsps chopped parsley leaves; 10 Tbsps canola or peanut oil; 237 milliliters rice flour (all-purpose flour may be substituted); 355 milliliters canned piquillo peppers or roasted red peppers, diced; 2 sprigs rosemary

Jan Birnbaum's Roasted Chicken on Summer Greens with Corn might be just the main course you are searching for. This recipe makes 4 servings with 1823 calories, 93g of protein, and 135g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. If you have onion, olive oil, champagne vinegar, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 13 hours and 40 minutes.

Instructions

To make the marinade, combine the vinegars, lemon juice, garlic, shallots, and tarragon. Slowly whisk in the olive oil and bacon fat.

Ingredients you will need

Lemon Juice

Bacon Drippings

Olive Oil

Marinade

Shallot

Tarragon

Garlic

Equipment you will use

Whisk

Add salt and pepper to taste. Coat chicken inside and out with 1 cup of the marinade and refrigerate, covered, overnight. Reserve the remaining marinade for the vinaigrette.

Ingredients you will need

Salt And Pepper

Vinaigrette

Marinade

Whole Chicken

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Remove the chicken from the marinade and discard marinade. Season chicken inside and out with 1 1/2 tablespoons seasoning mix.

Ingredients you will need

Marinade

Whole Chicken

Mix the stuffing ingredients, and stuff it into the chicken. Truss the chicken and roast for 40 minutes. Turn the oven off and allow the bird to continue to cook in the oven for about 20 more minutes.

Ingredients you will need

Stuffing

Whole Chicken

Equipment you will use

Oven

Season the rice flour with salt, pepper, and 1 tablespoon seasoning mix. Toss the oysters in the flour and shake off the excess.

Ingredients you will need

Seasoning Mix

Rice Flour

Oysters

Pepper

All Purpose Flour

Shake

Salt

Heat the oil in a shallow saute pan. Brown the oysters in the fat, about 1 minute on each side.

Ingredients you will need

Oysters

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels and immediately season with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Put the butter into a small skillet over medium heat and saute the corn for about 5 minutes. Turn off the heat and add the piquillo peppers, green onions, parsley and reserved marinade to make the vinaigrette. Taste and adjust seasoning with salt and pepper.

Ingredients you will need

Piquillo Pepper