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Ingredients

Marinade/Vinaigrette:

• 2 tablespoons balsamic vinegar
• 2 tablespoons Champagne vinegar
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 large shallot, minced
• 1/2 bunch tarragon, leaves finely chopped
• 2 cups extra-virgin olive oil
• 2 tablespoons melted bacon fat
• Salt and freshly ground black pepper
• 1 (4 to 6-pound) chicken
• 2 tablespoons Seasoning Mix, recipe follows

Stuffing:

• 1 medium onion, cut into thirds
• 2 bay leaves, broken up
• 2 sprigs rosemary
• 1 head garlic, peeled and smashed
• 1 lemon, cut into eighths
• Big pinch freshly ground nutmeg
• 20 whole black peppercorns
• 2 tablespoons mustard seeds
• 2 tablespoons extra-virgin olive oil
• 1 cup rice flour (all-purpose flour may be substituted)
• Salt and freshly ground black pepper
• 12 small fresh shucked oysters
• 10 tablespoons canola or peanut oil
• 1 tablespoon butter
• 1 cup corn kernels
• 1 1/2 cups canned piquillo peppers or roasted red peppers, diced
• 4 green onions, green part only, chopped
• 2 tablespoons chopped parsley leaves
• 8 cups arugula

Description

Food Network Invites You To Try This Jan Birnbaum's Roasted Chicken On Summer Greens With Corn Recipe From Michael Chiarello.

Food Network