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Jan Birnbaum's Roasted Chicken On Summer Greens With Corn Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons champagne vinegar

1 cup rice flour (all-purpose flour may be substituted)

2 tablespoons extra-virgin olive oil

2 tablespoons mustard seeds

2 tablespoons balsamic vinegar

1 large shallot, minced

8 cups arugula

1 cup corn kernels

2 tablespoons kosher salt

1 medium onion, cut into thirds

2 tablespoons Seasoning Mix, recipe follows

1/2 bunch tarragon, leaves finely chopped

12 small fresh shucked oysters

1 lemon, cut into eighths

2 tablespoons melted bacon fat

1 1/2 cups canned piquillo peppers or roasted red peppers, diced

2 tablespoons lemon juice

20 whole black peppercorns

2 teaspoons paprika

2 teaspoons dry mustard

2 bay leaves, broken up

4 green onions, green part only, chopped

2 tablespoons chopped parsley leaves

2 cups extra-virgin olive oil

3 teaspoons ground cumin

2 sprigs rosemary

Big pinch freshly ground nutmeg

1 garlic clove, minced

1 teaspoon ground black pepper

salt and freshly ground black pepper

10 tablespoons canola or peanut oil

1 tablespoon butter

3 teaspoons ground coriander

1 head garlic, peeled and smashed

1 (4 to 6-pound) chicken

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