For the Chicken:
Remove the chicken 45 minutes before cooking from the fridge. Preheat oven to 450 F. Heat the safflower oil over medium-high heat in an oven-proof saute pan. Add the chopped onions, carrots, parsnips, turnip, leek, potatoes, and celery. Season with sea salt and pepper. Cook for 5 minutes. Insert the orange, garlic, thyme, bay leaf, and black peppercorns into the cavity of the bird. Truss the chicken using butcher's twine. In a bowl, thoroughly mix the softened butter and white truffle oil. Massage the mixture all over the chicken's skin. Season liberally with sea salt. Take the saute pan off the heat. Lay the chicken on the bed of veggies. Transfer to the oven. Roast for 55 minutes.
For the Big Pot Blanched Green Beans:
Use the biggest pot you have. Fill it with water. Season with sea salt. Taste. The water should taste like the ocean. Bring to the boil. Add the green beans. Turn the heat up to maintain a rolling boil. Cook until tender. 5 minutes. Prepare an ice water bath. Large glass bowl, water and ice. Remove the green beans and plunge into the ice water.
For the Chanterelle Mushroom Vinaigrette:
In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the walnut oil and olive oil. Blend until emulsified. Season with Fleur de sel and white pepper. Pour into a glass bowl. In a sauté pan, heat the safflower oil over medium-high heat. Add the chanterelles and cook to a golden brown. Fold the mushrooms into the vinaigrette. Check for seasoning.