Method

• 1.
  To make the chicken fat, chop 250g chicken skin and place in a small saucepan. Cover with cold water and bring to a simmer over medium-low heat. Cook for 1 hour or until all of the water has evaporated and you are left with clear chicken fat. Cook, stirring regularly, for a further 25-30 minutes until the fat starts to turn golden. Add 4 sliced eschalots and cook until golden, and the fat is translucent and golden. You should have around 100ml chicken fat. Strain through a fine sieve into a bowl, discard solids and set aside.
• 2.
  To make the crispy chicken skin, preheat oven to 180°C and line a baking tray with baking paper. Place remaining 50g chicken skin in a single layer on prepared tray and season with salt. Top with a sheet of baking paper and a heavy baking tray to keep the skin flat. Cook for 15-20 minutes until golden and crisp. Set aside to cool, then chop into small pieces. Increase oven to 220°C.
• 3.
  Meanwhile, to make the hollandaise, place vinegar, tarragon, remaining eschalot and a pinch of pepper in a small saucepan over medium heat. Simmer for 7-8 minutes until reduced by half. Strain through a sieve, discarding solids, and transfer to a large heatproof bowl. Add egg yolks and whisk to combine, then place bowl over a saucepan of gently simmering water. Whisk constantly until mixture starts to thicken. Slowly add the clarified butter, then the chicken fat, whisking constantly. The sauce should be the consistency of thick cream. Season.
• 4.
  Place oysters on a large baking tray and roast whole for 5-7 minutes (the top shell should pop off when they are ready, discard any oysters that remain ). Remove top shell and place oysters on a serving plate. Spoon over chicken fat hollandaise and top with chopped chives and crispy chicken skin, to serve.