Oven Roasted Chicken With Bread Salad

Name: Oven Roasted Chicken With Bread Salad
Prep time: 9 h
Cook time: 50 min
Total time: 9 h 50 min
Yield: 4 serving(s)
Ingredients: 2 (3 lb) organic free range whole chickens; 1 cup kosher salt; 1 gallon cold water; 1/2 lb arugula; 4 cups sourdough bread cubes (1/2 inch cubes); 1/2 cup dried currant, plumped in warm water & splash red wine vinegar; 1/2 cup toasted pine nuts; 1/2 cup champagne vinegar; 1 cup reduced chicken stock; 1 cup olive oil; 10 garlic cloves, sliced, sauteed in small amount of olive oil; 1/4 cup chives or 1/4 cup spring onion, chopped; 1 teaspoon salt (to taste); 1 teaspoon pepper (to taste)

Submitted by John 11-44

"Tasty comfort food from "the Floataway Cafe" in Atlanta."

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Ready In:: 9hrs 50mins
Ingredients:: 14
Serves:: 4

ingredients

Oven Roasted Chicken
2 (3 lb) organic free range whole chickens
1 cup kosher salt
1 gallon cold water
Bread Salad
¹⁄₂ lb arugula
4 cups sourdough bread cubes (1/2 inch cubes)
¹⁄₂ cup dried currant, plumped in warm water & splash red wine vinegar
¹⁄₂ cup toasted pine nuts
¹⁄₂ cup champagne vinegar
1 cup reduced chicken stock
1 cup olive oil
10 garlic cloves, sliced, sauteed in small amount of olive oil
¹⁄₄ cup chives or 1/4 cup spring onion, chopped
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)

directions

Oven Roasted Chicken:
Dissolve the salt in cold water and place rinsed chickens in water. Let chicken brine in salt water for 6 to 8 hours in refrigerator. Remove, rinse & dry. Season with pepper, rub with olive oil & stuff under the skin with fresh sage leaves. Roast in wood burning oven 450-500 degrees for 30-45 minutes. Remove chicken from oven and let stand for 10 minutes.
Bread Salad:
Toast bread lightly. Make vinaigrette - in large bowl mix vinegar, chicken stock, garlic & chives. Whisk in olive oil and season with salt & pepper. Toss with toasted bread, currants & pine nuts. Cover with foil & bake in 400 degree oven until lightly brown about 20 minutes. To serve toss warm bread salad with arugula , chives or spring onions and serve with chicken.
Chicken Jus:
Heat stock in sauce pan and slowly swirl in butter until incorporated over very low heat. Season & serve over chicken and bread salad.