Oven Roasted Chicken With Bread Salad

Total Time: 9 hrs 50 mins Preparation Time: 9 hrs Cook Time: 50 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 oven roasted chicken:
• 2 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.
• 3 bread salad:
• 4 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.
• 5 chicken jus:
• 6 heat stock in sauce pan and slowly swirl in butter until incorporated over very low heat. season & serve over chicken and bread salad.