ROAST CHICKEN WITH BREAD SALAD (COOK'S ILLUSTRATED)
Steps:
- Place chicken breast side down on cutting board. Remove backbone and discard. Flip chicken over and press down, breaking the breast bone.
- Loosen skin at breast and legs. Add 1/2 tsp kosher salt under each breast. Add 1/2 teaspoon kosher salt under each leg. Add 1 teaspoon kosher salt in the cavity. Fold wings under and flip/rotate legs so they are thigh-side up.
- Place chicken on wire rack set on rimmed baking sheet and refrigerate -- uncovered -- 24 hours.
- Heat oven to 475 and adjust rack to middle position. Spray 12" oven-proof skillet with vegetable spray.
- Take 4 1-in slices of country style bread. Remove bottom crust and cut into 3/4" - 1" pieces. Place in large bowl. Add 1/4 cup chicken broth and 2 tablespoons of EVOO. Toss until bread is moist. Arrange bread in skillet in single layer, with majority of pieces crust side up and in the middle.
- Remove chicken from fridge and blot dry with paper towels. Place skin side up on the bread. Brush 2 teaspoons EVOO over chicken skin. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Roast for 45-50 minutes until skin is deep golden brown and the thickest part of the breast reads 160-degrees, rotating pan halfway through cooking.
- While chicken is roasting, whisk together the Champagne Vinegar, Dijon mustard, 1/4 tsp salt and 1/4 tsp pepper. Slowly whisk in remaining 1/4c EVOO. Add scallions and dried currents. Place baby arugula in a large bowl.
- Remove chicken and let rest uncovered for 15 minutes. Run thin metal spatula under bread to loosen from bottom of skillet. Carve the chicken and whisk any accumulated juices into the vinaigrette.
- Add bread and vinaigrette to Arugula and toss to evenly coat.
- Transfer salad to serving platter and serve with the chicken.
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