Roast Chicken with Warm Bread Salad

Name: Roast Chicken with Warm Bread Salad
Yield: Serves 4 to 6
Ingredients: 1 (4-pound), whole chicken, giblets discarded; , Kosher salt and pepper; 4 (1-inch-thick) slices, country-style bread (8 ounces), bottom crust removed, cut into ¾- to 1-inch pieces (5 cups); 1/4 cup, chicken broth; 6 tablespoons plus 2 teaspoons, extra-virgin olive oil; 2 tablespoons, champagne vinegar; 1 teaspoon, Dijon mustard; 3 , scallions, sliced thin; 2 tablespoons, dried currants; 5 ounces (5 cups), baby arugula

Main Courses
Chicken
Salads

By Annie Petito ･ Appears in Cook's Illustrated May/June 2018, America's Test Kitchen TV

San Francisco's Zuni Café serves perfect roast chicken with a chewy-crisp, warm bread salad that has a cultlike following. We pay homage to the dish with a streamlined take.

SERVES 4 to 6

TIME 2 hours, plus 24 hours salting

Why This Recipe Works

This is a members' feature.