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3 quarts plus 3 cups tepid water (15 cups)
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2 cups dry white wine
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3 heads of garlic, halved crosswise
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1/2 cup kosher salt, plus more for seasoning
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2 tablespoons coarsely ground black pepper, plus more for seasoning
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2 lemons, thinly sliced
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1 orange, thinly sliced
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9 rosemary sprigs, plus 2 teaspoons chopped rosemary
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Two 3 1/2-pound chickens
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1 pound olive bread, cut into 1-inch cubes
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2 tablespoons bacon fat or melted butter
Brined Roast Chicken with Olive Bread Panzanella
This is a fantastic roast chicken, but the real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices. The bread turns custardy on the inside and crunchy on the outside.
Nutrition Information
166
Calories
47g
Carbohydrates
12g
Protein
375mg
Potassium
5g
Fiber
8g
Sugar
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