Roast Chicken with Warm Bread Salad from America's Test Kitchen | GBH

Ingredients

• 1 (4-pound) whole chickens, 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)
• ¼ 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