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

Name: Roast Chicken with Warm Bread Salad from America's Test Kitchen | GBH
Ingredients: 1 (4-pound) whole chickens, giblets discarded; Kosher salt; 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

www.wgbh.org

Hosts Julia Collin Davison and Bridget Lancaster unlock the secrets to the ultimate Roast Chicken with Warm Bread Salad on America's Test Kitchen, Season 19, Episode 3 ("Roast Chicken and Sprouts.")

View full recipe on www.wgbh.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wgbh.org.

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Ingredients

1 (4-pound) whole chickens, giblets discarded
Kosher salt
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