Roasted Chicken with Bread Salad

Name: Roasted Chicken with Bread Salad
Ingredients: 1 (2 3/4 - 3 1/2-lb.) chicken, preferably a fryer, lump of fat inside chicken discarded; 4 tender sprigs fresh thyme, marjoram, rosemary, or sage; Salt; freshly cracked black pepper; 1⁄2 - 3⁄4 lb. day-old chewy country-style bread (not sourdough), cut into large chunks, crust removed; 8 Tbsp. mild olive oil; 2 Tbsp. white wine vinegar; 1 Tbsp. dried currants; 1 tsp. red wine vinegar; 2 Tbsp. pine nuts; 2-3 cloves garlic, peeled and thinly sliced; 2 scallions trimmed, white and pale green parts only, thinly sliced; 2 tsp. lightly salted chicken stock or lightly salted water; 4 handfuls (about 3 oz.) baby red mustard greens or arugula or frisee leaves

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Although Zuni, one of San Francisco's iconic restaurants, changes its menu constantly, this is one dish that is always on the menu.

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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.saveur.com.

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Ingredients

1 (2 3/4 - 3 1/2-lb.) chicken, preferably a fryer, lump of fat inside chicken discarded
4 tender sprigs fresh thyme, marjoram, rosemary, or sage
Salt
freshly cracked black pepper
1⁄2 - 3⁄4 lb. day-old chewy country-style bread (not sourdough), cut into large chunks, crust removed
8 Tbsp. mild olive oil
2 Tbsp. white wine vinegar
1 Tbsp. dried currants
1 tsp. red wine vinegar
2 Tbsp. pine nuts
2-3 cloves garlic, peeled and thinly sliced
2 scallions trimmed, white and pale green parts only, thinly sliced
2 tsp. lightly salted chicken stock or lightly salted water
4 handfuls (about 3 oz.) baby red mustard greens or arugula or frisee leaves