Ingredients
3 qt. tepid water
3 c. tepid water
2 c. dry white wine
3 head garlic
1/2 c. kosher salt
2 tbsp. coarsely ground black pepper
2 lemons
1 orange
9 sprig rosemary
2 tsp. chopped rosemary
2 chickens
1 lb. olive bread
2 tbsp. bacon fat or melted butter
Preparation
Step 1In a very large pot, combine the water, wine, garlic, salt, 2 tablespoons of pepper, lemons, orange, and rosemary sprigs. Stir to dissolve the salt. Put the chickens in the brine, breast sides down. Cover and refrigerate overnight.Step 2Preheat the oven to 425 degrees F. Remove the chickens from the brine and pat dry. Put the chickens in a roasting pan, breast sides up. Stuff the remaining 6 rosemary sprigs in the cavities and tie the legs together. Season lightly with salt and pepper and sprinkle with the chopped rosemary. Roast for 30 minutes. Add 1/2 cup of water to the pan and roast at 375 degrees F for 1 hour and 15 minutes longer, rotating the pan, until the juices run clear.Step 3Lift the chickens and tilt them to let the cavity juices run into the pan. Transfer the chickens to a carving board and keep warm. Increase the oven temperature to 425 degrees F. Add the olive bread cubes and the bacon fat to the pan and toss well. Spread the bread in an even layer and bake in the upper third of the oven for about 20 minutes, until crisp on top and moist underneath. Carve the chickens and serve with the olive bread panzanella. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.
