Brined Roast Chicken with Olive Bread Panzanella

Name: Brined Roast Chicken with Olive Bread Panzanella
Ingredients: 3 quarts plus 3 cups tepid water (15 cups); 2 cups dry white wine; 3 heads of garlic, halved crosswise; 1/2 cup kosher salt, plus more for seasoning; 2 tablespoons coarsely ground black pepper, plus more for seasoning; 2 lemons, thinly sliced; 1 orange, thinly sliced; 9 rosemary sprigs, plus 2 teaspoons chopped rosemary; Two 3 1/2-pound chickens; 1 pound olive bread, cut into 1-inch cubes; 2 tablespoons bacon fat or melted butter

Brined Roast Chicken with Olive Bread Panzanella was pinched from <a href="http://www.foodandwine.com/recipes/brined-roast-chicken-olive-bread-panzanella" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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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

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