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The Ultimate Roasted Chicken Panzanella Salad

Brined Chicken
1 cupCHEFS Brining Blend
One 4 poundwhole chicken
1 tablespoonbutter
Panzanella
5 to 6 slices (about 8 ounces)stale country-style bread, such as a levain or pugliese, torn into large chunks
4 medium tomatoes (2 pounds total)cored and cut into 1/2" dice
1/4 cupred wine vinegar
1 tablespoonkosher salt, plus more as needed
1 small (about 6 ounces)red onion, cut into 1/2" dice
1/2 cup extra virgin olive oil
1 seedless cucumber (about 1 pound), cut into 1/2" dice
2 cups (about 2 ounces)arugula
1 cuptorn fresh basil leaves
freshly ground black pepper to taste
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The Ultimate Roasted Chicken Panzanella Salad - Equipment List

Roasting Pans

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The Ultimate Roasted Chicken Panzanella Salad - Instructions

Tip: In Tuscany, panzanella is made with stale bread. If your bread is fresh, dry it in a 250 F oven
until thoroughly dried, about 30 minutes.

To brine the chicken, prepare the brine following the package instructions. When the brine is cool, pour
it into a brining bag. Put the chicken into the bag with the brine and seal completely. Refrigerate for
at least 8 hours or up to 24 hours.

Preheat the oven to 425 F.

Remove the chicken from the brining bag, rinse thoroughly and pat dry. Discard the brine. Using your
hands, carefully separate the skin from the breast and legs of the chicken, taking care to not tear the
skin. Rub half the butter under the skin, and rub the remaining butter on the outside of the chicken.

Place the chicken on a rack set in a roasting pan, breast side up. Roast the chicken for 30 minutes,
reduce the heat to 350 F, and continue to roast until an instant-read thermometer inserted into the
thickest part of the thigh (not touching the bone) registers 170 F, about 45 to 50 minutes more.
Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 15 minutes

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The Ultimate Roasted Chicken Panzanella Salad - Instructions Continued

before carving.

To prepare the panzanella, place the tomatoes in a large mixing bowl. Add the red wine vinegar and salt
and stir to combine. Let sit for 15 minutes. In a small bowl, place the diced red onion and add ice
water to cover. Let sit for 15 minutes, then drain thoroughly. Add the onion, olive oil and cucumber to
the tomatoes and stir to combine. Add in the bread, arugula and basil and stir to combine. Season with
salt and pepper to taste.

To serve, divide salad among plates. Carve the chicken into four to six pieces and place on top of
salad.

Makes 4 to 6 servings

CHEFS™ Kitchen

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