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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
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The Ultimate Roasted Chicken Panzanella Salad - Ingredients Continued

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.

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The Ultimate Roasted Chicken Panzanella Salad - Instructions Continued


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 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.

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The Ultimate Roasted Chicken Panzanella Salad - Instructions Continued

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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