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    Brined Roast Chicken with Olive Bread Panzanella

    2.5 hrs to prepare • Serves 6


    2 3 1/2-pound chickens


    3 heads Garlic
    2 Lemons
    1 Orange
    9 Rosemary, sprigs

    Baking & Spices

    2 tbsp Black pepper, coarsely ground
    1/2 cup Kosher salt

    Bread & Baked Goods

    1 lb Olive bread


    2 tbsp Bacon fat or melted butter

    Beer, Wine & Liquor

    2 cups White wine, dry


    3 3/4 qt Water
    • Debbie Fowler

      Brined Roast Chicken with Olive Bread Panzanella This is a fantastic roast chicken, but the real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices. The bread turns custardy on the inside and crunchy on the outside.

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