Herb-Butter Roast Chicken with Tuscan-Style Bread Salad Recipe | Yummly

Herb-Butter Roast Chicken with Tuscan-Style Bread Salad

FOOD AND WINE
18Ingredients
3Hours

Ingredients

US|METRIC
  • 14 pounds chickens (—cut in half, backbones discarded)
  • kosher salt
  • freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 4 tablespoons unsalted butter (cut into 16 cubes)
  • 8 thyme sprigs
  • 8 rosemary sprigs (small)
  • 8 garlic cloves (unpeeled)
  • 1/2 pound Italian bread (crusty, such as ciabatta, torn into 1-inch pieces)
  • 1/2 pound chicken livers (—trimmed, rinsed and patted dry)
  • 2 fennel bulbs (cut through the core into 1/2-inch wedges)
  • 8 scallions (small, cut into 2-inch lengths, 2 cups)
  • 1/4 cup sage leaves (lightly packed)
  • 1 pound escarole (white and light green leaves only, torn into bite-size pieces, about 12 cups)
  • 8 anchovy fillets (cut into 1/2-inch pieces)
  • 1 1/2 tablespoons capers (rinsed and chopped)
  • 1/3 cup cider vinegar
  • 1 cup parmigiano reggiano cheese (shaved)
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