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Herb-Butter Roast Chicken with Tuscan-Style Bread Salad
FOOD AND WINE18Ingredients
3Hours
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Ingredients
US|METRIC
4 SERVINGS
- 14 lb. chickens (—cut in half, backbones discarded)
- kosher salt
- freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 4 Tbsp. unsalted butter (cut into 16 cubes)
- 8 thyme sprigs
- 8 rosemary sprigs (small)
- 8 garlic cloves (unpeeled)
- 1/2 lb. Italian bread (crusty, such as ciabatta, torn into 1-inch pieces)
- 1/2 lb. 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 lb. 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 Tbsp. capers (rinsed and chopped)
- 1/3 cup cider vinegar
- 1 cup parmigiano reggiano cheese (shaved)
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