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In a large pot, combine 15 cups of tepid water, 2 cups of dry white wine, 3 halved heads of garlic, 1/2 cup of kosher salt, 2 tablespoons of coarsely ground black pepper, 2 thinly sliced lemons, 1 thinly sliced orange, and 3 rosemary sprigs. Stir to dissolve the salt.
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Place the 2 chickens in the brine, breast sides down. Cover and refrigerate overnight.
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Preheat the oven to 425°F (220°C). Remove the chickens from the brine and pat dry. Place the chickens in a roasting pan, breast sides up. Stuff the remaining 6 rosemary sprigs in the cavities and tie the legs together. Season lightly with salt and pepper and sprinkle with 2 teaspoons of chopped rosemary.
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Roast the chickens for 30 minutes. Add 1/2 cup of water to the pan and roast at 375°F (190°C) for 1 hour and 15 minutes longer, rotating the pan, until the juices run clear.
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Lift the chickens and tilt them to let the cavity juices run into the pan. Transfer the chickens to a carving board and keep warm. Increase the oven temperature to 425°F (220°C).
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In the roasting pan, toss 1 pound of olive bread cubes and 2 tablespoons of bacon fat or melted butter. Spread the bread in an even layer and bake in the upper third of the oven for about 20 minutes, until crisp on top and moist underneath.
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Carve the chickens and serve with the olive bread panzanella.
Ingredients:
- Two 3 1/2-pound chickens
- 1 pound of olive bread, cut into 1-inch cubes
- 2 tablespoons of bacon fat or melted butter
- 4 tablespoons of Eunice Green Seasoning
- 15 cups of tepid water (3 quarts plus 3 cups)
- 2 cups of dry white wine
- 3 halved heads of garlic
- 1/2 cup of kosher salt (plus more for seasoning)
- 2 tablespoons of coarsely ground black pepper (plus more for seasoning)
- 2 thinly sliced lemons
- 1 thinly sliced orange
- 9 rosemary sprigs (plus 2 teaspoons of chopped rosemary)