Ingredients

• 8 cups 1-inch cubes country-style white bread (from about 12 ounces)
• 1 7-pound whole roasting chicken, neck and giblets discarded
• 1/2 cup canned low-salt chicken broth
• 1/3 cup white wine vinegar
• 3/4 cup thinly sliced green onions
• 1/2 cup dried currants
• 3 bunches fresh arugula, trimmed, halved crosswise (about 2 cups)

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Instructions

1. Preheat oven to 400°F. Place bread on large baking sheet. Bake until bread is lightly toasted, about 6 minutes. Set aside. Maintain oven temperature.
2. Rinse chicken inside and out; pat dry. Sprinkle inside and out with salt and pepper. Place breast side up on rack in heavy large roasting pan. Tie legs together to hold shape. Roast chicken 1 hour. Reduce oven temperature to 375°F. Roast until meat thermometer inserted into thigh registers 180°F, basting occasionally during last 15 minutes, about 45 minutes longer. Transfer chicken to platter. Tent with foil.
3. Pour pan juices into 4-cup measuring cup (do not clean pan). Spoon fat off top of pan juices, returning 2 tablespoons fat to pan. Add pan juices, canned chicken broth and vinegar to pan. Bring to boil atop stove, scraping up browned bits. Add green onions and currants. Simmer 3 minutes to reduce liquid slightly. Remove from heat. Add bread to pan and toss with juices. Mix in arugula. Season with salt and pepper. Serve with chicken.