-
1
On a work surface, cut the wings off of the chickens at the second joint, leaving the drumettes attached to the breasts.
-
2
Transfer the wingettes to a small bowl.
-
3
Season the chickens with salt and pepper and arrange skin side up on two large rimmed baking sheets.
-
4
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
-
5
Drizzle 2 tablespoons of the olive oil over the chickens and top each half with 2 cubes of the butter.
-
6
Scatter the thyme, rosemary and garlic over the chickens; let them return to room temperature.
-
7
Meanwhile, preheat the oven to 400.
-
8
On a large rimmed baking sheet, toss the bread with 1/4 cup of the olive oil and season with salt and pepper.
-
9
Bake for about 10 minutes, until golden but still slightly chewy.
-
10
Increase the oven temperature to 425.
-
11
In a very large ovenproof skillet, heat 1 tablespoon of the olive oil until shimmering.
-
12
Add the chicken livers and cook over moderately high heat, turning occasionally, until well browned and barely pink inside, 3 to 5 minutes.
-
13
Transfer the livers to a plate to cool, then cut into 1/2-inch pieces.
-
14
Heat 1 tablespoon of olive oil in the skillet until shimmering.
-
15
Add the wingettes to the skillet and cook over moderately high heat until golden on the bottom, about 4 minutes.
-
16
Add the fennel, scallions, sage and a generous pinch each of salt and pepper and transfer the skillet to the oven.
-
17
Roast for about 30 minutes, stirring once, until the fennel is tender and the wingettes are cooked through.
-
18
Let cool slightly, then remove the meat from the wingettes; discard the skin and bones.
-
19
Add the meat to the vegetables.
-
20
Roast the chickens in the upper and lower thirds of the oven for 40 to 45 minutes, until an instant-read thermometer inserted into a thigh registers 165; switch the pans halfway through roasting.
-
21
Let rest for 10 minutes.
-
22
In a bowl, toss the bread with the roasted vegetables, escarole, livers, anchovies, capers, vinegar and the remaining 2 tablespoons of olive oil.
-
23
Fold in 1/2 cup of the cheese shavings and season the bread salad with salt and pepper.
-
24
Transfer the bread salad to a platter and scatter the remaining 1/2 cup of cheese shavings on top.
-
25
Cut the chicken halves into two pieces and transfer to another platter.
-
26
Serve hot with the bread salad.
