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1
Start 2-3 days ahead. Discard lump of fat inside chicken. Rinse chicken and pat very dry. Slide finger under skin of each of breast and thigh, making pocket and insert herb. Season the chicken liberally all over with salt and pepper {3/4 teaspoon of sea salt per pound of chicken}. Cover loosely and refrigerate 2 to 3 days.
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2
Preheat the broiler.
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3
Remove crust from bread annd cut into large chunks. Brush the bread with olive oil. Broil very briefly, turning to brown all sides. Tear into chunks.
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4
Combine 1/4 cup of olive oil with Champagne vinegar; salt and pepper. Toss about 1/4 cup of this with torn bread in bowl. Add toasted pine nuts. Place cranberries in small bowl and moisten with red wine vinegar and warm water.
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5
Preheat the oven to 475u00b0F. Preheat iron skillet over medium heat. Wipe chicken dry and set it breast side up in pan. It should sizzle. Place in oven for 30 minutes, then flip bird over. Roast for 20 minutes, then flip back over for 5-10 minutes. Saute garlic and shallots in spoonful of olive oil until soft. Toss with bread along with drained cranberries. Dribble the chicken stock over the salad and fold again. Pile the bread salad in a 1-quart baking dish and tent with foil. Place salad in oven after you flip the chicken the final time.
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6
Remove the chicken from the oven and turn off the heat. Leave the bread salad in oven (turned off) to continue warming.
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7
Set chicken on carving board. Carefully pour clear fat from roasting pan, leaving lean drippings behind. Add about a tablespoon of water to hot pan and swirl it.
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8
Slash the stretched skin between thighs and breasts of chicken, then tilt the bird over the roasting pan to drain the juice into the drippings.
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9
Bring roasting pan juices to simmer, scraping bits. Remove salad from oven, pour pan juices over salad and toss with arugula and remaining vinaigrette in salad bowl. Mound salad on plate and top with chicken piece.
