We tried this NYT recipe: https://cooking.nytimes.com/recipes/1012437-garlic-and-thyme-roasted-chicken-with-crispy-drippings-croutons
We used three types of sliced Whole Foods artisalal bread (which we bought in ½ and ¼ loaves): pain de campagne, olive, and pumpernickel. We made the fresh bread stale by following this recipe: http://piglettedc.tumblr.com/post/176915166141/quick-method-for-making-bread-stale-we-needed To line the bottom of our roasting pan, we needed about ¾ of an entire loaf. We used our sturdy, heavy All-Clad roasting pan but found that almost all pieces of bread turned to carbon at 425. It was very disappointing. We were able to salvage about 1/3 of the bread from the roasting pan. We may try this at 375 the next time. To ensure the chicken was fully cooked, after roasting for 1 hour 15 mins, we turned off the heat, removed the burnt bread, and then let sit in the oven’s residual heat for about 20 mins. (Aug. 2018)
Cooking Adventures 