Start the recipe two days in advance of serving. Clean and dry the chicken; then, using your finger, gently separate the skin from the breasts and thighs on both sides. Slide two sage leaves and one small rosemary sprig between the skin and the breasts, then one sage leaf and one small rosemary sprig between the skin and the thighs. Salt the chicken all over, more heavily on the thicker parts. Place the chicken in the refrigerator uncovered for two hours, then cover lightly for two days.

The day you plan to serve the chicken, cut the bread into 5 to 6 large chunks. Remove most of the crust. Brush the bread all over with olive oil, then broil very briefly until crisp and lightly colored, turning the bread to crisp all sides. Set aside.

Whisk together 1/4 cup of the olive oil with the champagne vinegar, and season with salt and pepper.

Toast the pine nuts; transfer to a plate and set aside. Wipe out the skillet and add a spoonful of olive oil; set over medium-low heat and sauté the scallions until softened. Don’t let them brown.

Place the currents in a small bowl and moisten with the sherry vinegar and warm water. Set aside.

Preheat the oven to 475°F. Place a 10- to 12-inch ovenproof skillet over medium heat. Wipe the chicken dry and set it in the pan, breast-side up. It should sizzle upon contact.

Place the pan in the center of the oven; it should start browning within 20 minutes. If it doesn’t, raise the temperature. After 30 minutes, turn the chicken (use a spatula to loosen it from the skillet) and roast for another 20 minutes. Then turn it back to breast-side up and roast for another 15 minutes until the chicken is done and juices run clear.

During the first half hour of roasting the chicken, trim the bread chunks of any badly charred tips then tear the bread into bite-sized chunks and place in a large bowl. It should be about 6 cups. Toss a couple tablespoons of the vinaigrette with the torn bread in a large salad bowl. Taste for seasoning.

Add the scallions with any olive oil remaining. Drain the currents and add half of them and half the pine nuts, as well, reserving the other half of each. Moisten the salad with the chicken stock, toss well, and taste for seasoning. Transfer the bread salad to a baking dish and tent with foil, then place in the oven about 10 minutes before the chicken is done.

Remove the chicken from the oven and transfer to a cutting board. Tilt to release all the juices into the pan; leave the bread salad in the oven for a few more minutes.

Transfer the bread into a large salad bowl. Drizzle with 3 to 4 tablespoons of the pan juices, add the greens, a drizzle of the vinaigrette, and toss well. Taste for seasoning.

Cut the thighs and legs of the chicken; discard the skin, remove meat from bones, and dice. Add the diced dark meat to the salad and toss. Transfer the salad to a large serving platter. Remove the chicken breasts from the bone and shred — or “pull” — the meat into large pieces. Arrange the chicken breast on top of the salad, drizzle the chicken with a little more of the pan juices, any remaining vinaigrette, and sprinkle with the reserved currants and pine nuts. Serve.