Ingredients

• 1 (3 1/2- to 4-pound) free-range whole chicken

• 4 (4-inch) thyme sprigs

• 4 small garlic cloves, smashed and roughly chopped

• 3 1/2 teaspoons fine sea salt

• 1/4 teaspoon black pepper

• 1 tablespoon warm water (90°F to 110°F)

• 1 teaspoon red wine vinegar

• 1 tablespoon dried currants

• 3/4 cup extra-virgin olive oil, divided

• 2 tablespoons Champagne vinegar

• 3/4 teaspoon fine sea salt

• 1/2 teaspoon black pepper

• 1/2 pound day-old, open-crumb, chewy, rustic bread loaf (not sourdough), cut into large (2-inch) chunks (about 2 1/2 cups)

• 4 medium scallions (about 2 ounces), trimmed and thinly sliced crosswise (about 3/4 cup)

• 3 garlic cloves, thinly sliced (about 1 tablespoon)

• 1 tablespoon pine nuts

• 4 cups lightly packed greens (such as chicory, escarole, or radicchio) (about 4 ounces)