Here you go Jodi:

COLD ROAST CHICKEN WITH ROSEMARY AND BREAD SALAD
Posted by Stu on September 11, 1997
The Recipe Link: http://www.recipelink.com

Remove as much fat as possible from one chicken, wash and pat dry; cut into pieces. Rub salt onto all exposed skin and refrigerate 1 hour.

Preheat oven to 450 degrees F. Heat 3 tablespoons butter over medium-high heat. Pat the chicken pieces dry again, throw some black pepper over them, and brown quickly in the butter on all sides. Remove the chicken to paper towels to drain. Chicken should have some color, but not too much.

Place a wire rack over a large oven-proof skillet. Place the chicken on the rack so the skillet will catch the drippings (skin side up for breasts and thighs). Top the chicken with a generous amount of rosemary. Roast at 450 degrees F for 15 minutes, reduce heat to 350 degrees F, and roast an additional forty minutes or so, turning once during the roasting. Remove chicken, drain, cool, and refrigerate overnight. Do in batches for large quantities.

Serve with BREAD SALAD:

1 lb. Tomatoes, seeded and diced
1 medium red onion, diced
1 cup pitted Kalamata black olives, chopped
1/4 cup lemon juice
1/3 cup extra-virgin olive oil
salt and pepper to taste
2 tablespoons capers
4 hard boiled eggs, diced
Salt and pepper
1/2 lb heavy bread, torn into 1" pieces
1/4 cup fresh mint, coarsely chopped

Combine tomatoes, onion, olives, lemon juice, olive oil, salt and pepper, capers, and eggs. Refrigerate overnight. Serve over the bread. Garnish with the mint just before serving.

Serves 6-8