2 large Spanish onions (about 1 1/2 pounds), cut in half lengthwise and sliced into thin half circles
4 stalks celery, cut into 1/8-inch slices
1 1/4 pounds tart apples (about 3 medium), 1/2-inch dice, skins on
1 scant cup dried currants
1 clove fresh garlic, minced
1/2 teaspoon dried thyme or 1 tablespoon fresh thyme
1 teaspoon hot red pepper flakes (preferably Marash)
1 tablespoon lemon zest
1 teaspoon coarse sea salt
2 teaspoons freshly ground Tellicherry black pepper
1/4 cup parsley, chopped, rinsed, and squeezed dry
1/2 loaf leftover counrty bread, such as a good crusty white loaf, sliced 3/4-inch. If the bread you are using is still fresh and soft, slice it and let it dry on the counter for a few hours before using.
1 roasting chicken (3 to 4 pounds), split in half and backbone removed
1/4 cup fresh-squeezed lemon juice.