Roasted Chicken with Bread Salad

Rub each chicken with 1/4 cup of the smokehouse rub. Let stand at room temperature for 1 hour.

Prepare a grill for indirect grilling over medium-high heat.

Pour the stock into the roasting supports of a two-in-one vertical chicken roaster. Place the chickens, with the legs pointing down and the backs facing the center of the roaster, on the roasting supports, and tuck the wings behind the back. In a large bowl, stir together the bell peppers, green onions and 2 Tbs. of the olive oil, and season with salt and pepper. Arrange the vegetables in the base of the roaster.

Set the roaster on the grill, away from the heat. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, about 1 hour. Maintain the internal temperature of the grill at 375° to 400°F.

Transfer the chickens to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Transfer the vegetables to a bowl and cover with foil.

Brush the bread slices on both sides with 2 Tbs. of the olive oil. Grill the bread over direct heat, turning once, 2 to 3 minutes per side. Transfer the bread to a cutting board, cut into 1-inch cubes and add to the bowl with the vegetables. Add the remaining 4 Tbs. olive oil and toss to combine. Sprinkle with the basil. Carve the chickens and serve with the bread salad. Serves 6 to 8.