3 quarts plus 3 cups tepid water (15 cups)
2 cups dry white wine
3 heads of garlic, halved crosswise
1/2 cup kosher salt, plus more for seasoning
2 tablespoons coarsely ground black pepper, plus more for seasoning
2 lemons, thinly sliced
1 orange, thinly sliced
9 rosemary sprigs, plus 2 teaspoons chopped rosemary
Two 3 1/2-pound chickens
1 pound olive bread, cut into 1-inch cubes
2 tablespoons bacon fat or melted butter