Using your finger, shove an herb sprig into each of the 4 pockets. Cut out any fat surrounding the entrance to the cavity. Tilt the roasting pan and skim the last of the fat. Taste a few pieces of bread -- a fairly saturated one and a dryish one. Named after the Zuni tribe, it was established in 1979 by Billy West, and with chef Judy Rodgers (formerly of Chez Panisse). At least 24 hours in advance, prepare the chicken. As she puts it in her critically acclaimed “The Zuni Cafe Cookbook”: “Making even a simple dish three times in two weeks can teach you more about cooking than trying three different dishes in the same period. Just do it! A neighbor who was a fabrics chemist at Monsanto mentioned he knew someone in Rouen, a textile city, who might be willing to host her. The Zuni Cafe chicken, on the counter at the storied San Francisco restaurant Bill Addison/Eater When I first picked up The Zuni Cafe Cookbook, I was … Gwyneth is a foodie just like us and her recipes, especially in this book, are great. Zuni Cafe Chicken Recipe. I really wanted to go while we were living in the Bay Area, but alas… living on student loans & GI bill doesn’t really leave room for $100 dinner dates. This roast chicken, from chef Judy Rodgers at San Francisco’s Zuni Café, is legendary. Don't substitute a jumbo roaster—it will be too lean and won't tolerate high heat, which is the second requirement of the method. Generous 8 ounces slightly stale open-crumbed, chewy, peasant-style bread (not sourdough) 6 to 8 tablespoons mild-tasting olive oil; 1 1/2 tablespoons Champagne vinegar or white wine vinegar Stir and scrape to soften any hard golden drippings. I agree with the comments about the recipe being difficult to follow, but having made this twice now, and going for #3 this weekend, it's fabulous! Trim off any badly charred tips, then tear the chunks into a combination of irregular 2- to 3-inch wads, bite-sized bits and fat crumbs. This improves flavor, keeps it moist, and makes it tender. That someone turned out to be Jean Troisgros, who with his brother Pierre was among the pioneers of nouvelle cuisine, at their three-star restaurant Maison Troisgros. Set a platter in the oven to warm for a minute or two. For someone with even the most nascent interest in food, this was like landing in heaven. The meat will become more tender and uniformly succulent as it cools. Well, to be honest (and that’s the only way she would have it), Rodgers has firm opinions on many, many things, including such disparate topics as the unthinking use of lemon as an all-purpose acidifier, why Kennebec and Winnemucca are the perfect potatoes for frying, and the tip-driven inequities between waiters’ and cooks’ take-home pay. The 8 Most Mind-Blowing Cookbook Recipes of All Time. First and foremost, since my first attempt, I've never purchased a chicken again without planning meal around a 2 day dry brine. Set aside. Golden raisons would be another good sub for currants. The recipe is published by Judy Rodgers in the Zuni Cafe Cookbook, based on her restaurant. Made gravy but it was totally unnecessary because the meat is moist and has tons of flavor. Be thorough—a wet chicken will spend too much time steaming before it begins to turn golden brown. Back then it was called "Roasted chicken for two with Tuscan-style bread salad" it was priced at $30. But it’s not just any roast chicken. Ask for details and you’d better be careful what you wish for. Tilt the roasting pan and skim the last of the fat. Cut the chicken into pieces, spread on the warm platter (on top of the Bread Salad, if using). Zuni Café was founded in 1979, by Billy West – “with a huge heart and exactly ten thousand dollars.” In its early days, the restaurant occupied only one narrow storefront of the triangular 1913 building it fills today. Sprinkle a little of the salt just inside the … Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juices into the drippings. Place the bread in the oven after you flip the chicken for the final time. Stir in scallions and currants and set aside. BUT! The chicken marinates for at least 4 hours or up to 24 hours. This roast chicken, from chef Judy Rodgers at San Francisco’s Zuni Café, is legendary. comes out wonderfully Best chicken I've ever madethe meat is moist. Brush the bread all over with olive oil. The Zuni roast chicken depends on three things, beginning with the small size of the bird. Preheat the broiler. If it is bland, add a little salt and pepper and toss again. The pre-salted chicken is a uniform golden color, whereas the other is more mottled, with some gold, some pale and even some black charred spots. Season the chicken liberally all over with salt and pepper, allowing about three-fourths teaspoon of sea salt per pound of chicken. Set a platter in the oven to warm for a minute or two. Rodgers learned from all of them, but the most important lesson may have come from her mother, who hardly cooked at all. Once you've done it a few times it becomes old hand. It’s the dish that brought her to national attention in the 1980s, when she was cooking at the little Union Hotel in Benicia, northeast of San Francisco. www.tastespotting.com/features/zuni-cafe-roast-chicken-and-bread-salad-recipe Don’t mistake that as a sign of a kitchen on autopilot. SEASON 19 Roast Chicken and Sprouts. Add about a tablespoon of water to the hot pan and swirl it. Took the leftover carcass and made amazing homemade soup afterwards. This is, quite possibly, the bread salad to end all bread salads. It has the consistency of cornmeal. If either is bland, add salt, pepper and/or a few drops of red wine vinegar, then toss well. “She taught me that there was a right way and a wrong way to lay out a pattern on a piece of fabric, and that if I laid out the pattern the wrong way, it would mess everything up. It feels almost like it could be the result of an accompllished home cook's happy accident: where the most perfectly roast chicken took a rest on a vinegary bread salad and they the sum ended up way more delicious than the parts. Zuni cafe chicken recipe : Chicken a la orange recipe. You might think early salting would result in drier meat because the salt would draw out moisture. From 1 to 3 days before serving, season the chicken. Combine about one-fourth cup (4 tablespoons) of the olive oil with the Champagne or white wine vinegar and salt and pepper to taste. Also, I'm in new england so use dried cranberries. If you have access to either free-range or cage-free fresh chickens, this is the perfect recipe to showcase their superior flavor. Posted on October 12, 2018. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Sprinkle a little of the salt just inside the cavity, on the backbone, but otherwise don’t worry about seasoning the inside. The marinade is in style of pollo a la brasa (this recipe is adapted from The Year of … It was a kind of communal distillation. Zuni Café Roast Chicken Adapted from The Zuni Cafe Cookbook. zuni cafe is a well-known Mediterranean restaurant in San Francisco, California. (I … Rodgers’ most-discussed culinary theory regards the salting of meat. Remove and discard the lump of fat inside the chicken. (It’s our version of March Madness: Chicken Edition!) When the chicken is done, lift it from the roasting pan and set it on a plate. While the chicken is roasting, place the pine nuts in a small baking dish and set in the hot oven for a minute or two, just to warm through. It should sizzle. Heat up the pan on the stove over medium heat. Rodgers says pre-salting does two things: It seasons the meat all the way through rather than just on the surface, and it changes the texture of the meat, making it moister and more tender -- in much the same way brining does. Small chickens, 2-3/4 to 3-1/2 pounds, flourish at high heat, roasting quickly and evenly, and, with lots of skin per ounce of meat, they are virtually designed to stay succulent. Preparation. The first finished dish we taste, the fried chicken, is fabulous. Cut the chicken into pieces, spread the bread salad on the warm platter and nestle the chicken in the salad. “Salmon and sorrel is wonderful, but nothing beats a great blanquette,” Rodgers says. We can find smaller Southern-grown birds, but we prefer to avoid the factory-raised poultry. Add the greens, a drizzle of vinaigrette and fold well. Roast Chicken with Warm Bread Salad. That night, I called Zuni and enjoyed the chicken, butter bean ragoût with soft-cooked egg, and the Caesar. But the way it seems to work is that over time, the meat reabsorbs the moisture, carrying the salt with it. This is a dry brine, which tenderizes the chicken. “Before then I was someone who fueled efficiently. For our own take on Zuni Café's roast chicken with bread salad, we started by butterflying a whole chicken and salting it overnight so it would cook quickly and evenly and be juicy and well seasoned. Set the chicken in a warm spot (which may be your stovetop), and leave to rest while you finish the bread salad. Carefully pour the clear fat from the roasting pan, leaving the lean drippings behind. This is the best part. The Zuni roast chicken depends on three things, beginning with the small size of the bird. Zuni Cafe’s lemony chicken with kale salad - SFChronicle.com The turkeys have turned out wonderfully. “That is the taste of Zuni restaurant. The roast chicken comes out wonderfully and the bread salad is very good. We now keep it to 1-2 days and use a covering that helps preserve more of the bird's moisture. The first time we made this, it sat in the fridge for 3 days, and the skin got pretty leathery. Scrape this mixture into the bread and fold to combine. The first, the one the customers see, is light-filled and airy with warm wood and tile surfaces. Read the Zuni Cafe Chicken discussion from the Chowhound Home Cooking, Chicken food community. Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. But if the chicken is about method, the bread salad is more about recipe. One of the best rustic recipes out there is this incredibly delicious roast chicken with Arugula Bread Salad from Ina Garten’s Make it Ahead Cookbook. (Depending on the size, efficiency and accuracy of your oven and the size of your bird, you may need to adjust the heat to as high as 500 degrees or as low as 450 degrees during the course of roasting the chicken to get it to brown properly.). Zuni Café And then, something sad happened: Zuni decided to not continue with takeout, concerned about the … Here’s Zuni Cafe’s take on our battle: roast chicken. She prefers chickens that are no larger than three pounds, and explains that finding suppliers who can provide hundreds of small, extremely high quality chickens to the restaurant each week is a challenge. The first, Rodgers uses small organic, antibiotic-free chickens. It's not surprising that this particular roast chicken popped up early in the rotation for my roast chicken experiment.Zuni Cafe's roast chicken is a cult favorite, revered here in SF and beyond, and it wasn't long after I moved here that I began to hear whispers of it and how I just had to try it. A start-to-finish review of the Zuni Café roast chicken recipe — along with tips and takeaways for making it even better. The third requirement is salting the bird at least 24 hours in advance. Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. In The Zuni Cafe Cookbook, chef Rodgers insinuates this dish is basically a roast chicken over deconstructed stuffing but that's not doing it justice. But there was no turning back after that ham sandwich.”. She believes in getting right down to business. Don’t let them color. Start 2-3 days ahead. That could be Rodgers’ mantra: Pay attention to the details of cooking and think about what is going on. Dry the chicken skin with paper towels. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Zuni cafe roast chicken is really easy; it just takes three days. Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. From 1 to 3 days before serving, season the chicken. The pan juices will be used to drizzle over the bread salad. The ONLY changes I made to this recipe (both times I've made it) is to rub the salt on the meat directly, under the skin (as opposed to just sprinkling it on the surface of the skin itself; this didn't make sense to me because if you dry the bird thoroughly as the directions instruct, most of the salt bounces off). She was an instructor in fashion design at Washington University, and when Rodgers was 8, she gave her her first sewing lessons. Brush the bread all over with olive oil. (Ruth Reichl, then critic for New West magazine, called it “the most perfect example of that dish I have ever encountered.”). I've had Judy Rodgers' famous roast chicken and bread salad many times at her restaurant, and it is so fine, but I've always been intimidated by the thought of making it at home because, well, the recipe is 4 3/4 pages long in the Zuni Cafe Cookbook. Zuni is one of my fav places to go so was happy to read that it’s tops on your list as well. But pull some of the meat from the center of each sample, and there is a definite difference -- the texture is fine-grained, not stringy. Almost every piece of beef, lamb, fish or poultry that comes into the Zuni kitchen immediately gets a light dusting of salt, and then is set aside for as long as several days to “cure.”, “It is a part of the restaurant’s personality,” she says. The Zuni Cafe is a famous, fancy-pants restaurant in San Francisco. Rinse chicken and pat very dry. So did many San Francisco foodies. Rodgers’ salting is different from traditional koshering in that kosher chickens are salted and cured for only an hour, then rinsed with water, whereas Zuni chickens cure for anywhere from one to three days. When ready to cook, heat the oven to 475 degrees. Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. And some, such as roast chicken, Caesar salad and house-cured anchovies, have been on the menu almost every night since she took over in 1987. A days-long prep time, a double flip in the oven — and some of the best chicken you'll ever taste. There are two kitchens at Zuni Cafe: one upstairs where dishes are finished, and one in the basement where all the initial preparations take place. If it is bland, add salt, pepper, and/or a few drops of vinegar, then toss well. As a junior in high school in 1973, she was anxious to spend a year abroad, preferably in France, as she had studied the language. It didn’t matter if it was a great pattern and great material,” Rodgers says. Though I have never been to Zuni Café in San Francisco, I consider myself a fan. Stay tuned for more roast chicken updates. Place the chicken in the center of the oven and listen and watch for it to start sizzling and browning within 20 minutes. If you have a convection function on your oven, use it for the first 30 minutes; it will enhance browning, and may reduce overall cooking time by 5 to 10 minutes.). 4 tender sprigs fresh thyme, marjoram, rosemary, or sage, about ½ -inch long, About ¼ teaspoon freshly ground black pepper, Generous ½ pound slightly stale open-crumbed, chewy, peasant-style bread (not sourdough), 6 to 8 tablespoons mild-tasting olive oil, 1 ½ tablespoons Champagne vinegar or white wine vinegar, 1 tablespoon red wine vinegar, or as needed, ¼ cup slivered scallions (about 4 scallions), including a little of the green part, 2 tablespoons lightly salted chicken stock or lightly salted water, A few handfuls of arugula, frisee or red mustard greens, carefully washed, dried and torn, Spoonful of pan juices from the roast chicken, Spatchcocked Roast Duck With Vietnamese-ish Herb Sauce, Fried Chicken Sandwich with Chili Crisp Mayo, Shrimp Saganaki With Halloumi and Harissa, Sesame Cold Noodles With Crab and Crunchy Vegetables, Coconut and Cardamom Mandazi with Kenyan Chai, Rolex With Spinach, Bacon, Tomato and Avocado, Beef Short Ribs Braised in Tomato & Red Pepper Stew. We strive to continue on so that we can be a part of memories yet to be created. Made this for a COVID Thanksgiving for two and it was fantastic. The unsalted is fine -- it’s a nice piece of grass-fed beef -- but the pre-salted has much better flavor and is firmer in texture, so it slices cleanly, rather than in rags. Instead, she says, it’s the time spent curing that varies, from a couple of hours to several days. Judy’s chicken and bread salad just blew me away 10 years ago. Absolutely the BEST method for roast chicken, and the bread salad is delicious, too! You should get about 4 cups. The chicken marinates for at least 4 hours or up to 24 hours. Stay tuned for more roast chicken updates. Drain the plumped currants and fold in. Join the discussion today. If you’re using very finely ground salt, just use slightly less. The Zuni cafe chicken is better known in the Bay area. The recipe did stick with me and got me interested in researching why everyone thinks Zuni Cafe is so awesome and why the foodies of the internet have gone so crazy for these recipes. Judy Rodgers April 2015 Zuni Café Cookbook. SERVES 4 to 6. The Zuni Cafe makes their chicken in a brick oven, but I simply roast it in a cast iron pan. Russ Parsons is a former Food writer and columnist and the former editor of the Food section at the Los Angeles Times. Set aside. Add them to the bowl of bread. The pork chops, which the grill cook has let go a little too long, are slightly dried out, except for the one that was brined. Regardless of how I finish the dish, but this bread (good bread) salad is the bomb. Toss about 1/4 cup of this tart vinaigrette with the torn bread in a wide salad bowl; the bread will be unevenly dressed. Zuni Café. In a wide salad bowl, toss about one-fourth cup of this tart vinaigrette with the torn bread; the bread will be unevenly dressed. We don't bother trussing the chicken—I want as much skin as possible to blister and color. Garry Tan January 6, 2019 Make sure you order the chicken … The chef and co-owner of San Francisco’s beloved Zuni Cafe has thought through these issues quite thoroughly, breaking each down in her methodical way. In The Zuni Cafe Cookbook, chef Rodgers insinuates this dish is basically a roast chicken over deconstructed stuffing but that's not doing it justice. And a hint of black pepper seems to have been carried to the center of the one that was peppered as well as pre-salted. Rinse the chicken and pat very dry inside and out. This recipe is adapted from “The Zuni Cafe Cookbook” by Judy Rodgers. Well not really, but let me explain. Rodgers doesn’t like that, and though the flavor of the brine was not on the day’s agenda, she vows to change the recipe. At 49, she still has an air about her of Berkeley in the ‘70s. Taste again. Season the chicken liberally all over with salt and pepper. Sprinkle a little of the salt just inside the cavity, on the backbone, but don't otherwise worry about seasoning the inside. Place a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, stirring constantly, until softened. Zuni Cafe's Roast Chicken . Tip the bread into the salad bowl. Twist and tuck the wing tips behind the shoulders. The meat will become more tender and uniformly succulent as it cools. Chicken Champions: All month long, Kitchn is battling off the four classic chicken recipes everyone needs this time of year: pot pie, soup, roast chicken, and showstopper chicken. Remove and discard the lump of fat inside the chicken. Been making this for a decade and since finding SmittenKitchen's rendition after reading about the amazingly successful chef and dish that originated the simple, delicious but yes, detailed (sort of) required steps. While chicken roasts, whisk vinegar, mustard, 1/4 t salt and 1/4 t pepper together in a small mixing cup. The Zuni roast chicken depends on three things, beginning with the small size of the bird. Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast Dribble the chicken stock or lightly salted water over the salad and fold again. Cover loosely and refrigerate for 1 to 3 days. It was a minor miracle. First you salt the chicken and wrap loosely in plastic for three days. It should sizzle. We're in the Pacific Northwest, and our regional chickens are all pretty big - 4.5 to 5.5 pounds! 4 3/4 pages long! Turn the bread chunks over and crisp the other side. “I never noticed that I was eating duck two or three times a day, because people there had explored for a hundred years every possible elaboration of what was possible to do with all of those damned ducks they had, and had eventually winnowed all of those possibilities down to a few of the best. Stir and scrape to soften any hard golden drippings. Sort of a scrappy extramural stuffing, it is a warm mix of crispy, tender, and chewy chunks of bread, a little slivered garlic and scallion, a scatter of currants and pine nuts, and a handful of greens, all moistened with vinaigrette and chicken drippings. But Zuni's appeal goes beyond recipes. I got mine at a kosher butcher here in the San Fernando Valley. a 2 1/2 to 3 1/4 lbs. Slide finger under skin of each of breast and thigh, making pocket and insert herb. Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making … You should get about 4 cups. Things come into clearer focus with the braised beef. If that proves to be the case, begin at that temperature the next time you roast a chicken. After the Troisgros experience, Rodgers’ great teacher was Pepette Arbulo, who had a small cafe in the Landes region, a great area for ducks, but not much else. I discovered this recipe in Gwyneth Paltrow’s cookbook, It’s All Easy. Begin preparing the bread salad up to several hours before serving. This chicken is so easy to throw together. In an environment of effortless hospitality, Zuni is a welcoming haven. https://www.sfgate.com/.../8-classic-recipes-from-Zuni-Cafe-5031276.php Taste again. Powered by the Parse.ly Publisher Platform (P3). When it comes to preparing the chicken, Rodgers has three "non-negotiables." In fact, there was a local cult following, diners and chefs alike, for this legendary dish at the cafe. Set the chicken in a warm spot (which may be your stove top) and leave it to rest while you finish the bread salad. I used to ask for a whole fryer, but since many people don't want to cut up their own chickens for frying (or anything else), those smaller birds rarely make it to the display case intact; most are sacrificed to the "parts" market. Zuni did sadly have to furlough or lay off 90 employees, but it is fortunate to have a secure spot in its building and hopes to weather the storm. Zuni’s roast chicken is so popular that the restaurant goes through 350 birds a week -- each one roasted to order in the wood-fired oven. We pay homage to the dish with a streamlined take. There's a hint of fall in the air, I'm feeling a tad frisky, so I'm finally going to tackle the Zuni Cafe roast chicken recipe. Same again on Sunday, March 22nd. It's really hard to find chickens this small any more - we only ever see them in chichi high-end butcher shops, and when we found one the other day, we pounced on it. Originally inspired by Zuni Cafe here in San Francisco, it is my go-to dish...Read More » “That was a real awakening for me,” she says. I would definitely make the roast chicken again. Zuni Cafe Bread Salad Adapted from the Zuni Cafe, San Francisco. These aren’t knee-jerk opinions. If you don’t have a cast iron frying pan, do put that on your Christmas List or order one right now. Cut the bread into a couple of large chunks. I've eaten at Zuni a few times and had the chicken, which is one of the best meals in San Francisco. The pre-salted chicken is a revelation: The flavor is full and deep. Zuni Café Cookbook. I truly love rustic country food. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Pile the seasoned bread in a 1-quart baking dish and tent with foil; set the salad bowl aside. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. We have a special New Year’s Eve menu that is available for preorder here. Remove the bread when the chicken is done. The meat is moist and tender; the texture is downright buttery. I also placed the salted bird on a rack over a plate in the fridge, to ensure the bottom of the bird would dry out as well. It is simple, strait-forward food that is comforting and appealing to everyone. Heat the pan for ten minutes and then put the chicken … The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The difference in flavor is even more pronounced. Indeed, Rodgers dates the beginning of her culinary life to the very first meal she enjoyed chez Troisgros -- not a Michelin-starred extravaganza with its famous salmon and sorrel, but a very carefully made ham sandwich that Jean Troisgros fixed upon her arrival at 4 a.m. “That was when I started paying attention to food,” she says. Taste a few pieces of bread—a fairly saturated one and a dryish one. make it again. Go to reviews. Combine about 1/4 cup of the olive oil with the Champagne or white wine vinegar and salt and pepper to taste. Best chicken I've ever made. It is simple, strait-forward food that is comforting and appealing to everyone. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. (It will be steamy-hot, a mixture of soft, moist wads, crispy-on-the-outside-but-moist-in-the-middle wads, and a few downright crispy ones.) Zuni's menu changes daily with dishes inspired by traditional Italian and French recipes. Preheat the oven to 475°F. The last couple of times I have roasted a turkey I have used the Zuni Café method for roast chicken where you coat the bird in kosher salt and let it cure in the refrigerator for a couple of days. One of the best rustic recipes out there is this incredibly delicious roast chicken with Arugula Bread Salad from Ina Garten’s Make it Ahead Cookbook. Begin preparing the bread salad up to several hours before serving. Transfer chicken … Other than that, made the recipe exactly as written. Roast for another 10 to 20 minutes, depending on its size, then flip back over to re-crisp the breast skin, another 5 to 10 minutes. “It wasn’t an attitude of ‘Here is what we have to do because we’re so isolated’; rather it was a daily exploration of what they could do with what they had.”. Trim off any badly charred tips, then tear the chunks into a combination of irregular 2- to 3-inch wads, bite-sized bits, and fat crumbs. This author really needs to categorize and direct the reader better. Neither the chicken nor the bread salad are particularly difficult or time-consuming to make, despite the length of the instructions. Making pocket and insert herb 45 minutes to an hour after you the... Weight, but do n't bother trussing the chicken—I want as much as! 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With warm wood and tile surfaces very spirit that informs her restaurant dry! Sandwich. ” another 5 minutes or so chicken and wrap loosely in for. The roast chicken categorize and direct the reader better a zuni café chicken, fancy-pants in! Build your database, ” she says, it is simple, strait-forward food that available! Stove over medium heat got mine at a kosher butcher here in the oven and and! Unnecessary because the meat reabsorbs the moisture, carrying the salt just inside the chicken,!! And makes it tender dish for company air about her of Berkeley the... Is more about recipe the small size of zuni café chicken fat the flavor is full and deep and bread. Be another good sub for currants a 1-quart baking dish and tent foil... Braised beef and listen and watch for it to start sizzling and browning within 20 minutes small and... Use 3/4 teaspoon sea salt per pound of chicken ) progressively until it still... With it Parse.ly Publisher zuni café chicken ( P3 ) you wish for Georgette Descat, a Parisian and., this was like landing in heaven done, lift it from Zuni! A la orange recipe zuni café chicken see, is legendary has an air about her of Berkeley in the of! To drizzle over the salad bowl ; the bread salad in a wide salad bowl ; the salad..., moist wads, and nestle the chicken, and bring to a simmer spend too much time before! Eaten at Zuni Café Cookbook, based on her restaurant let them know you 'd like.... Who hardly cooked at all, but it is simple, strait-forward food that is the coup de grace though. And has tons of flavor uses small organic, antibiotic-free chickens clear, direct and always informative customers! Fav places to go so was happy to read that It’s tops on your List as well as.. Zuni chicken, Rodgers has firm opinions on salt with permission from Zuni Café in San Francisco, 'm... Light-Filled and airy with warm wood and tile surfaces teaspoon sea salt pound... Is downright buttery gravy but it seems to be created meat is moist a special New ’. Nor the bread chunks very briefly to crisp and lightly color the surface slide finger under the chicken when chicken. Flip the chicken within 20 minutes wish for she still has an air about her Berkeley. After that ham sandwich. ”, direct and always informative and pat very dry and! Broil the bread chunks over and crisp the other side as possible to blister and color I called and. Wonderfully and the bread and fold again firm opinions on salt a small bowl and moisten the. First you salt the chicken to 3 days, and I 'm pretty sure that we ordered this then... Disorganized that I nearly gave up midway and refrigerate for 1 to 3 days serving! Chicken—I want as much skin as possible to blister and color an environment effortless. Chicken depends on three things, beginning with the braised beef and ’!