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Zuni Cafe Chicken, is this the recipe? Deb in MI posted a long time ago?
- Thread starter barbara-in-va
- Start date
It's been changed. The original recipe calls for rosemary and the salt is different. The book
calls for 3/4 tsp sea salt/pound of chicken. I used 1 tsp Kosher salt.
This is a good visual.
I made this dish last week. When I make it again, I'll skip the bread salad. It's a little heavy/fatty.
http://smittenkitchen.com/blog/2008/12/zuni-cafe-roast-chicken-bread-salad/
calls for 3/4 tsp sea salt/pound of chicken. I used 1 tsp Kosher salt.
This is a good visual.
I made this dish last week. When I make it again, I'll skip the bread salad. It's a little heavy/fatty.
http://smittenkitchen.com/blog/2008/12/zuni-cafe-roast-chicken-bread-salad/
A couple of interesting bits that are new to me: herbing the chicken so far in advance
and starting it in the oven breast up rather than down.
I learned this method of high heat with chicken roasting in France and still prefer it. But I now want to try this advance seasoning. Such a good homey meal for guests. Is this your preferred method Traca?
and starting it in the oven breast up rather than down.
I learned this method of high heat with chicken roasting in France and still prefer it. But I now want to try this advance seasoning. Such a good homey meal for guests. Is this your preferred method Traca?
I think of it as dry brine. I've heard that when Zuni gets their chicken orders, they automatically
salt the birds that way. I'm hooked on rotisserie chickens from the grocery store and have been trying to find a way to replicate that at home. This is the closest I've come.
And if you're a fan of chicken skin, you'll really be happy with this technique. (Salting the skin helps draw the moisture out, making it extra crispy.) Until now, I've been indifferent on chicken skin. NOW I know what all the fuss is about!
The rosemary was good, but I'm tempted to try a less assertive herb--sage or thyme is what I've got my eye on for the next go around.
Also, I think the breast could use a wee bit of salt under the skin. The rest of the bird was amazing. The breasts could have used a little extra seasoning.
I made mine in a cast iron pan. Worked like a charm.
salt the birds that way. I'm hooked on rotisserie chickens from the grocery store and have been trying to find a way to replicate that at home. This is the closest I've come.
And if you're a fan of chicken skin, you'll really be happy with this technique. (Salting the skin helps draw the moisture out, making it extra crispy.) Until now, I've been indifferent on chicken skin. NOW I know what all the fuss is about!
The rosemary was good, but I'm tempted to try a less assertive herb--sage or thyme is what I've got my eye on for the next go around.
Also, I think the breast could use a wee bit of salt under the skin. The rest of the bird was amazing. The breasts could have used a little extra seasoning.
I made mine in a cast iron pan. Worked like a charm.
I have to try this and will wait til I splurge on a reeeeeeelly good chicken. I have always used a
wet brine, even if only for 2 hours. ANd I shove herbs everywhere, but this idea of salting dry makes so much sense. I'll wait to try herbing a few days in advance as I always think that chicken is such a subtle flavour that can be overwhelmed by too much. I'm open to trying it though.
Our favourite rotissed chicken was on the BBQ. Great for duck too. A little smoke goes a long way. I haven't found a supermarket chicken yet that was not overcooked. Is there a trick to that, I wonder. I know they have to be maintained at, I think, 130, so maybe buying early?
wet brine, even if only for 2 hours. ANd I shove herbs everywhere, but this idea of salting dry makes so much sense. I'll wait to try herbing a few days in advance as I always think that chicken is such a subtle flavour that can be overwhelmed by too much. I'm open to trying it though.
Our favourite rotissed chicken was on the BBQ. Great for duck too. A little smoke goes a long way. I haven't found a supermarket chicken yet that was not overcooked. Is there a trick to that, I wonder. I know they have to be maintained at, I think, 130, so maybe buying early?
barbara-in-va
Well-known member
Thanks Traca, I am hoping to make this this coming weekend with a fresh chicken from the farm!