Comments on: zuni cafe’s roasted chicken + bread salad

By: Delphine

Delphine — Mon, 15 Mar 2010 02:31:05 +0000

I am new to this board and think it is terrific. I have seen comments on turkeys that have been made using the Zuni technique. Do you think cornish game hens would work? Has anyone tried this. I would like to read some feedback.
Thanks,
Delphine

By: poulet roti

poulet roti — Mon, 15 Mar 2010 02:23:52 +0000

I’ve made this recipe dozens of times….here’s what I’ve found:
If you freeze the bird, defrost using the bowl/water method – not defrosting in the fridge. I’ve done it 3 times that way (in the fridge), and each time the bird retained too much water – even though I’d dried thoroughly, water was still within the bird. Therefore, the bird sticks, steams and the skin doesn’t crisp. So thaw in water, then salt for a couple of days and dry every once in a while during the salting process.

I use shallots instead of green onions, and omit the garlic. Instead I use garlic oil to toast the bread for the bread salad with. That happened initially because those were the ingredients I had on hand, but now I find I like it better. And I use every bit of drippings on the salad. To die for.

By: hippittee

hippittee — Tue, 02 Mar 2010 17:48:44 +0000

I recently discovered this recipe — and holy cow, it’s become my go to for roasting chicken. Though I would say it’s more to do with the technique of roasting (drying the bird, searing (my word, not yours) on the stove top than the seasoning blend! I also tried it bone-in/skin on chicken breasts with terrific success.

Thank you so much for sharing your passion — it has really made a significant contribution to my menu planning.

By: Lacy Cooper

Lacy Cooper — Wed, 24 Feb 2010 04:38:29 +0000

AMAZA-BALLS! I had a 5 pound chicken and just did the max times she gives for each step and AMAZINGGGGGGGGGGGGGGGGG!! Though did smoke out my house….I just took rustic bread and slathered it in the chicken fat sauce and it was also really really good!! THANK YOU!!

By: Cassie

Cassie — Tue, 26 Jan 2010 04:20:10 +0000

DO NOT USE A CERAMIC PAN to put on the stove.
I know this probably sounds really obvious but I didn’t think. It says “roasting dish” in the recipe,” and I put it on the stove and when I put the chicken in it sizzled, as promised, and then cracked in half.
I ruined my friend’s symbolic ceramic dish. Sad!

By: Nuala

Nuala — Wed, 13 Jan 2010 17:42:39 +0000

I’m planning on making this for 8 this weekend (I’ll do two chickens with the bread salad). Any suggestions on additional side dishes that might go well with this?

By: Allison

Allison — Wed, 06 Jan 2010 16:49:49 +0000

We made this last night and it was AMAZING. Cooked to 165 (verified by a meat thermometer), so it was moist and delicious with a crisp skin. Easily the best roasted chicken I’ve had.

By: Dancer who eats

Dancer who eats — Tue, 05 Jan 2010 15:16:37 +0000

I FINALLY made this. One little portion of skin stuck but everything else was great! I was still a little disappointed since it doesn’t live up to Pollo a la Brasa. Guess I will need to learn how to make that, too.

By: Michelle

Michelle — Tue, 29 Dec 2009 02:30:39 +0000

Ok so this chicken looks amazing and I really want to make 2 for new years eve but was wondering if anyone had any tips for roasting a chicken in high altitude? We’ll be heading up to the mountains from Denver and while I’m more or less adjusted to cooking in Denver I have no clue about higher altitude. Any help would be greatly appreciated!

Can’t wait to try this recipe :)

By: Bimbels

Bimbels — Fri, 06 Nov 2009 21:56:08 +0000

I made this chicken once before and it was absolutely amazing. DH and I just kept staring at each other, mouths full and chewing, in disbelief of how good it was. However, I used a kosher chicken and because of that, didn’t salt it until the morning of. I am trying it for a second time but couldn’t get kosher, so I brined them (3.25lb birds) and then seasoned/salted them – all in a 36 hr period so I”m not sure it will be as good. I’m trying two birds at once, for company, and am praying it will be as good, since they’ve heard me go on and on about this recipe for weeks! One thing I can say – be SURE you get the bird good and dry – because it will stick. I’m not sure if I read the recipe correctly but it appears she says to preheat the pan on the stove top, but I just did it in the oven. The bird has to be dry and the pan good and hot or it will stick.