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

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.

By: Tim

Tim — Thu, 05 Nov 2009 02:15:47 +0000

BEST chicken ever.

By: Nancy

Nancy — Thu, 22 Oct 2009 05:41:50 +0000

I’m a bit paranoid and very inexperienced, but if you’ve got a sec, can you confirm that I am reading it right that a fresh chicken is left seasoned in the fridge for 2-3 days? I’ve just followed the recipe and currently have a chicken seasoning in the fridge waiting for Friday. However, in my brain is lodged a rule, acquired who knows where, limiting leaving poultry in the fridge to 24 hours (and googling this sort of thing only adds to paranoia). Have you read Larry’s Party by Carol Shields? Where Larry’s mom unwittingly kills her mother-in-law with badly preserved green beans? That haunts me. Here’s to a dinner party that ends with all parties hearty!

By: Bimbels

Bimbels — Sat, 17 Oct 2009 01:40:02 +0000

This really IS the best roasted chicken I’ve ever made. I made it for the second time tonight – the first time, my bird was not small enough (around 4lbs) and I didn’t dry it thoroughly enough. I think these two things really are the key. Before the bird stuck to the pan when I flipped it and the meat wasn’t dry, but wasn’t juicy either. Just ok.

This time I had a small bird (3 1/2 lbs) and I was sure to dry it. It did not stick, as it did the first time, and the color came out perfect. Following the advice of another poster, I used wads of paper towels to flip the bird and it worked perfectly. The meat seriously WAS like butter!! I was amazed.

I also made the bread salad. The only modification I made was instead of using the chicken stock or salted water, I used the drippings on the salad – I just couldn’t resist. My bird didn’t render hardly and fat, I merely added a couple of tablespoons of water to deglaze the pan and then poured that over the salad. It was delicious.

By: Sarah

Sarah — Mon, 28 Sep 2009 00:24:40 +0000

I am a convert. This is the best roasted chicken I’ve ever eaten, and it came from my own oven! I had the same problems with smoke that others had and may also try using something other than cast iron next time. I used a local, organic, free range chicken from my farmer’s market, but I’m eager to try a chicken from the grocery store to see the difference! Esp. since I won’t be able to buy the farmer’s market chicken in winter. Making stock tomorrow! Thanks for the beautiful blog, Deb, and congrats on your new son!

By: jackie

jackie — Fri, 18 Sep 2009 18:06:57 +0000

the recipe for zuni cafe chicken has an error. the recipe is supposed to say approx. 3/4 tsp of (kosher) salt per lb of chicken. not 3/4 tsp total.

By: Sopheavy

Sopheavy — Fri, 17 Jul 2009 16:01:11 +0000

I made this not so long ago and I love it!!!! However, I’ve also had the same problem as some other people about it setting off the fire alarm. For some reason the juices or grease from the chicken splatters all over the inside of the oven causing it to smoke. As soon as I open the oven, the house is filled with smoke and my oven is a mess. I am going to attempt it again. This time I’m going to try to make the bread salad also since I didn’t last time. Yummy!!!!!!!!!!!!

By: britta

britta — Mon, 06 Jul 2009 19:57:58 +0000

Nov – I’ve had the exact same problem twice using a cast iron skillet to make the chicken. It sets off the fire alarm and there is a lot of smoke. I’m planning on making it again this week so we’ll see. It’s just too good to give up.

By: Becky Nelson

Becky Nelson — Mon, 29 Jun 2009 23:31:32 +0000

I have an adaption of the Judy Rogers version from Zuni Cafe. The rub is simply sugar, salt and five-spice powder. Where my concern is the recipe says to “dry the skin by leaving in refrigerator, uncovered, for 48 hours.” Any thoughts? My 48 hours just started 1 hour ago.

By: Nov

Nov — Sun, 14 Jun 2009 21:19:28 +0000

I’ve made this chicken twice now and I LOVE it! However, one issue always makes me hesitant to make it again; both times I’ve made this I set off my fire alarm. The chicken is never burnt, but as soon as I open the over door a lot of smoke comes out and my annoying fire alarm goes off–causing my husband and I to run around in a panic trying to get them to stop so the neighbors don’t complain.
I think it might be because the chicken juices are splattering in the oven. I tried covering the chicken with aluminum foil once but the skin didn’t crisp up (and that’s the best part!).
Anyone have any ideas as to what I can do? Right now I’m debating pulling the batteries out of all the fire alarms so I can make this again.