Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Just do it! (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.) Named after the Zuni tribe, it was established in 1979 by Billy West, and with chef Judy Rodgers (formerly of Chez Panisse). Twist and tuck the wing tips behind the shoulders. In fact, a thoughtful, painstaking approach to cooking is the very spirit that informs her restaurant. While the chicken is roasting, place the pine nuts in a small baking dish and place them in the hot oven for a minute or two, just to warm through. 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. It’s also adapted from the Zuni Cafe Cookbook. It is the roast chicken that is the coup de grace, though, and that is fitting. From 1 to 3 days before serving, season the chicken. Things come into clearer focus with the braised beef. By her own admission, Rodgers comes from a very nongastronomic family in St. Louis. Preheat the broiler. Once you've done it a few times it becomes old hand. Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast 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. Taste a few pieces of bread -- a fairly saturated one and a dryish one. The three beef fillets, roasted quite rare, are dramatically different. Dry the chicken skin with paper towels. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. The recipe is published by Judy Rodgers in the Zuni Cafe Cookbook, based on her restaurant. Back then it was called "Roasted chicken for two with Tuscan-style bread salad" it was priced at $30. It is simple, strait-forward food that is comforting and appealing to everyone. While chicken roasts, whisk vinegar, mustard, 1/4 t salt and 1/4 t pepper together in a small mixing cup. Begin preparing the bread salad up to several hours before serving. Judy Rodgers, who made her name at of Zuni Cafe in San Francisco, was famous for salting early, also known as dry-brining. Don't let them color. chicken salt and pepper 4 sprigs of thyme 1/4 cup of water. Add about a tablespoon of water to the hot pan and swirl it. We are on the East (wrong) Coast. Broil very briefly, to crisp and lightly color the surface. Sure, it’s a roast chicken. This chicken is so easy to throw together. Ask for details and you’d better be careful what you wish for. Add them to the bowl of bread. “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.”. 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. Leave the bread salad to continue warming for another 5 minutes or so. But it is no secret that a whole fryer makes a great roaster—it's the size of bird favored for popular spit-roasted chickens to-go. It has the consistency of cornmeal. Don’t be skeptical because it is a celebrity cookbook. 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. That night, I called Zuni and enjoyed the chicken, butter bean ragoût with soft-cooked egg, and the Caesar. Slide a finger under the skin of each of the breasts, making 2 little pockets, then use a fingertip to … The Zuni Cafe Roasted Chicken was all over the internet (and I’m ashamed to say I still haven’t tried it). (It’s our version of March Madness: Chicken Edition!) The pre-salted sample has a fuller flavor. Pile the bread salad in a 1-quart baking dish and tent with foil; set the salad bowl aside. Reprinted with permission from Zuni Café Cookbook, by Judy Rodgers, Copyright © 2002. 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. Cut the chicken into pieces, spread the bread salad on the warm platter and nestle the chicken in the salad. The turkeys have turned out wonderfully. comes out wonderfully Best chicken I've ever madethe meat is moist. 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. a 2 1/2 to 3 1/4 lbs. Broil the bread chunks very briefly to crisp and lightly color the surface. Carve off all of the bottom crust and most of the top and side crust (reserve the top and side crusts to use as croûtons in salads or soups). Set the chicken in a warm spot (which may be your stove top) and leave it to rest while you finish the bread salad. WHY THIS RECIPE WORKS. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). The first, Rodgers uses small organic, antibiotic-free chickens. You can tell the difference between the birds just by looking. Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Tilt the roasting pan and skim the last of the fat. Cut the bread into a couple of large chunks. Dribble the chicken stock or lightly salted water over the salad and fold again. The Zuni Cafe chicken takes a vacation to Jamaica This spin on the famous Zuni Cafe chicken and bread salad is spiced with classic jerk seasonings … “The flavor of Zuni Cafe is pre-salting, and if I can’t pre-salt, I can’t get the right flavor.”. Zuni Café chef Judy Rodgers says she "couldn't have foreseen how successful" her roast chicken for two would become when she added it to the San Francisco restaurant's menu in 1987. Published by W. W. Norton & Company. Drain the plumped currants and fold in. 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. Instead, she says, it’s the time spent curing that varies, from a couple of hours to several days. 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