This home-made version is a good approximation. Rinse the chicken and pat very dry inside and out. 4 3/4 pages long! I've eaten at Zuni a few times and had the chicken, which is one of the best meals in San Francisco. 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. Place the salad in the oven after you flip the chicken the final time. The turkeys have turned out wonderfully. It’s also adapted from the Zuni Cafe Cookbook. Turn the bread over and crisp the other side. While other chefs may range far and wide, tracking down the latest new dish, ingredient or technique, Rodgers would rather just dig a little deeper. Lift the chicken from the roasting pan and set on a plate. 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. Don't let them color. Rinse chicken and pat very dry. The pre-salted chicken is a revelation: The flavor is full and deep. 1 3-4 pound chicken 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. It has the consistency of cornmeal. This roast chicken, from chef Judy Rodgers at San Francisco’s Zuni Café, is legendary. Zuni Cafe Bread Salad Adapted from the Zuni Cafe, San Francisco. The 8 Most Mind-Blowing Cookbook Recipes of All Time. Don’t substitute a jumbo roaster--it will be too lean and won’t tolerate high heat, which is the second … Carve off all of the bottom crust and most of the top and side crust (reserve the top and side crusts to use as croutons 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. Rinse the chicken and pat very dry inside and out. Judy Rodgers has firm opinions on salt. At least 24 hours in advance, prepare the chicken. It is still tender and moist, but the sugar in the brine makes the meat noticeably sweet when compared with the others. It ought to return to retail cases. She was an instructor in fashion design at Washington University, and when Rodgers was 8, she gave her her first sewing lessons. 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. “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.”. Total oven time will be 45 minutes to an hour. I would definitely make the roast chicken again. From 1 to 3 days before serving, season the chicken. I just don't know how often I would make this as it is very time consuming to make the bread salad. Zuni Café Roast Chicken Adapted from The Zuni Cafe Cookbook. You can find the appropriate sized chicken if you go to a butcher shop. Add them to the bowl of bread. If it doesn't, raise the temperature progressively until it does. Season the chicken liberally all over with salt and pepper. Set a platter in the oven to warm for a minute or two. 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 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. 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. Add the greens, a drizzle of vinaigrette and fold well. Remove and discard the lump of fat inside the chicken. Tall and willowy, she wears her hair waist-length and straight and is given to dressing in brightly colored tights and short skirts, even when she’s cooking. Brush the bread all over with olive oil. “That was a real awakening for me,” she says. Check out the Smitten kitchen link to help. Preheat the pan over medium heat. Posted on October 12, 2018. But if the chicken is about method, the bread salad is more about recipe. Much more formative for Rodgers were the family’s dinners prepared by their sister, Madeleine Troisgros Serraille, who served perfectly executed versions of classic French home cooking. Remove the chicken from the oven and turn off the heat. For someone with even the most nascent interest in food, this was like landing in heaven. American | Zuni Café Chicken. The meat will become more tender and uniformly succulent as it cools. The skin should blister, but if the chicken begins to char, or the fat is smoky, reduce the temperature by 25 degrees. (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.). Begin preparing the bread salad up to several hours before serving. But Zuni's appeal goes beyond recipes. Season the chicken liberally all over with salt and the pepper (we use 3/4 teaspoon sea salt per pound of chicken). You might think early salting would result in drier meat because the salt would draw out moisture. Furthermore, because that moisture is loaded with amino acids and sugars, the meat browns better and forms a better crust. It should sizzle. Join the discussion today. a 2 1/2 to 3 1/4 lbs. Set aside. You might expect that each type of meat would take a different dose of salt, but Rodgers has calculated that about 1 tablespoon of medium-grain sea salt per 4 1/2 pounds of meat is the perfect ratio for everything. This recipe is adapted from “The Zuni Cafe Cookbook” by Judy Rodgers. Cooked in a red wine reduction until it is nearly falling apart, the regular chuck tastes like boiled beef. 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. I bought her cookbook as soon as I saw it (while sitting at the Zuni bar) and have been making it at home for years, also in a cast iron skillet. I got mine at a kosher butcher here in the San Fernando Valley. This depends on the type of meat -- chicken and pork are denser than beef or lamb so they take longer -- and the size of the cut. If that proves to be the case, begin at that temperature the next time you roast a chicken. I truly love rustic country food. 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 bird that was salted just before roasting tastes like, well, chicken -- nothing special, and the texture is a little stringy. Taste one of the more saturated pieces. Rodgers knew none of that when she started pre-salting. You should get about 4 cups. “Build your database,” is how she likes to put it. Zuni Cafe's Roast Chicken . Reprinted with permission from Zuni Café Cookbook, by Judy Rodgers, Copyright © 2002. Roast Chicken with Warm Bread Salad. 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 … (Ruth Reichl, then critic for New West magazine, called it “the most perfect example of that dish I have ever encountered.”). That was over 20 years ago, and I'm pretty sure that we ordered this. 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. She was just following the instructions of Georgette Descat, a Parisian chef and one of her culinary godparents. 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. The marinade is in style of pollo a la brasa (this recipe is adapted from The Year of Cozy) has all sorts of delicious things like: too many garlic cloves, soy sauce, ginger, spices, huacatay (or you can use fresh mint), peppers and more. But the way it seems to work is that over time, the meat reabsorbs the moisture, carrying the salt with it. 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 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. 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. Zuni is one of my fav places to go so was happy to read that it’s tops on your list as well. A start-to-finish review of the Zuni Café roast chicken recipe — along with tips and takeaways for making it even better. The first finished dish we taste, the fried chicken, is fabulous. In a wide salad bowl, toss about one-fourth cup of this tart vinaigrette with the torn bread; the bread will be unevenly dressed. You also take your hand under the skin and loosen it … Go to reviews. This roast chicken, from chef Judy Rodgers at San Francisco’s Zuni Café, is legendary. Drain the plumped currants and fold in. Named after the Zuni tribe, it was established in 1979 by Billy West, and with chef Judy Rodgers (formerly of Chez Panisse). Cut out any fat surrounding the entrance to the cavity. 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. chicken salt and pepper 4 sprigs of thyme 1/4 cup of water. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. If it doesn’t, raise the temperature progressively until it does. Published by W. W. Norton & Company. Turn the bread chunks over and crisp the other side. Here, the minds behind Chez Panisse, Zuni Cafe and others share how lockdown shapes their meals, and the dishes that bring comfort Charlotte … 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. Her words are clear, direct and always informative. It is simple, strait-forward food that is comforting and appealing to everyone. 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 marinade is in style of pollo a la brasa (this recipe is adapted from The Year of … 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. If you’re using very finely ground salt, just use slightly less. At 49, she still has an air about her of Berkeley in the ‘70s. The salting technique, however, is a must if you can possibly remember to salt the chicken and have plenty of strong, cold drinks for the friends to cool down with. Judy Rodgers, who made her name at of Zuni Cafe in San Francisco, was famous for salting early, also known as dry-brining. Russ Parsons is a former Food writer and columnist and the former editor of the Food section at the Los Angeles Times. I always include roasted garlic and though I love arugula as written, it's fine with replacements/add ons, green beans, squash and so on. Highly recommend this recipe. Zuni cafe roast chicken is really easy; it just takes three days. Cut the bread into a couple of large chunks. Sure, it’s a roast chicken. The Zuni roast chicken depends on three things, beginning with the small size of the bird. WHY THIS RECIPE WORKS. 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—the juices will be extremely flavorful. 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. 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. Add the greens, a drizzle of vinaigrette, and fold well. Twist and tuck the wing tips behind the shoulders. But it’s not just any roast chicken. Tilt the roasting pan and skim the last of the fat. (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.) This is, quite possibly, the bread salad to end all bread salads. Stay tuned for more roast chicken updates. It’s not salty at all, but has a profound chicken taste. Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Originally inspired by Zuni Cafe here in San Francisco, it is my go-to dish for company. This author really needs to categorize and direct the reader better. (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°F or as low as 450°F during the course of roasting the chicken to get it to brown properly. Place over medium-low heat, add any juice that has collected under the chicken and bring to a simmer. Rodgers might just invite you to San Francisco for a day of on-the-spot experiments. Set aside. I think that moving the chicken around every five or ten minutes would keep it from sticking to the pan, but I'm not completely sure. BUT! Be thorough—a wet chicken will spend too much time steaming before it begins to turn golden brown. Brush the bread all over with olive oil. You should get about 4 cups. “Before then I was someone who fueled efficiently. The chicken marinates for at least 4 hours or up to 24 hours. 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. 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! That could be Rodgers’ mantra: Pay attention to the details of cooking and think about what is going on. Since the basic character of bread salad depends on the bread you use, these adjustments can be essential. 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. Discard lump of fat inside chicken. Garry Tan January 6, 2019 Make sure you order the chicken … Heat the pan for ten minutes and then put the chicken … Wipe the chicken dry and set it breast-side up in the pan. If it is bland, add salt, pepper, and/or a few drops of vinegar, then toss well. San Francisco's Zuni Café serves perfect roast chicken with a chewy-crisp, warm bread salad that has a cultlike following. 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 meat will become more tender and uniformly succulent as it cools. Remove the bread when the chicken is done. This is a dry brine, which tenderizes the chicken. Zuni Café in San Francisco has an incredible, world-famous roast chicken. Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes. make it again. Stir and scrape to soften any hard golden drippings. Cut the bread into a couple of large chunks. 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. 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. Carefully pour the clear fat from the roasting pan, leaving the lean drippings behind. Tip the bread into the salad bowl. Place in the center of the oven and listen and watch for it to start sizzling and browning within 20 minutes. A days-long prep time, a double flip in the oven — and some of the best chicken you'll ever taste. Your store may not promote this size for roasting, but let them know you'd like it. Sprinkle a little of the salt just inside the … We're in the Pacific Northwest, and our regional chickens are all pretty big - 4.5 to 5.5 pounds! 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. 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