Zuni Roast Chicken With Bread Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUNI CAFé CHICKEN



Zuni Café Chicken image

You don't need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers - but you do need a hot one, and a day or so to dry-brine the bird before using it. If you don't have the time to dry-brine, don't. You'll still end up with one of the best roast chickens you've ever had. Just dry the bird really well with paper towels before seasoning and dab it again before putting it into the sizzling pan. Rodgers's technique, which involves drying and seasoning the chicken, then flipping it while cooking, results in a wonderfully browned bird, with crackling skin and moist meat. Serve it over a bread salad, as she did, or with well-dressed greens and a baguette. You win either way.

Provided by The New York Times

Categories     dinner, main course

Time 1h

Yield 2 or more servings

Number Of Ingredients 4

One small chicken, 2 3/4 to 3 1/2 pounds
4 sprigs fresh thyme, marjoram, rosemary or sage
Sea salt
1/4 teaspoon ground black pepper

Steps:

  • Season the chicken 1 to 3 days before serving (for 3 1/4- to 3 1/2-pound chickens, at least 2 days): Remove and discard the lump of fat inside the chicken. Pat the chicken very dry (a wet chicken will spend too much time steaming before it begins to turn golden brown).
  • Slide a finger under the skin of each of the breasts, making 2 little pockets, then use a fingertip to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Push an herb sprig into each of the 4 pockets.
  • Using about 3/4 teaspoon sea salt per pound of chicken and pepper to taste, season the chicken liberally all over with salt and the pepper. Sprinkle a little of the salt just inside the cavity and on the backbone. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
  • When you're ready to cook the chicken, heat the oven to 475 degrees. Depending on 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 roasting to brown the chicken properly.
  • Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.
  • Place in the center of the oven and watch for it to start sizzling and browning within 20 minutes. If it doesn't, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to re-crisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to 1 hour.
  • Remove the chicken from the roasting pan and set on a plate. Pour the clear fat from the pan, leaving the drippings. Add about a tablespoon of water to the hot pan and swirl. 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 juice into the drippings. As the chicken rests, tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape.
  • Cut the chicken into pieces and pour the pan drippings over the chicken.

Nutrition Facts : @context http, Calories 1043, UnsaturatedFat 46 grams, Carbohydrate 2 grams, Fat 73 grams, Fiber 1 gram, Protein 90 grams, SaturatedFat 21 grams, Sodium 1663 milligrams, Sugar 0 grams, TransFat 0 grams

ZUNI ROAST CHICKEN WITH BREAD SALAD



Zuni Roast Chicken with Bread Salad image

Provided by Judy Rodgers

Categories     Chicken     Herb     Low Fat     Kid-Friendly     Low Cal     Dinner     Healthy     Dairy Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield 2 to 4 servings

Number Of Ingredients 19

For the chicken:
One small chicken, 2 3/4 to 3 1/2 pounds
4 tender sprigs fresh thyme, marjoram, rosemary, or sage, about 1/2 inch long
Salt
About 1/4 teaspoons freshly cracked black pepper
A little water
For the salad:
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
Salt and freshly cracked black pepper
1 tablespoon dried currants
1 teaspoon red wine vinegar, or as needed
1 tablespoon warm water
2 tablespoons pine nuts
2 to 3 garlic cloves, slivered
1/4 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, frisée, or red mustard greens, carefully washed and dried

Steps:

  • Seasoning the chicken (1 to 3 days before serving; for 3-1/4- to 3-1/2-pound chickens, at least 2 days):
  • Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Be thorough-a wet chicken will spend too much time steaming before it begins to turn golden brown.
  • Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets.
  • Season the chicken liberally all over with salt and the pepper (we use 3/4 teaspoon sea salt per pound of chicken). Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but don't otherwise worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
  • Starting the bread salad (up to several hours in advance):
  • Preheat the broiler. Cut the bread into a couple of large chunks. 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). Brush the bread all over with olive oil. Broil very briefly, to crisp and lightly color the surface. Turn the bread chunks over and crisp the other side. 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. You should get about 4 cups.
  • Combine about 1/4 cup of the olive oil with the Champagne or white wine vinegar and salt and pepper to taste. Toss about 1/4 cup of this tart vinaigrette with the torn bread in a wide salad bowl; the bread will be unevenly dressed. Taste one of the more saturated pieces. If it is bland, add a little salt and pepper and toss again. Place the currants in a small bowl and moisten with the red wine vinegar and warm water. Set aside.
  • Roasting the chicken and assembling the salad:
  • Preheat the oven to 475°F. (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. If that proves to be the case, begin at that temperature the next time you roast a chicken. If you have a convection function on your oven, use it for the first 30 minutes; it will enhance browning, and may reduce overall cooking time by 5 to 10 minutes.)
  • Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle. Place in the center of the oven and listen and watch for it to start sizzling and browning within 20 minutes. If it doesn't, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to an hour.
  • 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. Add them to the bowl of bread.
  • Place a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, stirring constantly, until softened. Don't let them color. Scrape into the bread and fold to combine. Drain the plumped currants and fold in. Dribble the chicken stock or lightly salted water over the salad and fold again. Taste a few pieces of bread-a fairly saturated one and a dryish one. If it is bland, add salt, pepper, and/or a few drops of vinegar, then toss well. Since the basic character of bread salad depends on the bread you use, these adjustments can be essential. Pile the bread salad in a 1-quart baking dish and tent with foil; set the salad bowl aside. Place the salad in the oven after you flip the chicken the final time.
  • Finishing and serving the chicken and bread salad:
  • Remove the chicken from the oven and turn off the heat. Leave the bread salad to continue warming for another 5 minutes or so. Lift the chicken from the roasting pan and set on a plate. Carefully pour the clear fat from the roasting pan, leaving the lean drippings behind. Add about a tablespoon of water to the hot pan and swirl it. 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 juice into the drippings. Set the chicken in a warm spot (which may be your stovetop), and leave to rest while you finish the bread salad. The meat will become more tender and uniformly succulent as it cools.
  • Set a platter in the oven to warm for a minute or two. Tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape to soften any hard golden drippings. Taste-the juices will be extremely flavorful.
  • Tip the bread salad into the salad bowl. (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.) Drizzle and toss with a spoonful of the pan juices. Add the greens, a drizzle of vinaigrette, and fold well. Taste again.
  • Cut the chicken into pieces, spread the bread salad on the warm platter, and nestle the chicken in the salad.

More about "zuni roast chicken with bread salad recipes"

ROAST CHICKEN WITH BREAD SALAD RECIPE - JUDY RODGERS ...
roast-chicken-with-bread-salad-recipe-judy-rodgers image
2013-12-07 Preheat the oven to 500°. Preheat a large cast-iron skillet in the oven for 5 minutes. Put the chicken in the skillet, breast side up, and roast for …
From foodandwine.com
5/5
Total Time 1 hr
Servings 4
  • Using your fingers, gently loosen the skin from the chicken breasts and thighs. Stuff the thyme and garlic under the skin and spread in an even layer. Sprinkle the salt all over the chicken and season with pepper. Cover and refrigerate for at least 24 hours.
  • Preheat the oven to 500°. Preheat a large cast-iron skillet in the oven for 5 minutes. Put the chicken in the skillet, breast side up, and roast for 30 minutes. Turn the chicken breast side down and roast for about 15 minutes longer, or until the juices run clear when a thigh is pierced. Transfer the chicken to a board and let rest for 10 minutes; carve.
  • Skim the fat from the juices in the skillet. Arrange the Bread Salad with Currants and Pine Nuts on a platter and top with the chicken. Pour the juices over all and serve.


ZUNI CAFE ROAST CHICKEN WITH BREAD SALAD RECIPE - LOS ...
zuni-cafe-roast-chicken-with-bread-salad-recipe-los image
2006-07-05 Cut the chicken into pieces, spread the bread salad on the warm platter and nestle the chicken in the salad. This recipe is adapted from “The …
From latimes.com
Cuisine CALIFORNIAN
Category MAINS, POULTRY, ROAST
Servings 2-4
Total Time 1 hr 10 mins
  • Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Be thorough -- a wet chicken will spend too much time steaming before it begins to turn golden brown.
  • Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets.
  • Season the chicken liberally all over with salt and pepper, allowing about three-fourths teaspoon of sea salt per pound of chicken. Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but otherwise don't worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate for 1 to 3 days.
  • When ready to cook, heat the oven to 475 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.)


ROAST CHICKEN WITH WARM BREAD SALAD | AMERICA'S TEST …
roast-chicken-with-warm-bread-salad-americas-test image
Get FREE ACCESS to every recipe and rating from this season of our TV show. ... Roast Chicken with Warm Bread Salad. By Annie Petito. SERVES 4 to 6. …
From americastestkitchen.com
4.9/5 (8)
Category Main Courses, Salads
Servings 4-6


ZUNI CAFE’S ROASTED CHICKEN + BREAD SALAD – SMITTEN KITCHEN
zuni-cafes-roasted-chicken-bread-salad-smitten-kitchen image
2008-12-10 I read about Zuni Cafe Roasted Chicken with Bread Salad years ago, prior to going to the restaurant. After having a fabulous meal, I had to …
From smittenkitchen.com
Estimated Reading Time 7 mins


ZUNI ROAST CHICKEN AND BREAD SALAD - MACHEESMO
zuni-roast-chicken-and-bread-salad-macheesmo image
2009-05-11 Let the chicken chill in the fridge, loosely covered, for at least a day. 3) When ready to cook the chicken, preheat oven to 450-500 degrees …
From macheesmo.com
Reviews 11
Estimated Reading Time 7 mins
Servings 4
Total Time 2 hrs


ZUNI CAFE ROAST CHICKEN WITH BREAD SALAD RECIPE
zuni-cafe-roast-chicken-with-bread-salad image
2020-05-01 Serve The Chicken And Bread Salad: Remove the chicken from the oven and turn off the heat. Leave the bread salad to continue warming for …
From saltandwind.com
Cuisine American
Category Dinner, Lunch, Main
Servings 1
Total Time 1 hr 30 mins


ZUNI ROAST CHICKEN WITH BREAD SALAD | MARIN HOMESTEAD
zuni-roast-chicken-with-bread-salad-marin-homestead image
2009-10-13 Zuni Roast Chicken with Bread Salad. Zuni Roast Chicken with Bread Salad. steve; October 13, 2009; 0; Recipes; Some people claim that the roast chicken at Zuni in San Francisco is THE BEST roast chicken dish …
From marinhomestead.com


ZUNI STYLE BREAD SALAD WITH ROASTED CHICKEN RECIPE | …
zuni-style-bread-salad-with-roasted-chicken image
2011-07-07 Add currants to the bread. Dribble pan juices over the bread. Toss again. Add salt and pepper to taste. Return the bread to the oven for 5-10 minutes. Meanwhile, cut the chicken into pieces. Remove bread from the …
From cookooree.com


THANKSGIVING ROAST CHICKEN, ZUNI CAFE STYLE WITH BREAD SALAD
2020-11-17 Think about serving this spectacularly presented roasted chicken with a bread salad, arugula, nuts, cranberries, and squash for Thanksgiving instead of turkey. The late …
From spinachtiger.com
Reviews 5
Servings 4
Cuisine American
Category Entree
  • Three days in advance (can be less) clean chicken, salt inside and outside. Loosen skin between breast and as much as leg and thigh you can without ripping skin.
  • Preheat oven to 450 F. If making the bread salad, now is a good time to toast the torn bread pieces.


ZUNI ROAST CHICKEN WITH BREAD SALAD | COOKSTR.COM
2016-02-23 The Zuni roast chicken depends on three things, beginning with the small size of the bird. Don’t substitute a jumbo roaster--it will be too lean and won’t tolerate high heat, which …
From cookstr.com
Category Chicken
Estimated Reading Time 7 mins
  • Seasoning the chicken (1 to 3 days before serving; for 3-¼- to 3-½-pound chickens, at least 2 days): Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Be thorough- a wet chicken will spend too much time steaming before it begins to turn golden brown.
  • Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets.
  • Season the chicken liberally all over with salt and the pepper (we use ¾ teaspoon sea salt per pound of chicken). Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but don’t otherwise worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.


ZUNI ROAST CHICKEN WITH BREAD SALAD - TODAY.COM
2005-09-13 IE 11 is not supported. For an optimal experience visit our site on another browser.
From today.com
  • 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.
  • 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.


ROAST CHICKEN WITH TOASTED BREAD SALAD - CRAVING CALIFORNIA
2018-02-03 Roast the chicken for 30 minutes then remove from the oven and add the torn bread to the baking tray, tossing to coat in the olive oil and chicken drippings. At this time, set aside 4-5 cloves of roasted garlic to make the dressing. Put the tray back in the oven. Turn the heat down to 350 F. Cook for 5-10 minutes until the bread is golden brown.
From cravingcalifornia.com
5/5 (2)
Estimated Reading Time 2 mins
Servings 4


HOW TO MAKE ZUNI CAFE’S ROAST CHICKEN WITH BREAD SALAD
2019-02-09 Recipe: Zuni Cafe’s Roast Chicken With Bread Salad. Serves 2 to 4. Chicken . 1 (2¾- to 3½-pound) chicken. 4 sprigs fresh thyme, about ½-inch long. 2¼ to 3 teaspoons kosher salt, depending on ...
From sfchronicle.com
Author Sarah Fritsche


RECIPE: ZUNI-STYLE TANDOORI ROAST CHICKEN WITH MASALA ...
2014-05-27 One of the best recipes for roast chicken out there has to be Judy Rodgers’ recipe for Zuni Cafe Roast Chicken served on an equally delicious bread salad. No surprise, it is my number one method for cooking any kind of poultry, not just chicken. The succulent moistness that this method gives to the chicken, or indeed, any other poultry, is unmatched.
From thekitchn.com
Estimated Reading Time 7 mins


ZUNI ROAST CHICKEN WITH BREAD SALAD | RECIPE | BREAD SALAD ...
Jul 30, 2016 - The Zuni roast chicken depends on three things, beginning with the small size of the bird. Dont substitute a jumbo roaster--it will be t...
From pinterest.ca


ZUNI CAFE CHICKEN BREAD SALAD - ALL INFORMATION ABOUT ...
Zuni Cafe Roast Chicken With Bread Salad Recipe great saltandwind.com. Pile the bread salad in a 1-quart baking dish and tent with foil; set the salad bowl aside. Place the salad in the oven after you flip the chicken the final time. Serve The Chicken And Bread Salad: Remove the chicken from the oven and turn off the heat. Leave the bread salad to continue warming for …
From therecipes.info


HOW TO MAKE CHICKEN SCHMALTZ CROUTONS | AMERICA'S TEST KITCHEN
2021-07-20 Zuni Cafe was famous for its roast chicken served alongside a warm bread salad. Rodgers’ revolutionary recipe involved salting the bird three days in advance. Before Zuni, the common thinking was that salting the bird for too long extracted too much moisture, leaving the meat dry. But Rodgers discovered that after the initial drawing out of moisture to the surface, …
From americastestkitchen.com


ZOE'S KITCHEN CHICKEN SALAD INGREDIENTS - ALL INFORMATION ...
Zoe's Kitchen Chicken Salad Recipe new food14.com. Ingredients 3 cups of chicken breast cooked 1/4 cup diced celery 3/4 cup FODMAP safe mayonnaise 1/4 tsp salt 1/4 tsp pepper How to prepare chicken salad First, shred the chicken breasts and add to a large mixing bowl. Add celery, mayonnaise, salt, and pepper. Mix them well. Serve immediately or refrigerate until …
From therecipes.info


ROASTED CHICKEN WITH BREAD SALAD - SAVEUR.COM
Preheat oven to 475°. Mix white vinegar, 4 tbsp. of the oil, and salt and pepper to taste in a small bowl. Toss 1⁄4 cup of the vinaigrette with the bread. Soak currants in red wine vinegar and ...
From saveur.com


ZUNI ROAST CHICKEN WITH BREAD SALAD | RECIPE | ROAST ...
Apr 25, 2014 - I love it when people recommend recipes to me that they've previously cooked and loved. Which is probably why I started reading food blogs and eventually writing my own. This recommendation is from one of my readers spacegirl, who wholeheartedly recommended Zuni Cafe's method of dry brining chicken and the accompanying… Apr 25, 2014 - I love it when …
From pinterest.ca


ROAST CHICKEN WITH BREAD SALAD | COOK'S ILLUSTRATED
The bread itself was a lovely mix of crunchy, fried, chewy, and moist pieces, all tossed with savory chicken drippings. Currants, pine nuts, just-softened scallions and garlic, salad greens, and a sharp vinaigrette completed the salad. Served with the chicken, it was a perfect meal. But the recipe for this rustic dish is anything but simple.
From cooksillustrated.com


ZUNI ROAST CHICKEN WITH BREAD SALAD BEST RECIPES
Seasoning the chicken (1 to 3 days before serving; for 3-1/4- to 3-1/2-pound chickens, at least 2 days): Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Be thorough-a wet chicken will spend too much time steaming before it begins to turn golden brown.
From find-easy-recipes.com


ZUNI ROAST CHICKEN WITH BREAD SALAD RECIPE | EAT YOUR BOOKS
I used ribbons of romaine, radicchio and roasted peanuts in place of micro-greens and pine nuts. Also added 2” long asparagus to garlic and scallions for quick sauté. Loved the addition of asparagus to the bread salad. Made gravy sauce with white wine and water to the pan juice. It made superb tasting pan juice for the chicken and bread salad.
From eatyourbooks.com


ZUNI ROAST CHICKEN WITH BREAD SALAD | RECIPE | BREAD SALAD ...
May 8, 2015 - I love it when people recommend recipes to me that they've previously cooked and loved. Which is probably why I started reading food blogs and eventually writing my own. This recommendation is from one of my readers spacegirl, who wholeheartedly recommended Zuni Cafe's method of dry brining chicken and the accompanying…
From pinterest.com


ZUNI ROAST CHICKEN WITH BREAD SALAD - ALL INFORMATION ...
Zuni Cafe Roast Chicken With Bread Salad Recipe trend saltandwind.com. Finish The Bread Salad: 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.Add them to the bowl of bread.Place a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, …
From therecipes.info


Related Search