I made this last night and it was SOOOO GOOD and simple to make. I seasoned the chicken 2 days ahead. The chicken had delicious crispy skin and the breast meat was moist. Everyone loved it.
I love this recipe and your version of it. I have made Judy Rogers' a number of times which is excellent but yours is simpler and amps up the currants ands pine nuts. Hello!! These are essential. One question: though this is not a complicated recipe there are a large number of steps. I'd love to have a recipe that works for company. How/what can I prepare in advance so I am not tied down in the kitchen?
If you season the chicken ahead of time, it's ready to go. You could also toast the bread ahead of time, and make the dressing. Just add the juices at ehe last minute and combine everything for the salad last minute too. Have the greens washed and ready to go.
Happy New Year! Such an amazing dish that I have eaten many times at Zuni! Do prepare to wait 1 hour if you order it at the restaurant ;-) You've made it easy to make at home.
I have made this before and, due to the high heat, the amount of smoke and the mess in the oven deterred me from making it again. Any tips?? Does it “have to” be at that heat?
I did you do it at 475? For me it wasn't messy, and the temp goes down to 450. It's usually 500 that gets smoky and messy! That said, you can dial it down 25 degrees and cook a little longer. The small chicken on the large sheet pan also helped to contain things.
What are the chances? Yesterday I forwarded a 2023 post I did re Judy Rodgers and her iconic Zuni Cafe dry-brined chicken recipe to Gwenyn Hill Farm (my CSA). Pasture raised chickens and Cornish game hens are just one facet of this agricultural treasure https://gwenynhillfarm.com/. I will share the Susanality newsletter with the managers.
This recipe comes at the perfect time--a weekend before the first big snowstorm around here. What could be better than roasting a chicken on a snowy day? This will be very well received in my house.
I haven’t made the original recipe in years. Ill give your variation on the theme a try on a cold winter’s day. Btw, I think Roger’s cookbook is truly a masterpiece. Its all delicious.
I am pleased to hear that Zuni is still in business. I used to go there with my mother when we visited galleries and museums in SF in the 1970’s and 80’s. I’ve lived in New Orleans for a long time now, and our food culture is great too. Zuni Cafè brings back great memories.
I made this last night and it was SOOOO GOOD and simple to make. I seasoned the chicken 2 days ahead. The chicken had delicious crispy skin and the breast meat was moist. Everyone loved it.
Thanks Amy!
Just added a whole chicken to my shopping list! Perfect comfort meal, thank you Susan! I look forward to all your wonderful recipes and tips in 2024!
Thank YOU!
I love this recipe and your version of it. I have made Judy Rogers' a number of times which is excellent but yours is simpler and amps up the currants ands pine nuts. Hello!! These are essential. One question: though this is not a complicated recipe there are a large number of steps. I'd love to have a recipe that works for company. How/what can I prepare in advance so I am not tied down in the kitchen?
Hi Victor-
If you season the chicken ahead of time, it's ready to go. You could also toast the bread ahead of time, and make the dressing. Just add the juices at ehe last minute and combine everything for the salad last minute too. Have the greens washed and ready to go.
It's pretty simple!
the best chicken I had, so inspiring! afterwards went back to my own restaurant kitchen and made a version of it. happy memories
I am totally making this! My husband will love it! All of his favorite things!
Hope you love it!
Happy New Year! Such an amazing dish that I have eaten many times at Zuni! Do prepare to wait 1 hour if you order it at the restaurant ;-) You've made it easy to make at home.
It only takes an hour at home too- which seems fast! I don't mind sipping drinks for an hour at Zuni though!
I have made this before and, due to the high heat, the amount of smoke and the mess in the oven deterred me from making it again. Any tips?? Does it “have to” be at that heat?
I did you do it at 475? For me it wasn't messy, and the temp goes down to 450. It's usually 500 that gets smoky and messy! That said, you can dial it down 25 degrees and cook a little longer. The small chicken on the large sheet pan also helped to contain things.
Lower the rack in your oven.
That’s GREAT advice!! Thank you- I will give it a go!
What are the chances? Yesterday I forwarded a 2023 post I did re Judy Rodgers and her iconic Zuni Cafe dry-brined chicken recipe to Gwenyn Hill Farm (my CSA). Pasture raised chickens and Cornish game hens are just one facet of this agricultural treasure https://gwenynhillfarm.com/. I will share the Susanality newsletter with the managers.
Thanks you Deborah! Synchronicity!
A lovely and delicious tribute to Judy Rogers and the Zuni Cafe. Thank you.
Thank you 🙏🏻
This recipe comes at the perfect time--a weekend before the first big snowstorm around here. What could be better than roasting a chicken on a snowy day? This will be very well received in my house.
Let me know!!
I haven’t made the original recipe in years. Ill give your variation on the theme a try on a cold winter’s day. Btw, I think Roger’s cookbook is truly a masterpiece. Its all delicious.
love this chicken and bread salad so much - can't wait to try your version.
Thanks Jessie! I hope you do, it's really good! I almost retested it again just so I could have it!
Made this tonight - dressing was so good, will be using that on all the spring salads.
I will definitely try the chicken on Monday!
I am pleased to hear that Zuni is still in business. I used to go there with my mother when we visited galleries and museums in SF in the 1970’s and 80’s. I’ve lived in New Orleans for a long time now, and our food culture is great too. Zuni Cafè brings back great memories.