24 Comments
Jan 10Liked by Susan Spungen

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.

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Thanks Amy!

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Jul 1Liked by Susan Spungen

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?

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author

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!

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the best chicken I had, so inspiring! afterwards went back to my own restaurant kitchen and made a version of it. happy memories

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I am totally making this! My husband will love it! All of his favorite things!

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author

Hope you love it!

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Jan 5Liked by Susan Spungen

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.

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It only takes an hour at home too- which seems fast! I don't mind sipping drinks for an hour at Zuni though!

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Jan 5Liked by Susan Spungen

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?

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author

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.

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Jul 1Liked by Susan Spungen

Lower the rack in your oven.

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Jan 5Liked by Susan Spungen

That’s GREAT advice!! Thank you- I will give it a go!

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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!

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author

Thank YOU!

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Jan 5Liked by Susan Spungen

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.

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author

Thanks you Deborah! Synchronicity!

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Jan 5Liked by Susan Spungen

A lovely and delicious tribute to Judy Rogers and the Zuni Cafe. Thank you.

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author

Thank you 🙏🏻

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Jan 5Liked by Susan Spungen

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.

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author

Let me know!!

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Jan 5Liked by Susan Spungen

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.

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Jan 5·edited Jan 5Liked by Susan Spungen

love this chicken and bread salad so much - can't wait to try your version.

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author

Thanks Jessie! I hope you do, it's really good! I almost retested it again just so I could have it!

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