Comments on: Zuni Cafe’s Roast Chicken http://thepauperedchef.com/2006/08/roast_chicken.html Wed, 08 Sep 2010 06:19:40 -0500 http://wordpress.org/?v=2.9.1 hourly 1 By: katiek http://thepauperedchef.com/2006/08/roast_chicken.html/comment-page-1#comment-1712 katiek Fri, 27 Feb 2009 00:51:47 +0000 http://blakeroyer.com/?p=401#comment-1712 <p>The drippings of the chicken over the bread salad are what makes this dish UNREAL!</p> <p>Zuni's wood oven really sets them apart. </p> <p>My sister worked as a hostess at Zuni, and they were so kind as to seat us directly over the bustling kitchen and comp $200 of our $260 meal! We had oysters, pinot noir, anchovies, ceasar salad, rabbit tenderloin, the chicken, port wine, and mountain gorgonzola.</p> <p>SWOON</p> The drippings of the chicken over the bread salad are what makes this dish UNREAL!

Zuni's wood oven really sets them apart.

My sister worked as a hostess at Zuni, and they were so kind as to seat us directly over the bustling kitchen and comp $200 of our $260 meal! We had oysters, pinot noir, anchovies, ceasar salad, rabbit tenderloin, the chicken, port wine, and mountain gorgonzola.

SWOON

]]> By: kelly http://thepauperedchef.com/2006/08/roast_chicken.html/comment-page-1#comment-1711 kelly Sun, 03 Feb 2008 19:32:53 +0000 http://blakeroyer.com/?p=401#comment-1711 <p>i've made the zuni chicken, complete with the bread salad, and the entire recipe *3-4 pages long* is worth cooking. fantastic!!!</p> i've made the zuni chicken, complete with the bread salad, and the entire recipe *3-4 pages long* is worth cooking. fantastic!!!

]]> By: Lisa http://thepauperedchef.com/2006/08/roast_chicken.html/comment-page-1#comment-1710 Lisa Wed, 15 Aug 2007 20:41:12 +0000 http://blakeroyer.com/?p=401#comment-1710 <p>I've been meaning to try the Zuni Roast Chicken recipe, but in the meantime I really love Thomas Keller's version (http://www.epicurious.com/recipes/recipe_views/views/231348). Always lovely, crispy and no flipping. I do mine in a cast iron skillet and make Ruth Reichl's pan sauce (from the gourmet cookbook). </p> <p>Best. Sunday. Dinner. Ever. </p> I've been meaning to try the Zuni Roast Chicken recipe, but in the meantime I really love Thomas Keller's version (http://www.epicurious.com/recipes/recipe_views/views/231348). Always lovely, crispy and no flipping. I do mine in a cast iron skillet and make Ruth Reichl's pan sauce (from the gourmet cookbook).

Best. Sunday. Dinner. Ever.

]]> By: veron http://thepauperedchef.com/2006/08/roast_chicken.html/comment-page-1#comment-1709 veron Thu, 28 Jun 2007 16:12:02 +0000 http://blakeroyer.com/?p=401#comment-1709 <p>I made this again recently when our upstairs air conditioning was broken and it was also a really hot day. There were some occassions when the skin stuck and some when it did not. I think you really need to dry the chicken thoroughly. Nothing beats the taste of a Zuni-style roast chicken!</p> I made this again recently when our upstairs air conditioning was broken and it was also a really hot day. There were some occassions when the skin stuck and some when it did not. I think you really need to dry the chicken thoroughly. Nothing beats the taste of a Zuni-style roast chicken!

]]> By: DanoX http://thepauperedchef.com/2006/08/roast_chicken.html/comment-page-1#comment-1708 DanoX Mon, 18 Sep 2006 02:40:32 +0000 http://blakeroyer.com/?p=401#comment-1708 <p>Don't flip the bird cook it 45 minutes to 1 hour skin side up, do not flip!</p> Don't flip the bird cook it 45 minutes to 1 hour skin side up, do not flip!

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