The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
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This recipe makes for a moist, tender, juicy chicken. I did have a little trouble with the flipping of the chicken - it did stick even though it was thoroughly dry and my pan was hot when I put it in. No matter, it was tasty and I will be making it again. But for a "last minute" chicken you can't beat Thomas Keller's Roast Chicken (found on epicurious).
Queezle_Sister from Salt Lake City, UT
The detailed instructions provided with this recipe were easy to follow, and the result was amazing. I started 2 days before serving with the preparation (jamming salt/herb mixture under the skin), and then cooked the chicken in a cast iron frying pan.
I have not roasted many whole chickens, and certainly not recently. I remember chickens sticking to the pan, and so I was nervous about flipping the chicken over half way through. But the instructions - to start with a hot pan and a dry chicken - did seal the skin, and flipping it over wasn't too much of a problem.
The only problem, from my perspective, was all the splattering grease. I'm very thankful for my self-cleaning oven.
The succulence of this chicken was amazing. Delicious and moist! My 15-yr old son has been unwilling to eat more than one bit of chicken for at least 5 years. But this, he ate, enjoyed, and even had seconds.
wester from Soesterberg, Utr
I don't roast whole chickens that often, but this one was excellent. It was really succulent and very flavorful. It wasn't that difficult to make either, if you take the time to read the recipe, and don't forget to salt the chicken one or two days before roasting it. I made the bread salad with it as well (with flat-leaf parsley), and a tomato salad. The bread salad was finished way before the tomatoes.
I did have a problem with fitting the bread salad and the chicken in the oven at the same time: you might want to check the size of your baking dishes.
mandelicious from ,
This is the only whole roast chicken I've ever made, so I can't compare it with other recipes. Given how well this turned out, I don't think I'll feel the need to add others to my repertoire (unless salting the chicken the day before is ever a problem). I didn't bother with the official bread salad, but did serve it with a green salad. It was fantastic.
(edited 8th October 2010) (0) comment (1) useful
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