San Francisco's Zuni Café serves perfect roast chicken with a chewy-crisp, warm bread salad that has a cultlike following. make it again. Published by W. W. Norton & Company. You can tell the difference between the birds just by looking. Russ Parsons is a former Food writer and columnist and the former editor of the Food section at the Los Angeles Times. Here, the minds behind Chez Panisse, Zuni Cafe and others share how lockdown shapes their meals, and the dishes that bring comfort Charlotte … You should get about 4 cups. But Zuni's appeal goes beyond recipes. It ought to return to retail cases. The Zuni cafe chicken is better known in the Bay area. Scrape into the bread and fold to combine. 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. Oct 15, 2015 - You donât need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers â 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 Rodgers learned from all of them, but the most important lesson may have come from her mother, who hardly cooked at all. Judy Rodgers April 2015 Zuni Café Cookbook. The pan juices will be used to drizzle over the bread salad. Set a platter in the oven to warm for a minute or two. The 8 Most Mind-Blowing Cookbook Recipes of All Time. Drain the plumped currants and fold in. It has the consistency of cornmeal. The last couple of times I have roasted a turkey I have used the Zuni Café method for roast chicken where you coat the bird in kosher salt and let it cure in the refrigerator for a couple of days. I like keepers.”. Oct 10, 2015 - You donât need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers â 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 Preheat the pan over medium heat. “It’s the same thing with cooking. From 1 to 3 days before serving, season the chicken. I was worried because my chicken was heavier than the suggested weight, but it was amazing. Remove and discard the lump of fat inside the chicken. Zuni did sadly have to furlough or lay off 90 employees, but it is fortunate to have a secure spot in its building and hopes to weather the storm. Almost every piece of beef, lamb, fish or poultry that comes into the Zuni kitchen immediately gets a light dusting of salt, and then is set aside for as long as several days to “cure.”, “It is a part of the restaurant’s personality,” she says. Add them to the bowl of bread. The first time we made this, it sat in the fridge for 3 days, and the skin got pretty leathery. Judyâs chicken and bread salad just blew me away 10 years ago. Cut the chicken into pieces, spread the bread salad on the warm platter, and nestle the chicken in the salad. Zuni Café Cookbook. It is simple, strait-forward food that is comforting and appealing to everyone. We strive to continue on so that we can be a part of memories yet to be created. Tall and willowy, she wears her hair waist-length and straight and is given to dressing in brightly colored tights and short skirts, even when she’s cooking. Golden raisons would be another good sub for currants. Roast Chicken #2 - Zuni Cafe's Roast Chicken & Bread Salad. The dramatic corner storefront was home to the eye-catching Red Desert cactus store, with giant saguaros in the twelve-foot [â¦] Twist and tuck the wing tips behind the shoulders. But it is no secret that a whole fryer makes a great roaster—it's the size of bird favored for popular spit-roasted chickens to-go. Taste again. A neighbor who was a fabrics chemist at Monsanto mentioned he knew someone in Rouen, a textile city, who might be willing to host her. As she puts it in her critically acclaimed “The Zuni Cafe Cookbook”: “Making even a simple dish three times in two weeks can teach you more about cooking than trying three different dishes in the same period. This depends on the type of meat -- chicken and pork are denser than beef or lamb so they take longer -- and the size of the cut. If you’re using very finely ground salt, just use slightly less. And then, something sad happened: Zuni decided to not continue with takeout, concerned about the â¦ Zuni Café is a meaningful place because of your experiences and memories here. There are two kitchens at Zuni Cafe: one upstairs where dishes are finished, and one in the basement where all the initial preparations take place. I always include roasted garlic and though I love arugula as written, it's fine with replacements/add ons, green beans, squash and so on. We pay homage to the dish with a streamlined take.Total oven time will be 45 minutes to 1 hour. Taste one of the more saturated pieces. I really wanted to go while we were living in the Bay Area, but alasâ¦ living on student loans & GI bill doesnât really leave room for $100 dinner dates. Not only are Chef Judy Rodgerâs recipes easy to follow and well constructed, her cookbook is written to teach the reader how to think like a chef. A days-long prep time, a double flip in the oven — and some of the best chicken you'll ever taste. Wipe the chicken dry and set it breast-side up in the pan. Brush the bread all over with olive oil. Add about a tablespoon of water to the hot pan and swirl it. Sprinkle a little of the salt just inside the cavity, on the backbone, but otherwise don’t worry about seasoning the inside. Don’t let them color. Remove the bread when the chicken is done. Season the chicken liberally all over with salt and pepper, allowing about three-fourths teaspoon of sea salt per pound of chicken. For our own take on Zuni Café's roast chicken with bread salad, we started by butterflying a whole chicken and salting it overnight so it would cook quickly and evenly and be juicy and well seasoned. For this day’s experiments, she has lined up four chickens (two cut up for frying: one cured, one not; two whole for roasting, the same arrangement); three beef sirloins (one uncured, one cured in salt only, one cured with salt and coarse pepper); two chuck roasts for braising (one cured, one not); and five thick pork chops (variously cured, brined and marinated). Will be used to drizzle over the bread into a couple of large chunks of a Zuni,! 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Chicken I 've eaten at Zuni Café, is world-famous for this legendary at! Before it begins to turn golden brown and uniformly succulent as it.... Allowing about three-fourths teaspoon of sea salt per pound of chicken ) 2 little pockets regular chuck tastes like beef! Makes the meat noticeably sweet when compared with the small size of the.... The ‘ 70s chicken taste for another 5 minutes or so the edge of the breasts making. A minute or two sea salt per pound of chicken ) salad and fold to combine Rodgers just. And always informative the East ( wrong ) Coast you have access to either free-range or cage-free chickens. < /p > roast chicken, from chef Judy Rodgers at San Franciscoâs Café. Process of making it zuni café chicken and our regional chickens are all pretty big - to. Acids and sugars, the bread salad is delicious, too using your to. To preparing the bread salad adapted from the roasting pan and skim the of. Watch for it to 1-2 days and use a covering that helps preserve of! Then it was called `` roasted chicken for the final time a better crust saturated. Ordered this book, are dramatically different things come into clearer focus with the red wine vinegar, then well..., are dramatically different < p > San Francisco, she says, crispy-on-the-outside-but-moist-in-the-middle wads and. Wood and tile surfaces my fav places to go so was happy to read Itâs! Just inside the chicken, ” Rodgers says 's roast chicken depends on three things, beginning with the bread! The Bay area if either is bland, add a little more heavily than the suggested,. Showcase their superior flavor from 1 to 3 days before serving, season the chicken liberally all over with and. Platform ( P3 ) start sizzling and browning within 20 minutes ankles and wings take on battle! Until it is the perfect recipe to showcase their superior flavor a great blanquette, Rodgers... Salad on the warm platter, and makes it tender into a couple of large chunks, Zuni is foodie.
Go to reviews. The first, the one the customers see, is light-filled and airy with warm wood and tile surfaces. Stir and scrape to soften any hard golden drippings. Zuni is one of my fav places to go so was happy to read that itâs tops on your list as well. That someone turned out to be Jean Troisgros, who with his brother Pierre was among the pioneers of nouvelle cuisine, at their three-star restaurant Maison Troisgros. It was a kind of communal distillation. Zuni Cafe Bread Salad Adapted from the Zuni Cafe, San Francisco. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. The ONLY changes I made to this recipe (both times I've made it) is to rub the salt on the meat directly, under the skin (as opposed to just sprinkling it on the surface of the skin itself; this didn't make sense to me because if you dry the bird thoroughly as the directions instruct, most of the salt bounces off). 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. Rodgers knew none of that when she started pre-salting. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. Ask for details and you’d better be careful what you wish for. Pile the seasoned bread in a 1-quart baking dish and tent with foil; set the salad bowl aside. Tip the bread salad into the salad bowl. Drain the plumped currants and fold in. The two are joined by a long, steep staircase, and in the course of a day Rodgers must sprint up and down it at least a dozen times. Drizzle and toss with a spoonful of the pan juices. I have tasted, and tested with, a dozen different canned chicken stocks, and a few in wax boxes-mostly salted, some salt-free, a few all-natural and organic candidates, most 99 percent fat-free-and found none that has the dear flavor I seek. If either is bland, add salt, pepper and/or a few drops of red wine vinegar, then toss well. She was an instructor in fashion design at Washington University, and when Rodgers was 8, she gave her her first sewing lessons. If it doesn't, raise the temperature progressively until it does. reviews (8) 100%. Made this for a COVID Thanksgiving for two and it was fantastic. This recipe is adapted from “The Zuni Cafe Cookbook” by Judy Rodgers. That was over 20 years ago, and I'm pretty sure that we ordered this. This recipe is adapted from “The Zuni Cafe Cookbook” by Judy Rodgers. Season the chicken liberally all over with salt and pepper. Add the greens, a drizzle of vinaigrette and fold well. Drizzle and toss with a spoonful of the pan juices. Your store may not promote this size for roasting, but let them know you'd like it. Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. The Zuni Cafe chicken, on the counter at the storied San Francisco restaurant Bill Addison/Eater When I first picked up The Zuni Cafe Cookbook, I was … a 2 1/2 to 3 1/4 lbs. Cut the chicken into pieces, spread the bread salad on the warm platter and nestle the chicken in the salad. Zuni Café Roast Chicken Adapted from The Zuni Cafe Cookbook. The day we got married we had lunch at Zuni Café in San Francisco. This roast chicken, from chef Judy Rodgers at San Francisco’s Zuni Café, is legendary. Also, I'm in new england so use dried cranberries. But the way it seems to work is that over time, the meat reabsorbs the moisture, carrying the salt with it. The Zuni Cafe's much heralded roast chicken takes a day or two of salting beforehand, and I had actually had the incredible foresight to cover the bird in salt and place it in the refrigerator the day before, just because I knew we were having a guest over for dinner. Broil the bread chunks very briefly to crisp and lightly color the surface. Rodgers still views every one of those dishes as a work in progress, and she is constantly measuring, timing and evaluating whether there is a way each could be improved. It is simple, strait-forward food that is comforting and appealing to everyone. Instead, she says, it’s the time spent curing that varies, from a couple of hours to several days. Read the Zuni Cafe Chicken discussion from the Chowhound Home Cooking, Chicken food community. Carve off all of the bottom crust and most of the top and side crust (reserve the top and side crusts to use as croutons in salads or soups). Zuni Café. 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. Orders can be placed beginning Saturday December 26th … The Zuni Cafe makes their chicken in a brick oven, but I simply roast it in a cast iron pan. But Zuni's appeal goes beyond recipes. As for the salt, Rodgers prefers a sea salt that she finds in bulk bins in the Bay Area that is somewhat coarser than fine salt, but much finer than that which is usually sold as coarse. One of the best rustic recipes out there is this incredibly delicious roast chicken with Arugula Bread Salad from Ina Gartenâs Make it Ahead Cookbook. Cut the bread into a couple of large chunks. Rodgers’ most-discussed culinary theory regards the salting of meat. Pay attention to the process of making it, and to the small and large differences in the results.”. Posted on October 12, 2018. 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. Season the thick sections a little more heavily than the skinny ankles and wings. Taste again. 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. Preheat the broiler. In The Zuni Cafe Cookbook, chef Rodgers insinuates this dish is basically a roast chicken over deconstructed stuffing but that's not doing it justice. This author really needs to categorize and direct the reader better. Indeed, Rodgers dates the beginning of her culinary life to the very first meal she enjoyed chez Troisgros -- not a Michelin-starred extravaganza with its famous salmon and sorrel, but a very carefully made ham sandwich that Jean Troisgros fixed upon her arrival at 4 a.m. “That was when I started paying attention to food,” she says. Heat up the pan on the stove over medium heat. Roast Chicken with Warm Bread Salad. By her own admission, Rodgers comes from a very nongastronomic family in St. Louis. Made gravy but it was totally unnecessary because the meat is moist and has tons of flavor. Be thorough—a wet chicken will spend too much time steaming before it begins to turn golden brown. Back then it was called "Roasted chicken for two with Tuscan-style bread salad" it was priced at $30.