Mmmmmmm.....
Our friend and neighbor, Roger, gave us the Zuni Cookbook a couple of weeks ago as a housewarming gift. (Thank you, Roger!)
We love Zuni, and our favorite dish there is their Roast Chicken. It is literally one of our two favorite Roast Chicken recipes in the World that we've tried. (the other one is at Botin Restaurant in Madrid, Spain.)
We were so excited that the Zuni cookbook did include the Roast Chicken with Bread Salad Recipe.
Tonight, we made the Roast Chicken. We'll try the Bread Salad (which I love!) another time - had to make sure that we could make the chicken right, first!
The chicken turned out just as delicious as we had hoped! It was crispy on the outside, and moist, tender and succulent (the recipe's word!) on the inside. Really amazing.
There wasn't much to it. The key with this recipe was to season the chicken liberally with salt and pepper (and add fresh sprigs of herbs underneath the skin) 2-3 days ahead of time.
That was it - no rubbing of oil or butter, no stuffing the cavity with onions, or lemons (which is all fine, but it was interesting that this didn't call for any of those usual ingredients).
In case you're interested, here's the recipe.
Thank you, Roger, for the amazing cookbook! We look forward to trying out more delicious recipes soon!
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