Holiday Roast Chicken, Zuni Cafe Style with Bread Salad

Think about serving this spectacularly presented roasted chicken with a bread salad, arugula, nuts, cranberries, and squash for Thanksgiving instead of turkey.

The late Judy Rodgers brought  the simple roast chicken to international fame at the Zuni Cafe in San Francisco. The first time I ate at the Zuni Cafe I had this dish, served for two, which is served with a bread salad, currants, and pine nuts.

It was so memorable, that I bought the Zuni Cafe Cookbook just for this one recipe.

I’ve probably made at least thirty Zuni style chickens in the last few years. It’s my go to for casual nights and company. One year I made two of them for Thanksgiving, complete with the bread salad creating my own twist of Autumn accompaniments. You could also make this Festive Harvest Salad. 

HOW WILL I KNOW WHEN THE ROAST CHICKEN IS DONE?

The chicken is done at 165 ° F. Using an instant read thermometer, insert into the inner most part of the thigh without touching the bone. The juices should run clear.

My Culinary Heroes

A few years ago in early December Judy Rodgers passed away, and although I didn’t know her, I felt sad at the news, and grateful for how a chef I never got to meet touched my life. She studied cooking with Alice Waters, another one of my culinary heroes.

I have Alice’s book,  the Art of  Simple Food and the Zuni Cafe cookbook in my kitchen. This means a lot because most of my cookbooks are up in my office; only the really special books get to stay in the kitchen.

Holiday Roast Chicken

I always use a cast iron pan that is a little larger than my chicken so I can squeeze in carrots. You haven’t lived until you have had carrots caramelized in the chicken fat!

However, a roasting pan will work in a pinch and give you a lot of room for vegetables. It might not brown the chicken on the bottom as easily. Do not use a glass dish or stoneware, because your oven will be 450 degrees F. (230 degrees C.)

Thanksgiving Chicken

You might just consider chicken instead of turkey this holiday. Or perhaps, you still haven’t mastered the roast chicken. Once you try this special technique, you will never fret over roasting a chicken again, and you will be amazed as even the white meat will be tender and tasty, while the skin remains crisp.

Zuni Cafe Roast Chicken

Zuni cafe roast chicken is really easy; it just takes three days. Well not really, but let me explain.

First you salt the chicken and wrap loosely in plastic for three days. This is a dry brine, which tenderizes the chicken. You also take your hand under the skin and loosen it and stuff in herbs underneath. A jar scraper like this tool  works to get under the skin.  I usually do that the morning I’m going to roast it.

Whether you have 3 days or 30 minutes, you can still make this chicken.

I’ve done it using the three day method and I’ve done it last minute.  If you have a very good chicken, even 30 minutes works, but try to take at least 24 hours to salt that chicken. I highly recommend you purchase an air-chilled chicken. These roast twice as beautiful and tender as other chickens.

What is an Air-Chilled Chicken? 

It means exactly that. Chicken must be chilled to 40 degrees F. within four hours. Air chill blasts cold air during a a three hour process, instead of sitting chicken in chlorinated water. You will taste the difference and see the difference in roasting.

Did you ever notice when cooking chicken, it leaks water instead of fat? That is from chicken that is not air chilled. You do want that yummy chicken fat in the bottom of the pan. 

By the way, that’s how I brine my turkey, but I use a different unique technique for Roasted Turkey.

Take the chicken out at hour before roasting, and preheat the oven to a  very hot, 450 degrees F.  hot. Be ready for the smoke alarm to go off.

The Zuni Cafe makes their chicken in a brick oven, but I simply roast it in a cast iron pan. If you don’t have a cast iron frying pan, do put that on your Christmas List or order one right now.

This is the best part. Heat the pan for ten minutes and then put the chicken in the oven, breast side up and listen for the sizzle. Depending on size, the chicken takes about 30 minutes on each side, maybe less if the chicken is under 3 pounds.

Let’s Review How to Roast a Zuni Cafe One Hour Chicken

1. Purchase a Four Pound Chicken (Air Chilled preferred)
2. Salt and cover with plastic for three days (one day works too)
3. Take out an hour before roasting. 
4. Loosen Breast skin. Place herbs underneath. Sage or Rosemary. 
5. Heat oven to 450 Degrees F. or 230 C. 
6. Heat cast iron pan for ten minutes. 
7. Dry chicken with paper towels. 
8. Place on hot cast iron pan. Listen for sizzle.
9. Roast for about one hour, until chicken reaches 165 degees F. 75 C. 
10. Rest chicken ten minutes before carving. 

Make Bone Broth with the Bones

Ideally, you want a very good chicken. I wait for the organic whole chickens to go on sale and grab them. It’s worth it. Once the chicken is carved, make bone broth.

Get out your crock pot and put the chicken carcass in cold water. Cook on low for twenty four hours. You will have nutrition and a good stock for later. Freeze in muffin tins and place in plastic bag. Use with the next chicken to make a gravy or a sauce. Make a chicken pie with the leftovers.

This is how I cook, always thinking about the next meal and how I can use everything to make life deliciously easy.

More Ideas for One Hour Roast Chicken

Italian Roasted Chicken Cacciatore

Roast Chicken with Figs

Ten Things to Make with Left Over Chicken

 So tell me, do you have a culinary hero and do you always have turkey for Thanksgiving? Would you consider a Thanksgiving chicken?