If CI means Cooks Illustrated, I’m sure you know the original recipe wasn’t. This was originally from the Zuni Cookbook, and the streamlined take from CI. The streamlined take makes sense?
I must admit I don’t recall what I thought about the CI version when I posted it 2 weeks ago, but I like it today!
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I’ve, seen this recipe a million times. The hot oven. The turning of the chicken . The bread salad. Truthfully it depends upon the chicken you prepared , plus the way your oven cooks . It’s a nice recipe. Will I try to make it . Probably not . It’s a nice recipe though.
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No, I realized that the Cook’s process, like most of their features, was a revision of another, in this case Rogers’.
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I’ve made the original Zuni recipe many times. And I usually don’t like chicken. It’s hard to find the smaller chickens Rodgers specified. I do think this streamlined process makes sense but I haven’t tried it yet (and with 4 lb chicken). I will keep the pine nuts through, because I love the flavor in addition to the crunch. I streamlined the Rodgers’ instructions after the first time to do more in advance and combine a few steps. I will definitely try this (and remember to cancel my “trial” subscription in 13 days so I don’t get charged!).
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Here’s my take on the Zuni Café dish.
Dinner in about 45 minutes. Our pet name for it is Chicken Fat Salad.
Also posted to WFD.
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Beautiful!
I’d love to here your strategy for things that work in advance. Sister and I ended up doing it over two days, not counting the dry brine. Son offered In and Out and we were all in!
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I followed some of the chicken prep. Herbs under the skin. Roasted hotter than usual for me (390 F tonight- any hotter and the fat splatters leading to smoke and mess) but not as hot as the Zuni recipe . Nice crispy skin and very juicy chicken.
Didn’t do the bread salad part- didn’t have the other ingredients.
Simpler salad.
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“smoke and mess” = my cooking. To Architectural Digest, walk on by.
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I agree about a hot oven - chicken grease creates a spattery smokey mess. I’m not one to use self clean anymore than I have to.
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I don’t like dealing with the smoke alarm , or my oven smoking again tomorrow, when I don’t get around to cleaning the splatter!
I end up doing a wipe down of the oven’s walls with a wet paper towel if I don’t have time to fully clean the oven.
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I think of it as “seasoning” the oven.
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You know, it’s a lot easier to just make Hazan’s Roasted Chicken with Two Lemons (I use one that’s quartered stuffed into cavity. Spend the extra time making Caesar Salad.
Recently I tried the recipe for roasted chicken that uses creme fraiche and fresh herbs but I cooked it Hazan’s way, breast side down in the beginning. It was delicious but it used $6 of creme fraiche + herbs. Here’s a photo:
Is this Mimi Thorisson’s recipe? Yes, a pricey addition but a spectacular dish. Worth it IMHO.
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Should be “couldn’t”
I have to admit, cold chicken breast sandwiches were delicious. I can’t find small chickens, this one was almost 5 lbs. Now I’m changing my mind … the photo looks great, huh?
Works for me! Many thanks. Wish I were there!
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