"DaleW" > wrote in message
ups.com...
On Mar 1, 8:47?am, "Zeppo" > wrote:
> "DaleW" > wrote in
> ooglegroups.com...
> Monday was the Zuni cafe roast chicken with bread salad recipe (still
> my all time favorite chicken dish), with beet salad and cauliflower.
> She suggests Pinot Noir, I opened the 2004 Catherine et Claude
> Marchal "Cuve Gravel " Bourgogne. Red and black cherry fruit, some
> earth and a little pepper. Structured and nicely ripe, I can't see any
> trace of the green some keep finding in 2004s (though I've mostly been
> sampling wines from Cotes du Beaune). B+
>
> Hi Dale,
> What a coincidence. The Zuni Cafe chicken recipe appeared in the
> Philadelphia. Inquirer this morning. I'll have to give it a try.
>
> Jon

> I think it's a stunning way to do chicken. I hope they printed one of
> the adaptions- Judy Rodgers' recipe in her cookbook is about 4 pages
> and a bit convoluted. Please report back what you think (and don't
> stint on the airdrying)!

Dale,
Just noticed this post, sorry I missed it before.

The chicken came out wonderfully. The only problem was I think I left too
much salt on the bird when I pulled it out of the fridge to roast. I believe
this was a problem with technique as I 'patted' it dry and I think I should
have wiped it clean. I did use the recipe from the newspaper, but it was
word for word what is in the cookbook.

How much salt do you use to coat the bird ahead of time. Do you remove it
all to cook the bird?

The skin and pan juices were a bit too salty to enjoy, but the meat was
incredibly succulent and juicy. I didn't make the bread salad as I had a
request for couscous from my (15 yo) son. I'll try that as well next time.

I'll be trying it again next weekend. I'm thinking of pairing it with a 2002
Sobon Estate viognier I was gifted last week. Interestingly enough, I
believe this is a bottle I gave to a mutual friend a few years ago. It's
obviously been making the rounds. :-)

Jon