On May 7, 9:02�am, "Zeppo" > wrote:
> "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- Hide quoted text -
>
> - Show quoted text -

I'll ask Betsy re salt (she's out of town). Of course, we're pretty
much saltheads (I had physical last week, was thrilled bp and
cholestrol ok so doc didn't say go low-sodium or stop rich foods)..
The bread salad is a great accompaniment (but I love couscous too),