On May 7, 2:58 pm, DaleW > wrote:
> On May 7, 9:02?am, "Zeppo" > wrote:
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> > "DaleW" > wrote in message
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> oups.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 -
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> > - Show quoted text -
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> 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),- Hide quoted text -
>
> - Show quoted text -

I didn't see the first recipe, could I have it please? and also the
bread salad?