Adapted from the cookbook from the Zuni Cafe, San Francisco
The original recipe falls over three-plus pages in a small font and includes a fantastic amount of detail, but it has been surmised here as best as possible. For the best experience, serve Zuni Chicken with the Bread Salad below, but you can also use any of your favorite side dishes instead or serve it at a casual dinner party. The real genius here is a great roast bird with a little forethought, but no fuss. Serves 2 to 4
Directions: One day before
Season the chicken: Rub the chicken down with salt and pepper, not too much, but don’t worry since you will rinse it off before you begin cooking it. [1 to 3 days before serving; give a 3 1/4 to 3 1/2-pound chicken at least 2 days]
Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Be thorough — a wet chicken will spend too much time steaming before it begins to turn golden brown.
Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets.
Season the chicken liberally all over with salt and pepper. Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but don’t otherwise worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
Directions: Day of total time is 45 minutes to 1 hour
Preheat the oven to 475°F. Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle (we used a 12-inch cast iron frying pan for a 3 1/2 pound chicken). Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.
Roast the chicken: Place the chicken in the pan in the center of the oven and listen and watch for it to start browning within 20 minutes. If it doesn’t, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce temperature by 25 degrees. After about 30 minutes, turn the bird over — drying the bird and preheating the pan should keep the skin from sticking. Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes.
Rest the chicken: Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set on a plate. Carefully pour the clear fat from the roasting pan, leaving the lean drippings behind. Add about a tablespoon of water to the hot pan and swirl it.
Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. You can let it rest while you finish your side dishes (or Bread Salad). The meat will become more tender and uniformly succulent as it cools.
Serve the chicken: Set a platter in the oven to warm for a minute or two.
Tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape to soften any hard golden drippings. Taste — the juices will be extremely flavorful.
Cut the chicken into pieces, spread on the warm platter (on top of the Bread Salad, if using).
Capitalize on leftovers: Strain and save the drippings you don’t use, they are delicious tossed with anything or stirred into beans or risotto. You can also use them, plus leftover scraps of roast chicken, for a chicken salad.