Zuni Roast Chicken

Page 342

| Course Type: Main Courses

(4 reviews)

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Recipe Review

The detailed instructions provided with this recipe were easy to follow, and the result was amazing. I started 2 days before serving with the preparation (jamming salt/herb mixture under the skin), and then cooked the chicken in a cast iron frying pan.

I have not roasted many whole chickens, and certainly not recently. I remember chickens sticking to the pan, and so I was nervous about flipping the chicken over half way through. But the instructions - to start with a hot pan and a dry chicken - did seal the skin, and flipping it over wasn't too much of a problem.

The only problem, from my perspective, was all the splattering grease. I'm very thankful for my self-cleaning oven.

The succulence of this chicken was amazing. Delicious and moist! My 15-yr old son has been unwilling to eat more than one bit of chicken for at least 5 years. But this, he ate, enjoyed, and even had seconds.

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