tag:blogger.com,1999:blog-9056376.post7592827875789544541..comments2024-03-18T06:28:24.094-04:00Comments on ...an endless banquet: Zuni Nationmichellehttp://www.blogger.com/profile/04233787524192046136noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-9056376.post-74596585519767337522007-08-27T23:40:00.000-04:002007-08-27T23:40:00.000-04:00One key ingredient that you omitted from the recip...One key ingredient that you omitted from the recipe is marjoram. The predominate spice that they use at Zuni under the chicken skin isn't rosemary. It's a mixture of marjoram, thyme and sage. I don't think I've ever tasted rosemary, but the others are pronounced. Rosemary would be overwhelming and I don't think they use it.Hankhttps://www.blogger.com/profile/17539616100442919898noreply@blogger.comtag:blogger.com,1999:blog-9056376.post-24972615226494024702007-01-24T22:48:00.000-05:002007-01-24T22:48:00.000-05:00This is perfectly timed as I am going to SF at the...This is perfectly timed as I am going to SF at the end of February for a weekend and am in the process of deciding where to eat out. I had been thinking Zuni but then started over thinking it. Thanks for the encouragment to go with my original plan! Oh and I have the cookbook and a perfectly sized chicken waiting for it's moment to shine.leedavhttps://www.blogger.com/profile/15206074013698470235noreply@blogger.comtag:blogger.com,1999:blog-9056376.post-63108896617458804792007-01-23T16:00:00.000-05:002007-01-23T16:00:00.000-05:00Looks like a good recipe--kind of like what I do a...Looks like a good recipe--kind of like what I do already but with important differences that I want to try. I put butter and sprigs under the skin ( I think the sprigs keep the air passing between meat and skin=crispy and delicious skin).<br />I'm going to try this higher heat method and the brining now, although does sprinkling salt inside and out really count as brining? I brined some meaty drumsticks from vito's recently in a sugar-salt-water brine for 3 hours, then breaded them with big crumbs and shallow fried in olive oil, and they turned out noticeably better than usual, very juicy and not at all too saltyAndrewhttps://www.blogger.com/profile/13566161699390125642noreply@blogger.comtag:blogger.com,1999:blog-9056376.post-800381881097351502007-01-23T15:50:00.000-05:002007-01-23T15:50:00.000-05:00I make this all the time, and have been spoiled. O...I make this all the time, and have been spoiled. Other roast chickens no longer taste the same. The meat is so tender, you would think it's undercooked. I normally use a kosher chicken or, barring that, an organic one.<br />The bread salad, on the other hand, I don't care for. I found another recipe for panazella (sp?) that I much prefer; brighter veggies and all.<br />Strangely enough, it seems Zuni are somewhat annoyed with the popularity of this chicken.Michelhttps://www.blogger.com/profile/12908514548716804798noreply@blogger.com