I decided to make roast chicken inspired by the Zuni Cafe roast chicken. The main thing I got from the cookbook was to salt the chicken the night before.
I salted the bird after rinsing and patted on pepper and rubbed sage. I let the chicken sit in the fridge.
The next step is to brown the chicken on both sides in the cast iron pan. After that, I put the chicken in the oven at 425F for 90 min and the juices ran clear.
I didn’t make the famous Zuni bread salad. Instead I chopped a baguette into large cubes.
I tossed the bread with olive oil and toasted it on the stove.
I removed the chicken from the oven and let it rest under tin foil tent to keep it warm. I carved the chicken (badly) and served it over the bread. The chicken juices run into the croutons and make them delicious.