Carb Lover posted a couple weeks ago about the Zuni Cafe Roast Chicken and Bread Salad (post below) with a beautiful picture. I was inspired this weekend to make the recipe based on Carb Lover's descriptions of the meal.
I followed the method to the T. (By the way, I have not bought the cookbook -- YET -- but googled to find the recipe on the Rapid City Journal website. Some of the other recipes I found in googling did not include the bread salad and I wanted the whole recipe. Other recipes I found included the bread salad but did not seem to be as current as the Rapid City one, so I picked that one).
Suffice it to say that this is a fabulous roast chicken recipe. I used a 3 lb chicken that I bought on Saturday morning from the game bird people at my farmer's market, and it was perfectly juicy and delicious. The high heat method worked wonders and the skin was crispy, providing a great texture contrast from the juicy meat. The bread salad, which I drizzled with the pan juices per the recipe, and drizzled with juices from the cooked chicken after I slashed the skin, was divine. By the way, I "dry brined" my chicken all day Saturday and all day Sunday, and cooked it Sunday evening. In the bread salad I used wild arugula from my local farmer's market and bread from one of my favorite Bay Area bakeries, Acme.
I'm going to buy the cookbook ASAP. I eat at the restaurant every 2 or 3 of months, and have had the chicken there before, albeit not in the past few years, but this is a recipe that is so easy to do at home and the results are so worth it, that there's no need to wait to go to Zuni to have this chicken.