How to Make Zuni Café-Style Roast Chicken with Bread Salad
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- Опубліковано 19 лип 2024
- Julia and Bridget unlock the secrets to the ultimate Roast Chicken with Warm Bread Salad.
Get the recipe for Roast Chicken with Warm Bread Salad: cooks.io/2v7oZuF
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I’ve made this twice in the past month - so good! 😋 One tip is that while the chicken is resting I stick the pan with the croutons back in the oven to crisp up even more. I also use a jam jar to shake the vinaigrette instead of whisking in a bowl.
Would be fun to see Brigitte and Julia out having dinner together at a restaurant.
I love America’s test kitchen, every one of them!
You make cooking so much fun and easy. Ladies are genuinely warm heart and sweet!
I wish you were out in 1978 when I was married to American. Every morning I wake up with worries what I would cooking tonight’s dinner for my husband. Digging all the cooking books.
Thank you very much for your work and helping me. Enjoy watching you ladies.
Have made my own croutons for decades. Always a hit for a "just because" gift for relatives, neighbors, co-workers or family. Great on salads for potlucks, etc.
Seattle Sourdough Bread, cut into 1-inch cubes or sliced.
Heat in a pan some EVOO, basil, roasted garlic (or powder), oregano, pepper, salt (in this case, perhaps a small chicken bullion cube?), other herbs and spices to taste.
If using slices, coat each side with the infused oil with a brush, place on a cookie sheet or 2 and bake at 350°, flipping a few times as each side becomes darker, to taste. Remove and slice to preferred sizes.
Can also broil or use the convection oven setting.
If cutting cubes then cooking, just be sure to watch closely to toss. More work than just slices.
Can also do the slices, bake/broil to taste, cube, then pop back in the oven for another few minutes.
Also works well in a large skillet or wok, but if using a wok, give it a good clean/seasoning, lest some Pan-Asian taste may linger.
If so, might be a great crouton for some Asian salads?
Either way, cannot go wrong if you use the freshest ingredients.
Bon Appetit, fellow foodies, from somewhere near Seattle and around the World...
Stay safe! 🙏🙏❤🙏🙏
B.C. 🇨🇦 in the 🏠,literally, Thank God for you girls and the rest of the gang🙋now to watch the show.🌹
i enjoy the pace at which you cook and how "do-able" it feels. The tone is easy and relaxed and totally enjoyable to watch. -thank you
That looks great ladies! I think I’ll make it for my wife this evening. :-)
We've made a couple times - fantastic. For as good as it is, the prep time is relatively short. Thanks.
I have been ordering this at Zuni cafe since 1993! I can’t wait to make it at home! Thank you 🙏
We have been getting Zuni chicken takeaway during the pandemic. I have been cooking this as well - this recipe real is as good!
This is my absolute favorite way to cook chicken and the salad is out of this world! Thanks
Best recipe ever! I love this chicken dish.
Awesome! I’ve also had this dish at Zuni many time and you’ve nailed it! Many thanks!
Good Lord this is divine. Just made it tonight. Might put 1/8-1/4 tsp of sugar in the dressing, but that is the only change I’d make. Drool-worthy dinner.
Thats my Mother's Day Dinner..I cant wait💜
this is soooo delish ...i also chopped up some garlic and added some spices toi the chopped up garlic n cut lil small wholes in the bird and stuffed w/ thta mixture and c'est c'est bon
This is incredible...dry brining the chicken the day before is the secret...OMG, it is memorably great!
Loved it!
That dish does look so delicious and the only thing missing is mashed potatoes to go with the chicken and salad.
One of my favorite dishes. I use a splash of chicken stock and some of the vinaigrette to the torn up not cut up bread. Usually my homemade sourdough. I also use some romaine and other assorted chicory type lettuce if available. I add the currents and onions or sliced shallots to the remaining vinaigrette to pour over the salad.
Julia said, Chicken Candy 🐔 🍬 I’m done 🤣🤣😂😋
PumpkinEskobarr So true though....it’s like crack.
Thank you!
Hello from Cody Wyoming...you guys are awesome!)😁
Delicious! One for my private recipe book.. :-)
After making this phenomenal recipe for chicken, I decided to use it for my T-Day turkey last year and it came out amazing! Instead of making the bread salad, I boiled the backbone, tail and organs to make a bone broth to mix the stuffing with. The stuffing was then layered under the cavity side before placing the bird in the oven to roast. Doing it again this T-Day because I can't imagine going back to the same old roast turkey we've had for decades.
I have done for T-Day as well. Sooo easy and fast!
You guys rock!
“It’s like Chicken Candy”! I’m making this tomorrow!
Hi Girls,
It looks delicious. I’m definitely going to try Chicken Shmalt’ed Croutons. I going with baby spinach? I have never been partial to arugula I find it too bitter even the baby arugula. I hope you ladies are staying safe.
I've seen this one before and it's still worth watching again 💁♀️🤤
mouthwatering
pause at 7:50
I’ve made this half a dozen times now. Now I don’t want to make chicken any other way.
I may try this for Thanksgiving, since you can only find 16lb+ turkeys right now. But the arugula has got to go, Too bitter. Mesclun mix, maybe? Baby spinach? And I could do my own loaf of no-knead bread day before. Either this, or my butcher shop has ox tail right now....
Yummm. And next chicken cordenbleu?
My idea of the perfect bite.
I was going to make a small poultry pine, just for fun! But I'm a little chicken, what if I got *roasted!*
Will sourdough bread work?
I live about 11 blocks from Zuni.
The price for a one Zuni chicken for 2 with warm bread salad is now a whopping $72.00! Today I bought an organic 5 lb. chicken for $14.00 & I won’t be risking my life 😳
I had KFC for lunch today 🍗🍗🍗
Zuni Cafe was selling roast chicken for $58. Costco now has their enormous chickens, unroasted for $3.99. Roast your own and save $54.
I love ATK, I mean love them. The show is wonderful, the recipes are top notch. I love the science and deep, easy to understand explanations of the how and why though the recipes. But I am sick to death of roast chicken recipes. Maybe its just me, and I LOVE chicken, but I don’t really cook whole chickens at all. And there don’t seem to have a single season without several roast chickens. I’ll stop off my soap box now. *still love ya!
Marcel Audubon You must really be searching hard for something to snark about.
You're not the only one watching, you know.
I have a solution: you probably will not want to hear this and respond with your own snarky comment. Perhaps you don’t watch the roast chicken recipes and let those of us who want to watch enjoy them?
A joke. Let’s keep it light and fun. Just as I enjoy my cooking. :)
@@keithwatson9854 what an outstanding, yet moronic statement. Thank you captain obvious. Way to entirely miss the point.
Didn’t they already upload this?
Do y’all think I could cook the chicken without butterflying it? I just don’t like the way it looks lol
Yes, but it will take longer
Butterfly also known as spatchcock.
A lot of us baby boomers who grew up hearing people talk about "butterflying" poultry still tend to stick the that word, I've noticed. Spatchcock is OK but sounds slightly dirty to me.
How to Search recipes would be easier if the "How to Make" is eliminated from the titles. I can que up the "Videos" and easily enough, but to simply scroll down the videos, there are many truncated titles. Lose the "How to Make" and you gain 11-characters. Something to vote on...
ATK, I noticed that in fact your chicken is also yellow-skined (notice the base of the legs) as all chickens start out as, but why do Americans make their chicken white? Is this bleached or do Americans find the actual colour of the chicken "off"?
Sure would fancy your opinion.
I'm pretty sure it has to do with their feed.
@@debradowling800 Thank you.
@@thomashughes4859 yea, it s the carotens in the corn that gives the chicken the yellow hue (carotens are lipid-soluble and tend to accumulate in the subcutaneous fat).
@@dimitris7368 Thank you for that. I appreciate your response.
@@thomashughes4859
Yeah, what he said.
очень интересно, но наверное жирно.. я делаю только курицу, не распластывая ее.. рецепт зуни кафе - самый лучший, с сухим посолом.
ventriloquism 11:02
Good but does not taste like Zuni's which is cooked in a wood-fired brick oven . That bread salad is hard to get right too.
And how many of us have a wood-fired brick oven? Huh? And I'm not getting out to San Francisco anytime soon....
Can’t say I agree, having had the Zuni version a few times as take-out during the pandemic. Done well, this version actually seems better!
i always laugh at the cut to the thermometer reading... what's the trick you guys do? is the probe in a water bath at the right temp? or what? i want to know.
Christy spilled the beans recently. For years they showed the actual thermometer reach the actual temperature, but lately they use a thermometer that can be set by whoever is holding it. A cheat thermometer! I wish I could do that with my bathroom scale.
"Leave a comment"
MMMMmmmmmm....
Imho, really shady ATK. Started watching & was like, "didn't they just make something like this? OR... was it someone else perhaps, different channel?" .... So I looked. Not only did you guys JUST do this like only 2 months ago, YOU literally just mirrored/copied your own video here, & posted it again..... strictly to get more views & essentially double-dip on the ad-sense $$$$$. Have watched you guys for nearly 2 decades & just.. kinda surprising. ~ Shame on you.
How can this be new when I’ve seen this before🧐
I do mine skin-side down with a foil-wrapped brick on top. That's an extra $10 in a restaurant.
Should I drool into my mask?
Chicken needed more seasoning and could have been took out a few times and skin basted to get it extra crispy!
Is that how Zuni Cafe does it? I've never been.
Julia Child did it first
Maybe that's where the Zuni Cafe got the idea.
Not with the salad.
Mirroring your own video, double-dipping on ad-sense?! ua-cam.com/video/q-tPcLl93pM/v-deo.html Barely TWO months ago, smh.
Awesome! I’ve also had this dish at Zuni many time and you’ve nailed it! Many thanks!
Thank you!