Ingredients
1 2 3/4 - 3 lb free range
1 chicken
1 (chicken should be yellow
1 not pale white)
Directions
Trim the fat. Remove giblets. Slip two peeled garlic cloves and a
sprig of fresh marjoram (you can use any herb - except rosemary)
under the skin of the breast on each side.
Generously sprinkle kosher salt and pepper all over the bird, very
generous with the salt. Then, refrigerate overnight (usually they
let it sit for 24 hours).
Zuni Cafe roasts the chicken in a beehive oven made of brick over a
wood fire, oak and almond or apple, for a special smoky taste which
can't be replicated at home.
Place the chicken on a pan (you can use a rack if you like so the
juices fall down into the pan) and cook it for approximately 25 - 40
minutes depending on the oven temperature. The oven temperature
should be as hot as you can get it -- maybe 450 - 500 degrees. When
the juices run clear and the chicken is brown, it is done. The
important thing is to keep an eye on the chicken so it doesn't over
cook.
Let the chicken sit for awhile (5 min.), cut it up and Enjoy!!!
Recipe By : RobieLynn
Servings: 1 servings
Perfect Roast Chicken Zuni Cafe Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
Academics have tracked the existance of recipes way back into antiquity, in fact as far back as early Egypt, and maybe further still. Interesting though that maybe, mostly, these early records were just simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. During Roman times around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something we still use today. Aspicius tells us how the Romans made use of many spices, including a few you will know such as thyme, rue and parsley. As our culinary historical trip moves on a few more years there were some interesting books which were published in the 14th Century - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of meals served to the upper classes of that time. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the holy lands, including coriander, basil and rosemary. The introduction of these new herbs and spices prompted a surge in manuscripts on cooking, most of which are now in private collections. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to offer the most extravagent meals, and consequentially the best cooks and their recipes were highly sought after. Even so, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookery books were greatly in demand mostly as a result of better eduction, people having more leisure time and being a little richer. Like it or not, the introduction of television brings us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Perfect Roast Chicken Zuni Cafe recipe.
