Zuni Cafe Roast Chicken With Bread Salad

Recipe Tags


Example: #Lunch #Sandwhich #BBQ

Cuisine Tags


Example: #Spanish #Mexican

Created on

Favorited: 0

Your Rating

Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 (4- pound) whole chicken, giblets discarded

kosher salt and pepper

4 (1- inch thick) slices country-style bread (8 ounces), bottom crust removed, cut into 1- inch pieces (about 5 cups)

1/4 cup of chicken broth

6 tablespoons , plus 2 teaspoons extra virgin olive oil

2 tablespoons champagne vinegar

1 teaspoon dijon mustard

3 scallions, sliced thin

2 tablespoons dried currants

5 ounces (5 cups) baby arugula


1Place chicken, breast side down, on cutting board. Using kitchen shears, cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten.

2Using your fingers, carefully loosen skin covering breast and legs. Rub 1/2 tsp. salt under skin of breast, 1/2 tsp. under skin of each leg, and 1 tsp. salt onto bird's cavity. Tuck wings behind back and turn legs so drumsticks face inward toward breasts. Place chicken on wire rack set in rimmed baking sheet or on large plate and refrigerate, uncovered, for 24 hours.

3Adjust oven rack to middle position and heat oven to 475 degrees. Spray 12-inch skillet with vegetable oil spray. Toss bread with broth and 2 Tbsp. oil until pieces are evenly moistened. Arrange bread in skillet in single layer.

4Pat chicken dry and place, skin side up, on top of bread. Brush 2 tsp. oil over chicken skin and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Roast chicken until skin is deep golden brown, 45-50 minutes, rotating skillet halfway through roasting.

5While the chicken roasts, whisk vinegar, mustard, 1/4 tsp. salt, and 1/4 tsp. pepper together. Slowly whisk in remaining 1/4 cup oil. Stir in scallions and currants and set aside. Place arugula in large bowl.

6Transfer chicken to carving board and let rest for 15 minutes. Carve chicken and whisk any accumulated juices into vinaigrette. Add bread and vinaigrette to arugula and toss to evenly coat. Add chicken and croutons to the salad.

Additional Notes

Recipe is from America's Test Kitchen; inspired by Zuni Cafe in San Francisco.

Reviews: 0

Select A Menu

Create A New Menu

Please enter a menu name

This menu name already exists. Please choose a different name



This recipe was added to . You can view here or close this window


Recipe Embed

Do you have questions or need help embedding recipes? Contact us at

In your blog post, create a "Link" with the text;

Set the link's URL or "href" to the below URL.

The link must include "?embed=link" and any additional parameters

In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.

You may need to refresh your page or blog post to see the recipe populate.

Detailed Instructions For Site-builders & CMS's