How to Make Zuni Café-Style Roast Chicken with Bread Salad

Byamazingfoodstv


Julia and Bridget unlock the secrets to the ultimate Roast Chicken with Warm Bread Salad.

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48 Comments

  3. 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.

  5. 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.

  9. 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….

  13. 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.

  32. 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.

  34. 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.

  35. 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.

  44. 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! 🙏🙏❤🙏🙏

  48. I made something very similar to this last night actually but with gluten free sourdough, and it was amazing, but this actually seems even easier than my version. The bread was so chewy and nice, and it was only tossed in olive oil, so I can't wait to see what happens if I use this technique.

    Make sure to use arugula as the video suggests, you want that strong flavor it offers.

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