Seasoning the chicken (Can be done 1 to 3 days before serving; for 3-1/4- to 3-1/2-pound chickens, at least 2 days) Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat ...

She had the idea that instead of doing a “fancy roast squab” she could serve a simple, perfectly roasted chicken. Because of the size of a whole chicken, she knew it would be a shared dish. At the ...

Zuni Cafe, that iconic slice of Californian cuisine on Market Street, has stoked the wood-fire oven and reopened for takeout. The groundbreaking farm-to-table restaurant first opened in 1979, and was ...

Yield: 2 to 4 servings. 1 (2 3/4- to 3 1/2-pound) chicken> 4 sprigs fresh thyme, about 1/2 inch >long> Salt> Ground pepper> 1/2 pound slightly stale, peasant-style >bread (not sourdough)> 6 to 8 ...