Cookaholics Bulletin Board

I want to make this recipe this weekend and don't have the book. I've found recipes from three good sources on the web and I have two questions.

First, they call for a 1/2" piece of rosemary or thyme to be inserted into the breast and thigh. 1/2"? Can this be correct?

Second, after salting the bird, it is to be covered and refrigerated for 1-3 days. Covered with what? I'm thinking a linen napkin as that will keep it dry. What do you use? Does it make any difference? Foil or plastic wrap? Does it matter?

fitzie

Fitzie.... In the book, the recipe calls for 4 sprigs of thyme , rosemary, marjoram,or sage about 1/2 inch long.
And she just says cover loosely....does not specify. I have used foil and it seems to work just fine

Thanks, Ilene. 1/2" just seems an odd amount.

fitzie

Hi,

The salt leaches out juices from the chicken. The same juice then migrates back into the meat carrying the saline solution. If the chicken is loosely covered those juices fall into the pan and do not get reabsorbed.

The recipe requires a tight wrapping in plastic to retain juices. Place the dry-brined bird in a plastic bag and twist to tighten the plastic.

Tim

ps: This also is a wonderful way to prepare a turkey.

Reviving an old thread to ask anyone has cooked this bird either spatchcocked or on a chicken roaster? Those are my normal methods of roasting chicken because we like crispy skin I don't like fussing with flipping a hot bird. We are having dinner guests and I was thinking about spatchcocking and roasting it in top of vegetables. I haven't tried that with a Zuni bird before.

Thanks,

--Lisa