INGREDIENTS

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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