| 1 | Trim the fat. |
| 2 | Remove giblets. |
| 3 | 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. |
| 4 | generously sprinkle kosher salt and pepper all over the bird, very generous with the salt. |
| 5 | Then, refrigerate overnight (usually they let it sit for 24 hours). |
| 6 | 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. |
| 7 | 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. |
| 8 | The oven temperature should be as hot as you can get it -- maybe 450 - 500 degrees. |
| 9 | When the juices run clear and the chicken is brown, it is done. |
| 10 | The important thing is to keep an eye on the chicken so it doesn"t over cook. |
| 11 | let the chicken sit for awhile (5 min)., cut it up and enjoy!!! |
| 12 | recipe by : robielynn |
