1. Eater SF

The Anatomy of a Perfect Roast Chicken at Zuni Cafe
By Jon Cheng
AD Lille Allen

    “How San Francisco’s storied Zuni Cafe makes its iconic roast chicken and bread salad”

“And special it was. I marveled at the color; the way the crackling yet supple skin enrobed a perfectly moist chicken. Nothing was seasoned more than it should have been — it was pure and unadulterated. This is likely why Zuni sells 60 or so of these birds every day. During the pandemic, the number at one point stretched to more than 100 during a four-hour period, pushing the kitchen to its limits. But Norris runs a tight ship of experienced cooks, and — since joining Rogers 18 years ago — has distilled bird cookery to a science.”

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