1 whole fryer, rinsed and patted dry
1 Tbl kosher salt
3 Tbl 18 Spice Chicken Blend
Roasted Chile Avocado Oil

There’s nothing better than Sunday Roast Chicken with its juicy interior and crispy exterior. The method we turn to for the best results is the Zuni Cafe method. This simple technique is also known as dry brining, and in this version, we grab our 18 Spice Chicken Blend and Roasted Garlic Olive Oil. Fab results and happy plates.

What version will you make? Roast chicken has endless possibilities. Grab a Spice Blend and an Olive or Avocado Oil. Imagination is all that’s needed!


1.Season the chicken inside and out with the 18 Spice Chicken Blend and Salt. Place the chicken on a rack fitted over a sheet pan. Place it, uncovered, on the lowest shelf of the refrigerator for 8-24 hours and allow the to dry in the chilled air of the refrigerator.
2.Remove from the refrigerator and allow to come to room temp. Rub with the Olive Oil.
3.Roast in a preheated 400°F oven for 30 minutes. Reduce the heat to 350°F and roast until cooked through - about 20 additional minutes - or or until the juices run clear when pierced between the leg and thigh or until 160°F on an instant read thermometer .
4.Allow to rest for 20 minutes and then carve.

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