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Nov 13, 2005 07:25 PM

Thank you, Carb Lover

  • s

Well, I made the sage roasted chicken and it was just delicious. I followed your instructions(e.g. 475 degrees, 20 minutes, breast up etc) to a tee, and the chicken was perfect. The recipe was easy to follow, and fairly easy to prepare. The thing that took longest was peeling those cipollini onions!!! I was wondering if I could have just used regular pearl onions?
Anyway, thank you so much for inspiring me, and then holding my hand throughout. I now may even have the courage to try the Zuni recipe, which has seemed very daunting to me, for some reason.
Thank you again, and I can't tell you how much I appreciate your super-quick responses to my questions.

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  1. Yay, glad that it worked out for you and that you enjoyed it! Thanks for reporting back. I don't remember being that burdened by the onions, but pearl onions would work fine, I'm sure. To be honest, I've come to the conclusion that cipollini onions aren't all that special tasting given their high price tag (almost $3/lb. in my area). Next time, I'll use quartered red onion.

    And do try that Zuni chicken and bread salad! The recipe may look intimidating b/c it's so detailed, but it actually makes life easier b/c everything is essentially spelled out for you. Sure there's some prep and planning on the front end, but the actual cooking is a breeze as long as you have a good ventilation system. Happy cooking!

    2 Replies
    1. re: Carb Lover

      Yes, try the Zuni chicken with bread salad....but my pref is for a bit more vinegar in the sauce.

      I also like the way she turns the chicken part of the way through the cooking period. The chicken-cooking part of that recipe always comes out right.

      1. re: oakjoan

        Yep, I use a little more vinegar and less oil for the bread salad to suit my taste. That champagne vinegar was a little pricey, but worth every penny!

    2. l
      La Dolce Vita

      If you blanch the cipollini onions in boiling water for 1 minute, and then rinse them under cold water right away, the peel comes off a lot more easily.

      1. Where can the original recipe be located?

        My mouth is watering!

        Mr. Taster