If you have ever been to San Francisco, you have to swing by Zuni Cafe on Market Street.  They have the most amazing Roast Chicken that will absolutely blow your mind… trust me, your tastebuds will thank you.  When buying a chicken, try purchasing a 3-4 pund roaster, preferably cage free and organic… you will taste the difference.  Mary’s Chickens, which you can find at Whole Paycheck, are air chilled, and are truly succulent and delicious.

1. Season chicken with salt and pepper.  As a guide, use 1 TBSP of salt for every pound of the chicken.  Season the inside of the cavity as well.  You can always add more seasoning if you feel the chicken needs more.  Let the chicken sit over night, or at least 5 hours to ensure the seasoning permeates the chicken.

2. Take the chicken out of the fridge and make small pockets between the skin and meat near the breasts and thighs and stuff little bundles of sage, rosemary, and thyme in the pockets.  In addition, stuff budles of the same herbs inside the cavity, as well as cut up 2-3 meyer lemons in slices and stuff the cavity of the chicken full of lemons.

3. Preheat the oven to 475 degrees and put a sheet pan and a roasting grill in the oven for about 20-30 minutes.  Once extremely hot, take the sheet pan out of the oven, put the chicken on the hot roasting grill, breast side down.  You will hear the chicken skin start to sear as you put the chicken back in the oven, which means you are off to a good start.

4.  Once the chicken is in the oven for twenty minutes, flip the chicken over so the breasts are now up, and cook for another 20 minutes.  Once another 20 minutes passes (which should now be at the 40 minute mark), flip the chicken over again, breast side down.  The skin of the chicken should be turning golden brown, and the smell of the meyer lemons and sage should be permeating the air with a heavenly aroma.  Cook for another 20-25 minutes, then remove from the oven and set aside.

5. Deglaze the sheet pan with your favorite liquor (I like bourbon), and transfer the jus into a small serving bowl.  Remove the lemons from the cavity, cut the chicken into pieces, and serve.

This salad is wonderful for lunch the day after Thanksgiving

1 Pound Turkey (cut into medium size bite-size pieces)
1 C Dried Cranberries
8 Ounces Goat Cheese
1 Medium Sweet Onion (thinly sliced)
1 C Pistachios
4 C Romaine
4 C Arugula (or other spring greens)
4 T Pistachio Oil
2 T Sherry Vinegar
2 T Water

1.    Combine turkey, cranberries, goat cheese, onion, arugula, romaine, and ¾ cup of the pistachios.  Mix in a large bowl and set aside.

2.    Take remaining pistachios and puree in food processor.  Take puree and combine with pistachio oil, sherry vinegar, and water and whisk until mixture has emulsified.

3.    Toss salad with vinaigrette and serve immediately.