Many of jfood fellow CH'ers convinced him that the Zuni chicken was the best they ever ate, and jfood has now prepared his fourth attempt. His first filled the kitchen and FR with loads of smoke, and the next two were less, but jfood kept going. And when he brought the air-dried beauties into the kitchen the temperature outside was 10 degrees, no chance to open all the doors to get the smoke out. So he was in a quandry with little wiggle room. So jfood stared at the pots and pans at his disposal and setteled on a 7.5 calphalon pot that he uses for braising. He was hoping the side would protect the spattering chicken fat as it rendered.
Into the 425-430 convection oven and he checked after 10 minutes, no smoke. At 20 minutes he removed the pot and poured out the grease. Again at 30 minutes. At 40 minutes the whole bird plus full breats were at temperature and out of t he oven. Although there was not a deep brown as the previous, jfood thinks he will crank up the oven to 450 next time with the convection.
So no smoke for the full process.
Many thanks to all of you who have now completed a full conversion of jfood onto your side that the Zuni is the best chicken. BTW - all the jfood keep asking for a repeat performance.