There are a million roast chicken recipes and techniques out there. Everything from slow and low recipes I've seen on the web (250f) to Keller and Barbara Kafka (450-500f), dry brines, wet brines. The Keller recipe while it works fine for smallish chickens in the 2 pound range at the more common 4 pound range for me it simply produces a cooked chicken. Nothing to write home about. The Zuni recipe, while the dry brining technique is good for retaining moisture, as someone who has had the chicken at Zuni the home recipe misses the soul of the real Zuni roast chicken which comes from the flavor of it being roasted in a wood fired oven. Regardless while the actual Zuni chicken is good I think it can be improved. To me the best tasting chickens I have had have been done in rotisserie's. Chickens with flavorful browned skin, not necessarily extra crispy, with moist meat that pulls easily away from the bone. How can you reproduce this at home with a conventional oven? Perhaps covered in a cast iron enameled pan in a med oven (300f range) then later uncovered for additional browning? Constant basting? Rotating during cooking? A high temp then low temp technique? There has to be a better way and I'm looking for ideas.