Sorry for another post on the remarkable Zuni Roast Chicken. I've had the real thing at the restaurant and this past weekend I finally made it at home. It was a fairly close approximation though it's not quite as good as the restaurant yet, and without a wood burning oven, probably never will be. However, there's one aspect that I know I can improve. I scoured the web for pictures, but non were detailed enough.
What's the best way to cut up the chicken both for eating convenience and for presentation?
At the restaurant it had fewer bones than a Chinese style carving. So I approximated, separating the drumsticks from the thighs, the thighs from the body, the wings from the body and then thebreasts whole, and finally whatever little bits of meat were left clinging. It wasn't very graceful looking.