Well jfood finally bit the bullet and made the Zuni Chicken with the Bread Salad. Started the bird in the fridge last night and came home for a quiet dinner with little jfood (mrs jfood out of town). He used a 10" NS Calphalon as the vessel which worked exceptionally well, major recommendation to others. He also followed as closely as possible but was a tad nervous about the three phases in the oven. It said 30 minutes breast up; 20 minutes breast down, then a final 5-10 breast up. His oven was set at 475 plus convection. He felt it was about 10 too long.
Into the oven, turned the bird at 20, then again at 20 (same time he placed the bread salad in). After 3-4 minutes he took the internal temp and it was more than ready. Placed in a warn oven to hold while the bread salad did its thing.
Everything came together and served. Little jfood just smiled. Jfood smiled. The white meat was a creamy doneness and the salt of the skin plus vinegar of the bread salad was just divine. Jfood ate half a chicken and two servings of bread salad. (Insert rubbing belly)
Then he walked over to the oven, set it for 2.5 hours of self clean. You gotta do what you gotta do.
But the downside was that it does create TREMENDOUS smoke. Jfood had 3 doors to the back plus one window plus another window in another room opened for x-ventilation. And it is snowing outside so it got a wee bit cold in the kitchen.
So to everyone on these boards who have chirped the virtues of this recipe, Jfood thanks you and is now a convert. Will he make it again? Maybe in the spring when keeping the doors open means 70 degrees, not 25 degrees.