So I'm braving the smoke and splatter again to make the Zuni roast chicken tomorrow. My bird has been brining happily in the fridge since yesterday... BUT the smallest chicken my butcher had 4 pounds. Does anyone has experience using the Zuni method on a bird this size? How much longer does it need to stay in the oven?
Oh, and I'm doing the bread salad for the first time -- any recs on the type of bread I should buy?
Thanks in advance, and a Happy Passover and Happy Easter to all you chowhounds!