Thought I'd get this buried out from below for better chance of response.
Carb Lover, with the pic and post, totally inspired me to do this recipe even though I had the cookbook for a while now.
Only problem is that I did not get out of work in time to go to a local butcher, so I went to Whole Foods as I thought the chicken there would be better than a Foster Farm or some such mass produced thing. Turns out, Whole Foods did not have a whole chicken in the size dictated by the recipe (2.75 to 3.75lbs). The smallest ont they had was nearly 6 lbs! So I got 3 smallish breast pieces (skin on, bone-in, kinda like chicken halves) that together totalled 3 lbs. I did do the salting last night ,but am now afraid of what the cooking will be. Should I change the cooking time? Temp? Is my quest for making a Zuni chicken totally ruined?
I'm so sad as have been boasting to BF how great this chicken will be.