Belated post, but... I finally tried the much ballyhooed Zuni roast chicken recipe for Christmas Eve dinner. OMG, it was truly divine. The crispy skin, the juicy meat, the flavor... I could go on, but others have posted better raves (thanks, Carb Lover!).
HOWEVER, this recipe made an utter disaster zone out of the inside of my oven. Thank goodness for self-cleaning ovens, but it took me an hour just to scrub the racks and they will still never look totally clean again.
So is there a way to avoid the massive splattering? And does anyone think that I could make this on my gas grill? My concern with the grill is that I'll have a harder time controlling the consistency of the temperature. Any thoughts out there?