281543 Wed Dec 07 12:19:18 -0800 2005 1 31 Home Cooking 0 1498240 I made the zuni cafe chicken recently with delicious results, but a lot of smoke detector noise. I made a mistake of roasting the chicken in a cast iron skillet without anything underneath. At the high temperature of 450F the fat spattered onto the bottom of the oven and started smoking. Also, my cast iron skillet somehow makes more smoke than teflon or all-clad, so that didn't help. I love that skillet, but the smoke really bothers me. So the question is what should I do differently next time? Should I set the skillet on a cookie sheet or aluminum foil or should I roast the chicken directly in a roasting pan? Any other advice on avoiding smoke would be greatly appreciated since that chicken was just too good to only make once. Thanks! Link: http://www.beyondsalmon.com Wed Dec 07 12:19:18 -0800 2005 0 A Fish Called Wanda 1 1498269 I had the same results as you did, in addition, my oven is not self cleaning. "Zuni" recommends using a pan slightly larger than the chicken. My next attempt at a "Zuni chicken" involved the Weber Kettle (Barbeque). The chicken turned out fine (moist meat/crispy skin) on an open rack at ~375-400, over indirect heat (coals). But no drippings for the bread. So, based on my two experiences, you can cook the chicken in a roasting pan, or put something under the frying pan. When I made the chicken inside, a friend thought I was burning the chicken. I showed her the recipe. After eating the chicken, she said she did not notice the difference from "my regular chicken". I don't exactly remember the temps/time for my regular oven chicken. But it is something close to: 325 for 90 minutes. I am currently experimenting with roast chicken: 1 zuni, 1 weber. Next time (maybe this weekend, making Cooks Illustrated's Chicken Pot Pie) I will cook a salted bird in the oven at 325. Wed Dec 07 13:43:18 -0800 2005 1498240 0 Alan408