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Feb 21, 2011 06:34 PM

Zuni Chicken

Just a quick question for those who have made it.

When they say season 2-3 days in advance are they referring to the process whereby you do the S&P as well as the herbs under the skin?

As well, I'm a little confused about the scoring of the skin and draining of the juices afterwards, can someone elaborate?


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  1. Yes, do the herbs at the same time as the salt.

    When the chicken is done, pull it out of the oven. Slice the skin where the drumstick is against the breast meat. This releases juices that you are supposed to spoon onto the salad.