The brining process really made a difference. It was very diffucult to turn the bird over at the 2/3's mark. However, my family is huge so we don't do the carving thing. We just tear it up and serve in trays. We served three medium birds to 44 people this year they all raved. :)

Reviewed On: Dec. 12, 2010

This turns out to be my wifes FAVORITE dish with just a couple alterations that for the most part have been listed already... but here they are again but maybe in a different order. :) I added about a teaspoon of red pepper, 3/4 tbs of salt and half the cream that was called for. I marinaded 2 chicken breast halves that I had sliced up in a mixture of 1/4 C water 1/4 C olive oil and about 3 tbs of "Kick'n Chick'n" from Webber (all mixed prior to adding the chicken) for an hour and then grilled it in a fish basket till done. I kept the chicken seperate when serving but (as recommended by others) I put some sliced mushrooms in during the simmering. I also added the proscuitto (that I had grilled slightly) and simmered that in for the last half as well. I serve the chicken on side, make your own decisions here. Oh baby!

Reviewed On: May 29, 2009

We had a couple of whole chickens to use and so we did the same with those on our smoker. Just gave them a butter, salt, pepper crust and cooked for about 6 hours at 240 degrees. We used apple wood this time but next time I think we'll try hickory. This is a wonderful poultry brine. Thanks!

Reviewed On: Jan. 11, 2009