This recipe turns out MUCH better if you substitute the Sugar for Light Golden Sugar, and the Salt for Baking Soda - I've been making this for a WHILE. Using a Candy thermometer (they are an inexpensive Investment that will save MUCH Grief and scorched goodies) You want to take this to 285 degrees F, (Soft Crack Stage) Then when you remove the mixture from the heat, add in your Vanilla and Baking Soda before pouring it onto the baking sheet. This will make your toffee crispy and light - A HUGE difference.

Reviewed On: Dec. 9, 2009

Great Recipe - but I made a few changes. I ended up mixing onion salt, sage, thyme, and rosemary, along with minced onion and minced garlic (like a previous reviewer suggested) with the pepper and oil to make the rub. I also put a pierced lemon into the cavity - I didn't notice a taste change, but my understanding is that it's more for a moisture thing. The chicken was FANTASTIC, although took a LONG time to cook (Might have had something to do with not fully thawing the chicken....... woops..) and my parents LOVED it and went back for seconds (Have I surpassed my mother in the cooking section... My Dad seems to think so! *LOL*)

Reviewed On: Jan. 11, 2009

I doubled the recipe for a party I had last night, which may have been the root of the problem, but it seemed to have too much mayonaise flavour to it. I think I may have to go searching for a new recipe to match my tastes.

Reviewed On: Jul. 30, 2008