I wanted to make the Fast Chicken Soup Base from this site but I didn't have a roasted chicken laying around. I DID have some chicken leg quarters and half breasts with skin and bone, so I used 2 breasts and one leg with this recipe. Instead of rubbing the outside of the skin with Country Crock, I treated it like a turkey and pulled the skin away from the meat and added spices and butter in the "pockets." When it came out of the oven, I almost changed my mind! The skin was so crisp and flavorful that I couldnt sacrifice it to the soup stock, and that was fine because I added all of the cooking juices and bones instead. I can't wait to try this again, and there is plenty of room to adjust spices for different tastes. Thanks so much!!

Reviewed On: Aug. 6, 2011

WOW! I have been strictly microwave for years now, but wanted to make our own for the kids to try, and I know I picked the right instructions here! I didn't actually measure the butter(well, country crock) or the salt, but everything came out great. Thanks so much!

Reviewed On: Jul. 26, 2011

Made this for dinner tonight- a huge hit! Called it "country breakfast in a bowl" and the kids gave it 5 stars and went back for more. I did use turkey bacon (which I removed after frying, diced up and threw back in with the cheese), added garlic and paprika and a mix of cheddar and jack cheeses ( way more than called for, lol). Since turkey bacon doesnt add grease, I used a bit of olive oil and it was not too greasy at all. Wonderful idea! Thanks so much

Reviewed On: Dec. 29, 2010