Very good as written. Second time I made it, I stuffed cavity with several springs of rosemary (much easier than chopping) and put a couple of tablespoons of butter under chicken skin on breast and spritzed skin with olive oil. Came out moist with crispy skin. (I used a 4 pound chicken and cooked for about 2 1/2 hours.

Reviewed On: Sep. 30, 2009

We did not like this at all. I cut back the nutmeg to 1/4 teaspoon and still had an overpowering taste. We tossed the mushrooms out.

Reviewed On: Dec. 25, 2008

Fixed this last night. Good, but needed more seasoning. Next time I will add 1/2 teaspoon thyme and sage. Add 8 ounce sliced mushrooms. And will use all broth instead of milk. My husband liked and will definately fix again. Would be good with leftover chicken, ham or beef (adjusting the spices to the filling)

Reviewed On: Dec. 23, 2008