This is a GREAT recipe! The cider really tenderizes the meat and it comes out wonderful! I substituted beef a couple of times and it was just as good and added a little olive oil and beef stock to simmer with the roast. I also threw in some baby portobello mushrooms which came out kind of tangy and complimented the roast. GREAT!

Reviewed On: Mar. 10, 2003

The chicken turned out great! However, I sliced pats of butter and stuffed it between the skin and meat to insure that the chicken would be juicy. It's great!

Reviewed On: Feb. 3, 2003

My friend Zac and my dad really enjoyed this dish when I prepared it. The only negative thing I can think of is that the preparation is a little complex. Really tasty!

Reviewed On: Jul. 23, 2002