Super easy! I used onion powder. My 4 year old and I ate it up! (I scaled it down). Made me wish I had more fish sticks!

Reviewed On: Nov. 24, 2009

I followed the advice and brined my chicken also. I had a 5 lb bird. I used minced garlic, dried rosemary, 2 lemon halves and 1/4 onion to stuff the bird. I also squeezed the lemon juice out and poured it over the bird. I drizzled olive oil over it and seasoned w/ S&P. I did stuff garlic and rosemary under the skin of the thighs and breasts. In my oven at 350, with the convection fan on, it reached 165 internally in only 1 hr and 10 minutes. Way faster than I thought it would. But I left it in for another 20 minutes while I scrambled to finish the rest of dinner. I put the bird breast side up on a rack in an open roasting pan with just about a cup of water added to the pan. I basted the chicked only one time. It was moist and tender and so tasty. I will be using this again! Thank you for a great recipe!

Reviewed On: Nov. 10, 2009

If the recipe name was Gooey Caramel it would have a 5 star rating from me. But because it was intended to be Chewy and it definately was not, it only gets 4 stars. The caramel was rich in the sugar flavor. I cooked it per directions, minus the vanilla, which was unintentional. This was my first time making Caramel and overall it was pretty easy. Time consuming, but easy. My caramel just never firmed up enough to wrap. Reading other reviews, I think I should have cooked it longer, but I like to use the recipe as it is written before tweaking in too much. I found it was perfect for the caramel apples I was making it for. They were delicious and were eaten right up. I will use this recipe again for caramel apples.

Reviewed On: Nov. 10, 2009