I can only rate the spices on this and I'm going with 4 million stars! I cooked it different I used all as directed in this great recipe... but I used an air cooker. I made the spice rub...applied it, stuffed the bird with the onions... put it in the fridge to set and dry for an hour... then off to the air cooker for 40 minutes. OMG... the best skin, and under the skin moistness and flavor you will experience! The fat is blown off so it's healthy too! Until you use an air cooker, you won't realize how much you are missing or eating... 1 inch of fat at the bottom of the cooker...from one chicken! Eat what you want, but cook for life!

Reviewed On: Dec. 10, 2009

I've used this recipe for years! A variation that I use for a kick is instead of dijon I use Chipotle Mustard, and marinade the salmon or halibut for about an hour, and grill or bake it.

Reviewed On: Apr. 3, 2009

This takes time, but is well worth it! I started the marinade on Monday and Cooked on Wednesday. My husband came home for lunch and was really upset that I made him wait until dinner time for this fantastic dish. I served it over buttered egg noodles with dinner rolls on the side. One tip I do have, whenever I marinade, I use ZipLock bags...fill it up, take the air out, and just flip it over on now and then. One less bowl to clean and getting the air out really increases the potential of any marinade!

Reviewed On: Feb. 19, 2009