I've made this recipe many times and my family loves it. However, the last time I made it I made a slight change which I think made it better. I put two boxes of chicken broth into the pot and then added filtered water to fill up my 71/2 quart pot to cook the chicken. It really is good. There's no need to alter the dumpling recipe it works every time. Great recipe: Thanks.

Reviewed On: Jan. 19, 2011

This is an amazing recipe. I even hesitate to call it a recipe since it's more like alchemy or witchcraft on meat. I've never been pleased with my roasts, expecially this type. However, this is truly amazing. I had some questions about the method, etc, so I decided to record my experience carefully. Here's the amazing numbers. 6 lb. roast; inserted digital themometer at outset. Roasted uncovered on a rack in my roaster. It rested on the counter top for at least an hour before going into a well preheated oven. After 1 hr the internal temo. of the meat was 111 det F. Oven off: at 1hr,38 min temp was 127' 2hr,21min it was 135', at 4 hrs total time temp was 126' It sat for about 30min and then the oven back on at 375. I was amazed at how quickly the temp increased inside the meat. At 15 min it was back to 132'. At 33 min it was 147' and I took it out after 37min at 1509 degrees. It then sat for the better part of an hour. When I cut into it I was blown away. This is not your average cooking stuff. Somebody has spoken to the cow god. Thanks so much for sharing. Believe it, Do it, and enjoy certain applause

Reviewed On: Dec. 20, 2009

This recipe has become my family's favorite. I can't make them fast enough. Really great taste. I make my own marinara sauce which takes a bit longer but also makes them wonderful. Thanks from our whole family.

Reviewed On: Jan. 22, 2007