My husband and I love this recipe - we soaked it in the brine for an hour as recommended and covered it with seasonings. We had excess seasoning so we added the rest of a bottle of beer and basted the bird several times while cooking. The breast of the chicken was SOOOO tender and it cooked all the way through. I even had to use a 4 pound bird - all I could find - and it was done in the time specified in the recipe. Definitely something I'll do again. I picked off the rest of the chicken and will use on nachos! Thanks for the recipe.

Reviewed On: Apr. 27, 2003