My family has been making this recipe since my Great Grandma. We only make it on Easter. As Eater approaches we all start drooling. We don't use the bouillon. Everything else is the same and you must have the white pepper, black specks ruins the look. We use the kid’s dyed egg that cracked and have little spots of colors makeing it pretty.

Reviewed On: Apr. 11, 2009

My husband made this and was probably the first time he has made anything without a box! He was so proud because his mother inlaw and Grandma inlaw loved it.

Reviewed On: Feb. 17, 2009

This was very good. My husband does not like white meat, but actually ate it this time. I used a whole chicken and followed the recipe as written except for using less butter.

Reviewed On: Jan. 20, 2009