This is a great recipe. Go to it everytime I make alfredo.

Reviewed On: Oct. 30, 2009

It was edible but no all that good. Sorry

Reviewed On: Oct. 6, 2009

This was fantastic. Made as directed using 1 4lb bird and baking at 250 for 4hrs. I didn't have time to marinate it in the seasonings, rubbed it on the skin under the skin and in the cavity with onion and garlic put a couple of pats of butter under the skin, and there was still plenty of flavor. Made a gravy with the drippings, chicken broth and cornstarch. Served with collard greens and wild rice. Fantastic light dinner that didn't leave me felling guilty. Thanks

Reviewed On: Oct. 3, 2009