Reviewed: Mar. 24, 2013

WOW! was this recipe right on the mark!...cooking time was right...falling off the bone...MADE THE BEST GRAVY EVER!!!!!!...made this for my in laws along with my husband and I and our 3 young children....everyone rated it a 10 plus! will definately make this at least twice a month.....TRY THIS RECIPE!!!!! new family favorite!!!!!!!!

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Reviewer:

monkeymuffin

Cooking Level: Expert

Living In: Somerset, Massachusetts, USA

Reviewed: Mar. 23, 2013

my family thought this tasted ok. good enough to make again, but definitely no family favorite

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Reviewer:

zshaiq

Reviewed: Mar. 23, 2013

I really thought this chicken would have more flavor... I was quite disappointed. It was really bland. It did turn out pretty tender, but the skin was no good... way too dry. That's usually my husband & oldest son's favorite part, and they ate none of it! Maybe I'd use this recipe again if I were going to use the meat for something else... like enchiladas or something. For sure left us all wanting...

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Reviewer:

elise

Cooking Level: Intermediate

Reviewed: Mar. 23, 2013

This was horribly dry and uneatable. I followed the instructions exactly. Perhaps if it were cooked less it would be okay but, I'm not giving it another chance.

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Kerleygirl

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Mar. 22, 2013

Add extra liquid to the bottom so I would have some "drippings" to make a gravy. I even put a lid on it to keep it from drying out. Husband said it didn't taste like a rotisserie chicken but he liked it.

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Mydogrocks

Cooking Level: Expert

Reviewed: Mar. 19, 2013

Super easy and amazingly moist, tender and flavorful! I followed the recipe almost exactly. I didn't have white pepper, so I left it out. I made gravy with the juices and it was delicious!

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Mormonmom

Cooking Level: Intermediate

Reviewed: Mar. 12, 2013

This was a fabulous chicken that everyone loved. I did double the seasoning (because we really like robust flavor), but I am sure it is 5 stars with the lesser seasoning as well. Will make many times over and have emailed the recipe to my sister.

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KristyHH

Cooking Level: Expert

Living In: Wathena, Kansas, USA

Reviewed: Mar. 12, 2013

Made as directed. White meat was dry, dark was better, and it wasn't "sticky" as described. Flavors were not bad, but could have used more. There was a lot of juice in the bag before cooking. What I believe happens is that the salt pulls the juices out of the chicken. Given enough time, the chicken should reabsorb that (plus the seasonings) and make for a very moist bird (I've done this on turkey), but overnight standing just doesn't give it enough time.

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Reviewer:

SpliceVW

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

Reviewed: Mar. 10, 2013

This chicken was beyond awesome. Even my husband who dislikes chicken and refers to it as "dirty bird" ate an entire chicken himself. I doubled the rub to make sure I had enough. The chicken just fell off the bone. This will become a cool weather favorite. Thinking about trying this on a turkey and see if it's just as good.

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