I've made this twice: once in my crock and once in the oven. In my crock I used 2 cups of broth, used 1/2 cup butter, fresh herbs and omitted the marjoram. I cooked on low for 4 hours and removed the lid for the last 30 min. In the oven, I used 4 cups of broth, 1/2 cup butter, fresh herbs and omitted the marjoram. Baked at 325, covered, for about an hour and it was still soggy. After almost another hour uncovered, the top was firm, but the bottom was still soggy. If baking in the oven, I'd recommend using 3 cups of broth and baking uncovered. 4 star rating is for crock version.
Was this review helpful?
[
YES
]
0 users found this review helpful