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Brandi's Won Tons

Reviewed: Nov. 12, 2009
Made these last night and they were delicious. Instead of pork I used ground chicken and slightly browned it in a skillet first, instead of adding it raw. And I didn't have any sherry, so substituted a dry red wine. I served these along with a vegetable stir-fry on top of Udon noodle pasta. Took me longer than an hour, but well worth the time.
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Garlic-Roasted Chicken and Vegetables

Reviewed: Aug. 10, 2008
I followed this recipe as directed and it turned out better than my expectations. My chicken was only a 4 lb one, so I did not use quite as much chicken broth, but I did stick with the rest of the measurements, including the garlic. I think the key is to baste the chicken every 10 - 15 minutes during the last 45 minutes of cooking; this allows the chicken to brown up nicely. The vegegtables came out tender and tasty as well. The only thing I would add next time is to try and make some gravy out of the leftover broth/drippings in the roasting pan. Thanks for a great recipe!
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5 users found this review helpful

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