All I can say is I'm glad I doubled this recipe. I cooked it on the stovetop: browned the chicken in the oil, combined the other sauce ingredients in a bowl and poured over the chicken. Simmered for maybe 20 minutes? I didn't keep track of the time. Added a little cooked broccoli I had leftover in the fridge. Next time I will make it with orange marmalade instead of apricot jam, and I may add some pineapple. It was on the sweeter side of things, and I'd like a little more tang. Thank you for sharing!

Reviewed On: May 11, 2011

These were quite good. I had to fudge a little with the ingredients... I did not have buttermilk, so I substituted 3/4 c sour cream and a couple splashes of whole milk. I also ended up using 2 tsp of baking powder and 1/2 tsp baking soda, and I brushed the tops with melted butter before baking. My biscuits did not rise as much as I'd hoped, but I suspect that is the fault of my baking powder and baking soda (both are at least a couple of years old) and a little overworking on my part. Even with the tweaking and old baking soda, I got biscuits that were crusty on the outside and soft on the inside. Thank you for a good, simple biscuit recipe! I can't wait to try it again with the proper ingredients! Ha.

Reviewed On: Apr. 10, 2011

This was quite possibly the best chicken (and was hands-down the best gravy) I have ever made. I followed the recipe exactly, did not baste the birds at all, and they came out moist, tender, and flavorful. As other reviewers have said, the chickens literally fell apart when we transferred them to a cutting board! Just as well, since we didn't know how to carve a bird properly. =) The roasting pan was nearly full to the brim with drippings, so I could not resist making gravy. I made a roux with a couple of tablespoons of flour and about a quarter cup of the drippings, then added the rest of the drippings. Absolutely amazing! I will be making this again and again.

Reviewed On: Mar. 5, 2011