I did this recipe AS IS, foil and all, except I omit the 1 our on high, I believe this method is to make skin crisper and if you can add the step, I imagine it will be worthwhile. I put it in frozen the night before because we do this for Sunday lunch after church and by 1pm it is ready. This method, while palatable, is not as good as putting it in thawed. It is fall off the bone for sure. The only reason I did not give it 5, is because the meat itself does not absorb any "spice". So the meat tastes like great tender chicken, but my husband is always a stickler for "spice". Regardless, we use this method every Sunday and I will be experimenting and researching how to infuse the meat with this method. The paprika is a great accompaniment, and my husband preferred it to putting just garlic and onion in the cooker for flavor.
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I did this recipe AS IS, foil and all, except I omit the 1 our on high, I believe this method...