MapleLeaf Profile - (15995710)

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Member Since: Feb. 2012
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Recipe Reviews 3 reviews
Baked Slow Cooker Chicken
Sorry, I'm not a fan here. I made a lot of the modifications that other reviewers suggested and it was not worth the effort, imo. I rubbed my spices under the skin with some olive oil. I put potatoes, onions and carrots both beneath the chicken in place of the aluminum foil. I also put these inside the chicken cavity along with plenty of minced garlic. I added chicken broth and 3/4 cup red wine and let it go. About 2 hrs before it was finished, I added more chopped onions and potatoes. One person suggested adding the extra ingredients about 1 hr before it's done but I had a feeling it would not be cooked enough. Sure enough, even with 2 hrs, they were only half done. My biggest regret was not using a cheesecloth or a bunch of string around the chicken, because it totally disintegrated when I went to pull it out. Bones everywhere. So after about 20 minutes of fishing out bones, I finally could sit down to enjoy. It was not worth the wait. The potatoes, onions and carrots on the bottom were MUSH and those I added at the end were under-cooked. The sauce was mediocre at best. The chicken had little flavor. The smell in the house during day was amazing and I had really high hopes for this. But I think I expected it to be like a roasted dish with the same results and less fuss. But it wasn't. It was a chore to eat the remainder not wanting to waste it. I continued to enjoy fishing for bones still days later. Sorry..this one doesn't fly.

1 user found this review helpful
Reviewed On: Apr. 23, 2014
Chicken Asparagus Roll-Ups
Loved it! Easy to make, relatively quick to prepare and tastes very nice! A great staple meal for us going forward.

0 users found this review helpful
Reviewed On: Apr. 19, 2012
Spicy Honey-Roasted Chicken
I wasn't a big fan of this one. With all that honey (ie. sugar) and spices, I'd have expected a LOT more in flavors-ville. Because the sugar in the honey caramelizes, it turns the skin brown quickly but it's a false positive. You think you're getting golden crispy skin but it's just turning colors. It was around 30 minutes when I saw how brown the skin was, so I reduced the temperature as indicated to 350 F. I guess I should have let it go longer because the skin was still soft and amazingly, flavorless. I followed the recipe exactly. Also, the recipe asks the cook to apply the baste by hand. I found that it preferentially sticks to your hand and runs off the chicken when it does manage to land on it. Another reviewer mentioned this but I wanted to reiterate; the sauce on the bottom of the pan does burn and I'm surprised the smoke alarms didn't go off. Maybe I got to the window in time. I dumped a bottle of water into the bottom and mixed it around. Perhaps this was a mistake, I don't know. On the plus side, the chicken wasn't dry and was beautifully cooked and moist/tender. Sadly, we were thankful to have a few packets of Jack-in-the-box Buffalo Sauce to rescue us in the flavor department. :/ I generally agree with most reviewers and enjoy many of the recipes that I try. I was shocked that this turned out so "mehh". I will try this recipe again and see if browning it longer makes a difference. And I'll add some chicken broth early to avoid smoke.

0 users found this review helpful
Reviewed On: Apr. 9, 2012

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