I left out the white pepper because I didn't have any, but the seasoning for this chicken was wonderful and we loved the end product. The chicken was tender and juicy. I basted it once, mid-way. I defatted the juice and made a delicious gravy with just a little cornstarch as there wasn't a need for additional seasoning. What I liked about this recipe was the ease and simplicity in the preparation. This recipe is a keeper!
An important additional note: In my initial review, I failed to mention that I thought the original recipe was much too salty. I have since been preparing the seasoning with only 1 teaspoon of salt, rather than 4 teaspoons per the original recipe and it's quite adequate. Another tip in the preparation is to place the chicken on plastic wrap, and rather than rub it with the seasoning, I prefer to sprinkle the seasoning mixture evenly over the entire chicken with a teaspoon, then I wrap it up tightly in the plastic wrap to marinate in the fridge, rather than rub the seasonings into the chicken with my fingers. Rubbing it in causes 90% of the seasoning to end up on your hands and not on the chicken. My result, every time has been delicious chicken with moist and tender meat falling off the bone.
Was this review helpful?
2 users found this review helpful
I left out the white pepper because I didn't have any, but the seasoning for this chicken was...