Four stars because I made some deviations from the original recipe, but with the changes, an absolute five star!!!
I read up before making this and made a couple of simple additions. I brined my chicken (4 1/2 lb) for three hours the night before and let it air dry in the fridge overnight.
Before cooking I put four pats of butter (1 tbsp each) under the skin on the breats, and seasoned freely with Seasoning Salt, thyme & garlic powder.
I also quartered some red potatoes and chopped up an onion and threw it in before cooking.
I put it on high for an hour as called for, and then let it cook on low for another 10 hours.
It is fall off the bone wonderful, juicy and tender. The ease of the recipe is what makes it a true keeper! My husband isn't a fan of whole chicken, and he said it's hands down one of the best things I've made off on allrecipes.com. Yay!
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Four stars because I made some deviations from the original recipe, but with the changes, an...