I can't get enough of these chickens. I tried roasting chicken before and it was always dry in the breast - but not this recipe. I think the key was in the amount of butter or margarine in the cavity and having celeries instead of other kind of veggies/stuffing. Had anyone tried with different stuffing? I tried both butter and margarine and it seemed to give consistent results. I did try to cook the original recipe, and there were times I improvised with other seasoning - and both works wonderfully as long I didn't change what goes on inside the cavity. Does anyone have any experience using this method with turkey?

Reviewed On: Mar. 15, 2013

Good stuff! I only had 1 cup of sour cream (instead of 2) - so I added yoghurt (actually... Yop!) and it still came out nice and moist. I decreased the amount of sugar to 2 1/4 cup - and it's sweet enough for me - just make sure your bananas are really ripe. One review said that she/he had trouble with baking at 300 degrees for 1 hour. Yes, I had the same experience.... at one hour it's still raw in the middle... however, just leave it longer in the oven until the toothpick comes out clear. Mine were done in 1.5 hr.

Reviewed On: Dec. 4, 2012

Awesome recipe! My husband approves! ;-) Though I found that I had to add a bit more milk - the batter rose quickly - it thickened fast - so adding more milk will give you more time before you have to put it on the griddle.

Reviewed On: Sep. 7, 2008