Made this for my hubby's birthday. OMG delicious! Didn't change a thing!

Reviewed On: Mar. 6, 2012

These are DELICIOUS! I followed directions with the exception of 1/4 cup butter and 1/2 butter flavored Crisco and substituted the sugar for Splenda/sugar blend. These were NOT sticky at all. I see some reviews stating they used shortening and did not have sticky dough so maybe that it the key? I used a teaspoon and made small balls about 1.5 - 2 inches across which was rolled in sugar I colored red and green. I then flattened them out with a fork and they were then about 2" across. I baked for just over 7 min and for people who like crispy ginger cookies these are PERFECT! Crispy outside and a bit soft on the inside. Super easy. I'm not an expert either....

Reviewed On: Dec. 20, 2011

wow! I cook a lot and this is an awesome way to cook a chicken. Whoever says it isn't flavorful, either isnt seasoning enough OR is so used to supermarket roast chicken that they forget what a good basic roast chicken taste like. I followed directions but did add some things i know I like.... I stuffed it with the celery and also a clove of garlic and an apple, I put butter and chopped garlice under the breast skin and rubbed a pat of butter on the chicken. I also used garlic salt in addition to the other spices. My bird was 7lbs and I cooked for 2.5 hours and let it sit a half hour. With 45 min left in cooking I added cut up potato drizzled with evoo and sprinkled wth herbs de province. After I took the chicken out I put the potaots back in for 15 min and shut the oven off and let them crisp. Before serving, I stuck the chicken under the broiler for about 90 seconds to crisp up the skin. This was SOOOO moist! Thank you thank you! Oh I almost forgot, I sliced an onion and cooked the chicken up on the rings so the juices would flow under it making it easier for basting. I then took the juices and scrapings in a fry pan and brought it to simmer adding chicken broth and a tblsp of flour and mushrooms. What a delicious gravy!

Reviewed On: Oct. 18, 2011