FarmWife11 Recipe Reviews (Pg. 1) - (19480084)

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Whipped Cream

Reviewed: Jun. 28, 2012
I didn't chill my bowl and beaters. Started beating on low, and worked up to med-high. And it seemed like it took forever, but as soon as you have soft peaks, add your vanilla and sugar, because it goes from soft to stiff peaks very quickly. Don't overbeat!! This was my first time making homemade whipped cream, and it was a success thanks to this easy recipe!! Tastes like cool whip, except it's not too sweet! I will no longer purchase whipped cream, I will make it!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 21, 2011
Super moist, flavorful, and VERY tender!! I did change up a few things, here they are: I use one 5.36lb chicken. I didn't have white pepper, so it was omitted. I used poultry seasoning instead of dried thyme. Along with the onions in the cavity, I also added 1 Tbs of minced garlic. I let this chicken marinate for 26 hours. I cooked it for 6 hours at 250. (Bc it was bigger than the 4 pounders in this recipe) I did cook it breast-side down for 4-1/2 hours, then flipped it over for the remainder. I did this BC I've read that it lets the juices flow to the breasts, then you flip it and the juices flow to the backside. I don't know, but it worked for me! I then kicked it up to 290 for 45 min. Then I had to go to the field, so the chicken sat untouched in the oven for 2 hours. -It kept it warm!! It was absolutely amazing!! I personally think it was better than any store-bought rotisserie chicken!!
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