First of all, I don't know what the reviewer was talking about cause there is NOTHING in this recipe that says to cut the chicken into pieces. THIS CHICKEN WAS OFF DA CHAIN!!! Tender, juicy and mad flavorful. I did use a number of different reviewers' advice: Instead of foil, used potatoes, carrots and onion at the bottom. Added a can and a half of chicken broth which kept it from being dry. The key to this is how you season your meat. Do so to YOUR LIKING. I used poultry season, chicken rub, a Tony Chachere's seasoning salt, garlic and onion powder along with the paprika. Also quartered an onion and put half inside the chicken with some garlic. The other half went with the potatoes and carrots which I mentioned earlier. I did use Tony Chachere's Creole Butter meat injector for additional flavor. Set this on low for 9 hours and let it rock!! Smelled EXCELLENT when I walked through the door from work. I may add some white wine next time to see how that tastes. The original recipe may seem basic to some but the point of cooking is to add your own touch anyway. Do what works for you....but do it well.
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First of all, I don't know what the reviewer was talking about cause there is NOTHING in this...