Instead of two smaller birds I used a 8 Lb oven stuffer roaster. I did prepare the bird yesterday and it sat seasoned overnight. I tried 250F but using a remote internal thermometer was concerned that it would not be cooked in 5 hours. So I toyed with the temp and for the last half hour it was at 350F. It finally reached 165F internally after 5 and 1/2 hours. The taste was exactly as advertised. It tasted identical to rotisserie chicken however was much moister. I did baste it frequently and since it made very few juices of its own I used the water I had boiled the neck, gizzard and liver in for the dog. Very yummy, although I found the skin a little too intense for my tastes (I usually like rotisserie chicken skin). The bird was moist and extremely flavorful...well worth the extra trouble/ And I have made additional seasoning mix to keep on hand.

Reviewed On: Feb. 6, 2011

Well I made even more modifications. I used whole wheat flour ONLY (no white flour, no bread flour). I replaced the water with 1 and 1/8 cups warmed whole milk. And used 2 teaspoons of bread machine yeast. I used the 1/4 cup honey and 2 tablespoons of melted butter and the full 1 teaspoon of salt. I set the machine to rapid bread cycle and waited. We had trouble restraining ourselves to wait even 5 minutes after this came from the machine to cut it but it was no matter. It was INCREDIBLE! I was not sure how it would turn out at all and was prepared to have wasted the ingredients since I made so many modifications. But this is a very forgiving bread, evidently...and did I mention incredible? It's been done for almost a half hour and is nearly gone now. I'll have to make another loaf!

Reviewed On: Sep. 11, 2010

I had no idea this would be so tasty. I wanted a way to use my bumper crop of basil and this is it. I'm making more and going to store it in the freezer. By the way, I do not have an ice cream maker I made mine in a Ziploc freezer container. One batch I added extra basil and about a cup of milk...also WONDERFUL!~ this is an awesome recipe!

Reviewed On: Sep. 7, 2010