Reviewed: Nov. 27, 2004

These were terrific, nice and juicy! I bought them frozen and when they thawed I just cut them in half myself with a big chef's knife, no problem. I basted them with the marinade they were cooking in,about every 15 minutes while they were baking. I will definitely make these again!

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12 users found this review helpful

Reviewer:

DAISYKATZ99

Reviewed: Sep. 16, 2005

These were wonderful. Moist and juicy. I used my kitchen shears to cut them in half and it was relatively easy. Both the adults and children loved them.

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4 users found this review helpful

Reviewer:

1960Pearl

Reviewed: Nov. 29, 2005

I picked this recipe out for my husband to make for a dinner party. It came out wonderfully - and we only marinated them for 6 hours instead of overnight. Next time we make it we'll marinate for longer. I've already emailed this recipe to friends.

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3 users found this review helpful

Reviewer:

Jen

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: May 22, 2006

This recipe was pretty tasty. I used boneless skinless chicken breasts instead of game hens, and my husband loved it. Next time, I think I will bread the chicken after it has been soaked in the sauce, though, for a more intense flavor. I also served this over jasmine rice mixed with apricot preserves and minced ginger. This recipe is a keeper. ; )

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7 users found this review helpful

Reviewer:

WarringEagle

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Rochester, New York, USA

Reviewed: Mar. 4, 2007

This was so easy and really delicious. My family loved them. Could easily use pork or chicken. I will certainly make this again.

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4 users found this review helpful

Reviewer:

Donna

Reviewed: Aug. 5, 2007

this was not the flavor i was expectiong what apricot i only tasted soy sauce it was good but should be under a different name and the marinating time is important did it for 6 hours the first time and then let the other one sit overnight two different taste but still no apricot no ginger followed it to a tee

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5 users found this review helpful

Reviewer:

vickie

Cooking Level: Beginning

Living In: Denver, Colorado, USA

Reviewed: Sep. 24, 2009

As other reviewers have posted, it tasted only of soy sauce. The flavor of apricot and ginger (even tho I doubled the ginger) was lost. I was hoping for much better.

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3 users found this review helpful

Reviewer:

Valorie

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: The Dalles, Oregon, USA

Reviewed: Sep. 28, 2009

These are delicious and without the jam you would not have that great sticky glaze. Perhaps those who did not care for the recipe did not use fresh ginger. It is a huge crowd pleaser.

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Reviewer:

CYNDY

Reviewed: Dec. 26, 2009

I was skeptical of this recipe at first, but I served it as the main course for Christmas dinner and it was a hit. The only thing I would to differently the next time I make this is use a rack to raise the meat out of the marinade while cooking. The very top was nicely browned, but the portions left in the juice had no color.

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Reviewer:

Jami

Cooking Level: Intermediate

Reviewed: Dec. 15, 2010

i used twice the amount of apricot reserve (jam actually) just a little less soy sauce, and dried ginger spice ( 10 mls). I didn't have the white wine, but this still came out tasting awesome and was extremely easy!

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4 users found this review helpful