I've made this several times, initially as directed then subsequently different variations due to spices on-hand (or not on-hand). I've cooked the chicken both cut up and as a whole fryer, either way it has always been deliciously moist, and so flavorful! And as added bonuses, the carcass makes great stock and the left over chicken is wonderful in chicken wild rice soup. This recipe has become such a family favorite that two birds are always cooked in order to have left-overs!
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I've made this several times, initially as directed then subsequently different variations due...