I've made this one twice now, and both times have been dissatisfied with the outcome. I have come to the conclusion that I don't like to put things inside my birds before cooking them, because the thigh temps out right long before the bird is ACTUALLY done, so I have (both times) wound up having to re-cook the bird after my husband started carving it. The taste and juiciness are fantastic, as is the sauce left in the pot (thickened with flour, skimmed, boiled, and whisked into gravy). I'd recommend this recipe, because the flavor is great, but only with the caveat of "it needs longer to cook than you'd think". Thank you for the recipe!
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I've made this one twice now, and both times have been dissatisfied with the outcome. I have...