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5
out of 5
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excellent recipe,
October 31, 2007
By dmsgrl
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"This recipe does take a little more effort than your average roasted chicken, but it is well worth it. Browning the chicken before roasting is an excellent idea. I had never thought of searing a chicken before. I broiled it for about 10 minutes after taking off the foil just to give it a nice brown color. Keep a close eye on it. I then deglazed the roasting pan including the vegetables with white wine and served it over top of the meat. As I write this, the remainder is in my crockpot becoming broth!"
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35 of 37 people found this review helpful.
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