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I made this last night, as directed. Fabulous! I took a photo because it was such a thing of beauty, and it really didn't take very long to do. <br/><br/>My only change was that I made a double batch of the sauce, as we usually like a little extra in most recipes. It turns out we did NOT need it at all for this recipe.<br/><br/>If you're a little on the fence about this recipe, let me reassure you that it is tried and true, and I would say GO MAKE IT NOW because it is freakin' good!. I can't wait for lunch so I can have leftovers.<br/><br/>Gads, it was so juicy, too. Be sure that you give it that ten minute rest as the recipe calls for.
This recipe is fantastic!
Did a whole cut up fryer on the grill. Didn't smoke it, but no other changes. Had a little sauce left over, but I didn't check the weight on it the bird before I started. Next I might try pounding out a few boneless breasts and making sandwiches out of it. Will be making this again and soon. Thanks.
I won't rate this recipe because didn't make the whole recipe. I just made the white sauce and it was really good! I cooked a whole chicken in my crockpot and used the sauce for dipping. I'd make it again for a BBQ and serve as a dipping sauce.
I saw this very same recipe on another site and it called for two whole fryers. Any way you make it, it is really excellent.