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I scaled back for 2 serves and used 2 Maryland cuts (thigh and leg kept intact), removed excess fat but left the skin on and allowed 4 to 5 hours for cooking and at 5 hours they were perfectly cook and lovely and moist, served over rice with some of the sauce from the pot and some steamed mixed vegies, thank you Ceezie, made for Everyday A Holiday tag game.
This was good, and freezes very well too. It was a little more tangy than I was expecting. I will definitely make this again, but will cut back on the amount of brown sugar. Thanks for posting, Ceezie.
This was the worst chicken I ever had. It made the whole house stink and it wasn't even ediable. I threw it out