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Austin, Texas

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Reviewed Whole Roasted Chicken Infused with Tangerines and Rosemary with a Tangerine Glaze

Feb 4, 2011 in Food Network Community Toolbox on

This is a fabulous recipe! My chicken was a little bigger, about 5 lbs, and took about 2 hours to cook at 425. I turned up the heat to 450, like other reviewers, but the spices started to burn to I turned it back to 425. I didn't have enough pan drippings to baste the chicken with so I poured a can of chicken broth in the bottom of the pan. The gravy,...

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