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KWHunter

United States

Member since Dec 2009

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Reviewed Maple and Cayenne Glazed Chicken

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this tonight with breasts with the skin and rib meat, and only made 1/2 the amount of glaze which turned out to be plenty for the smaller amount of chicken. I did use 100% pure maple syrup which reduced beautifully, but forgot to keep the remainder warm after the first glazing, so was only about to glaze once. Still, it's the tastiest and juiciest...

Reviewed Maple and Cayenne Glazed Chicken

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this tonight with breasts with the skin and rib meat, and only made 1/2 the amount of glaze which turned out to be plenty for the smaller amount of chicken. I did use 100% pure maple syrup which reduced beautifully, but forgot to keep the remainder warm after the first glazing, so was only about to glaze once. Still, it's the tastiest and juiciest...

Reviewed Maple and Cayenne Glazed Chicken

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this tonight with breasts with the skin and rib meat, and only made 1/2 the amount of glaze which turned out to be plenty for the smaller amount of chicken. I did use 100% pure maple syrup which reduced beautifully, but forgot to keep the remainder warm after the first glazing, so was only about to glaze once. Still, it's the tastiest and juiciest...

Reviewed Maple and Cayenne Glazed Chicken

Feb 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this tonight with breasts with the skin and rib meat, and only made 1/2 the amount of glaze which turned out to be plenty for the smaller amount of chicken. I did use 100% pure maple syrup which reduced beautifully, but forgot to keep the remainder warm after the first glazing, so was only able to glaze once. Still, it's the tastiest and juiciest...

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