New Brighton, Pennsylvania
Member since Jan 2010
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Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com
“Fist of all let me say the the skin of the chicken was perhaps the finest I've ever eaten however, that was the best part. 475 was just too high of a temperature. My wife had to switch out the onions that were in the pan with new onions to avoid a terrible gravy. What was in the bottom of the pan burnt and smelled up the entire house.