"The key is to use thighs - not chicken breasts as they will always be drier. The thighs cook up moist and flavorful. I am making them again tonight using leg quarters. Served with steamed Jasmin rice and roasted carrots - YUM Simple, delicious and I can do this any weeknight!"

"Too Salty! I used good quality ingredients and the sauce was so salty it overpowered the salmon. I may try it again but I would use low sodium Soy Sauce next time."

"The best Turkey ever! I usually let my husband rotisserie our Thanksgiving turkey - which we love - but he was not home in time this year. I am glad I tried this recipe. Everyone agreed that the white meat was the most moist they ever had. The only change I made to the recipe was to cover the breast with foil during the first 1/2 of baking time. I used a larger bird so I was worried about the breast meat drying out - but it was really perfect. The aromatics and brine really did make a difference in the flavor - made what is a rather bland bird moist and flavorful. Thanks Alton - you really came through for me!