"Amazing! This is one of those rare recipes that is out of this world tasty! Like some reviewers noted, I was afraid of a T of salt, so I used about 3/4 T of salt instead. The peppers are subtle, not too spicy. There's a tiny aftertaste of cinnamon. This dish is decadent, rich, and sooooo good. I can't think of a critique. I thought of some other w"

"This is seriously the best roast chicken I have ever eaten! Thank you, Ina! For those who have experienced "dry" chicken, try to buy a bird that has already been brined. I haven't had an issue with dryness, but I also place a triangle of foil over the breast about 2/3 of the way into cooking. This prevents over-browning and dry breast meat - at least for me. I also add potatoes to the carrots and onions, and they always turn out fabulous. For those who called this dish bland, SALT IT. You cannot make a good roast chicken without "liberally" salting it. I also suggest removing the fennel and substituting rosemary. As much as I like fennel, it kind of takes over the dish. Happy cooking!

Edit: I also noticed some reviewers complaining about smoke in the oven. You may want to place the chicken on a lower rack. If it's too close to the heating element, it may be causing the butter to smoke. Hope that helps!"

"This is seriously the best roast chicken I have ever eaten! Thank you, Ina! For those who have experienced "dry" chicken, try to buy a bird that has already been brined. I haven't had an issue with dryness, but I also place a triangle of foil over the breast about 2/3 of the way into cooking. This prevents over-browning and dry breast meat - at least for me. I also add potatoes to the carrots and onions, and they always turn out fabulous. For those who called this dish bland, SALT IT. You cannot make a good roast chicken without "liberally" salting it. I also suggest removing the fennel and substituting rosemary. As much as I like fennel, it kind of takes over the dish. Happy cooking!"

"Highly disappointed. When I get a craving for pumpkin bread or pie, I immediately start craving the taste of nutmeg, allspice, and cinnamon - not vanilla. The Cream Anglaise combined with whipped cream - and the ridiculous amount of vanilla beans - ruined this recipe and took it from would-be amazing to mediocre. My suggestion is to make the pumpkin bread, the pumpkin custard, and the caramel sauce. Do not make the anglaise... sooooooo much better without, and you get to skip a step. If you want a hint of cream, use a lightly sweet whipped cream.

"Meh. When I get a craving for pumpkin bread or pie, I immediately start craving the taste of nutmeg, allspice, and cinnamon - not vanilla. The Cream Anglaise combined with whipped cream - and the ridiculous amount of vanilla beans - ruined this recipe and took it from would-be amazing to mediocre. My suggestion is to make the pumpkin bread, the pumpkin custard, and the caramel sauce. Do not make the anglaise... sooooooo much better without, and you get to skip a step. If you want a hint of cream, use an unsweet or lightly sweet whipped cream.