libragay42

"I saw this on TV some time back and had to try it. Went to the store and got what I needed, but the local Kroger did not have fresh sage so I had to settle for a little rubbed sage on the skin of the chicken. Worked fin but used fresh the next time I made it. Also cheated and used the pre-made refrigerated pie crusts. I used a 9" deep-dish pie plate and had plenty of filling left for a 2nd pie or some other use. The only problem I had with the recipie was the onion and carrot for the chicken cavity. There was no way I could get 2 quarted Vidalia onions and three carrots in there. I ended up with about 2 large carrots and 1 large Vidalia onion. Anyway, this pie is "the bomb" and makes a wonderfully satisfying meal. The filling does not run out of the crust when cut like a typical chicken "pot pie". The roasting of the chicken is well worth the extra effort as it produced and very moist, aromatic, and flavorful chicken. Give it a try, you will be glad you did!

Feb 13, 2011 on FoodNetwork.com

"I saw this on television yesterday morning and just had to try it. Went to the store and got what I needed, but local Kroger did not have fresh sage so I had to settle for a little rubbed sage on the skin of the chicken. I also cheated and used the pre-made refrigerated pie crusts, but they worked just fine. I used a 9" deep-dish pie plate and have plenty of filling left for a 2nd pie or some other use. The only problem I had with the recipie was the onion and carrot for the chicken cavity. There was no way I could get 2 quarted Vidalia onions and three carrots in there. I ended up with about 2 large carrots and 1 large Vidalia onion. Anyway, this pie is "the bomb" and makes a wonderfully satisfying meal. The filling does not run out of the crust when cut like a typical chicken "pot pie". The roasting of the chicken is well worth the extra effort as it produced and very moist, aromatic, and flavorful chicken. Give it a try, you will be glad you did!

Feb 13, 2011 on FoodNetwork.com

"Of all the turkeys I have made over the years, this was most definitely the moistest, most flavorful turkey I have ever made and everyone at dinner was in agreement. We have a "Big Green Egg" smoker and have been cooking our turkeys on the smoker for the last number of years, but decided to try something different this year. I don't want to say that this turkey was necessarily better; the smoked turkey has a whole different texture and flavor to it. The smoked turkeys always turn out very moist and juicy, as well. That being said, if you have never tried this brining process, by all means do so! You won't be disappointed.

Oct 22, 2010 on Food Network

"Of all the turkeys I have made over the years, this was most definitely the moistest, most flavorful turkey I have ever made and everyone at dinner was in agreement. We have a "Big Green Egg" smoker and have been cooking our turkeys on the smoker for the last number of years, but decided to try something different this year. I don't want to say that this turkey was necessarily better; the smoked turkey has a whole different texture and flavor to it. The smoked turkeys always turn out very moist and juicy, as well. That being said, if you have never tried this brining process, by all means do so! You won't be disappointed.

Oct 22, 2010 on Food Network