Wonderfull and fast - got thumbs up from the family. I did add 4 chopped small cloves of garlic when I flipped the chicken. Next time I'll double the sauce because it was soooo good!

I've been brining turkeys for about 10 years now and this is the best brine I've tried. I added about 1/2 cup of brown sugar, a bit more salt and seasonings, and a couple of extra cups of cider for a 21 pound turkey. The bird went into the brine on Tuesday evening and came out about noon on Thursday. After rinsing, patting dry, and stuffing, it cooked in a bag for about 2.5 hours, then with the bag peeled back for another hour to brown up. While all the brines I've used improve the tenderness and moisture of the turkey, this one accomplished this to the max and added wonderful flavor as well. The gravy didn't have any weird flavors from the brine. The drippings were a bit salty to begin with, but once flour and stock were added, the gravy was perfect. This is now my go to brine!

Very good! Tried it with chicken instead of pork, and added broccoli, because had some to use up. I think whatever meat you use would be delicious and it would be good without as a vegan/vegetarian dish, without meat, as well. We will definitely be making this again!

Very easy and very tasty. Less than 10 minutes start to finish and everyone wanted more. We used crusty French bread to get every bit of sauce, but rice or pasta would be good, also. Definitely will make again.

I had leftover roast venison that I chopped up and substituted for the lamb, and used beef broth instead of water, and it was fantastic. A great mix of flavors, complex yet easy to put together. I will definitely make this again.