Brian

This is the best tasting recipe I’ve ever made. The chicken came out tender and juicy and the vegetables were tender but not over cooked. All of the vegetables still had a good bite to them and I didn’t change the recipe very much. After about 30 minutes the skin looked a little dry so I basted the chicken in its own juices however there wasn’t a lot of juices to baste with. I opened a can of chicken broth to baste it the second time and only used a little bit. After that there was enough juice and I basted it every fifteen minutes or so. It looked like it might get too brown so I loosely covered it in foil for the last fifteen minutes or so. Thank you for the recipe.

Very good on a cold night. I didn’t have an onion or beef bullion so I substituted a shallot and beef broth and skipped the water. I also added peas and it turned out great. Potatoes would also be good.

Easily worth the 10 hours it cooked. You won’t even need two forks to shred it one pair of tongs was enough.

Comfort food at its finest.

Simple and delicious, I’d never know there was grape jelly in this recipe.

Double your flour like most reviews suggest. These were amazing and addictive. I only wish they were crispier. I chilled them on a wire rack, fried them, and let them rest on a wire rack and they weren’t as crispy as I’d like. I also forgot to double the seasoning when I doubled the flour but they’re still great especially with blue cheese dressing as a dip.