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Reviewed Roasted Chicken with Salsa Verde

Monday, Jan 23, 2012 on Cooking Channel

"I made this yesterday, and while I love the technique of cooking at a high temp, I thought there was a little too much lemon under the skin. Next time I will use only one slice (or none). I used a Meyer lemon from my tree and they are usually sweeter than regular lemons, but it was still too much for us. I will also consider adding some sage le""