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Post by nancyg1 on Jan 20, 2016 17:31:11 GMT -5
Unless I have totally missed it after checking the recipe three times, I believe there is a mistake in the Crispy Lickin' Chicken recipe on page 163 of the THM Cookbook. The recipe lists 2 tablespoons Liquid Smoke as part of the ingredients, but it never tells when to use it. All I saw was to sprinkle on the Creole seasoning and bake for an hour and basting with the juices, then after draining off the juices sprinkle the chicken with the remaining seasonings and cheese and bake at 200 degrees. Are we to add the Liquid Smoke when we sprinkle on the Creole seasoning? Rather confusing directions on this recipe.
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Post by grassy on Aug 1, 2016 0:42:58 GMT -5
I haven't actually looked at that recipe, but I would interpret the liquid smoke to be part of the seasonings. And, having read what you have written, I would put the smoke in with the latter "remaining" seasonings.
Anyone else know?
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Post by Blessed Beyond Measure on Aug 9, 2016 18:15:33 GMT -5
I'll take a peak when I get home. My apologies for missing the question originally.
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