My braised chicken with yukon gold potatoes, mushrooms, and carrots turned out ok. Almost everything turned out the way it was supposed to... the only downfall was the chicken itself. Maybe this was due to cook's error, but I don't think so. I used a cut up Gold'n Plump chicken, and it just didn't bring much in the way of flavor. I am finding that I have an aftertaste dominated by a very "chemically" flavor, even now close to 45 minutes after eating (yes I am aware that it's almost 11:30 PM - had to watch the nail-biter in Green Bay. Sorry to all you Packer fans.) Would Trader Joe's or Whole Foods have any better chicken to try, or does anyone know of a butcher shop (Clancy's maybe?) that has dynamite birds? I guess the other option would be to try brining the meat (a hotly contested issue around these boards I know), but I'd like to see if a different starting product would yeild better results first. Thanks in advance!