Perfect Chicken - cooking recipe

Ingredients

1 Tbsp. flour
1 c. uncooked rice
1 Tbsp. margarine
1 c. sliced carrots
1/2 c. sliced celery
1 (3 1/2 lb.) fryer
1/2 c. chopped onion
1 (10 3/4 oz.) can chicken broth
1/2 c. water
1 Tbsp. vegetable oil
1 tsp. parsley flakes
1/2 tsp. basil
1/8 tsp. garlic powder

Preparation

In a regular size (10 x 16-inch) Reynolds oven cooking bag, shake flour into bag.
Add rice, butter, vegetables, broth and water; squeeze gently to blend.
Tie legs of chicken with string. Brush chicken with oil and sprinkle with seasonings.
Place chicken on top of rice and vegetables.
Close bag with nylon tie. Cut six 1/2-inch slits on top of bag.
Bake at 350\u00b0 for 1 to 1 1/4 hours or until thigh moves easily.
Makes 4 to 6 servings.
Let stand 10 to 15 minutes; open bag carefully.