In a roasting pan, lay chicken in roasting bag.
Throw in carrots and potatoes.
Add cream of chicken soups and try to spread over meat and veggies.
Sprinkle Mrs Dash over everything!
Close bag, cut a couple of slits in bag to vent (may need to check periodically).
Put in oven at 350 for an hour.
Check and spread broth around (without opening) and cook for another 15-30 mins, until potatoes feel tender through bag (pinch).
Prepare dressing of oil, garlic, thyme and lemon juice.
Rub the chicken with the dressing and add a bit of salt and pepper. Place chicken in cooking bag (Reynolds bag).
Poke hole in bag to allow steam to escape.
Bake at 375\u00b0 for 1 hour and 15 minutes. Serves 3 to 4 people.
rackers and melted butter together in a bowl; press into the bottom
Heat ingredients to blend.
Grease the inside of a large brown bag and place in a roasting pan.
Set oven at 500\u00b0.
Salt and pepper chicken.
Dip each piece in sauce and place in bag.
Pour remaining sauce over all the chicken.
Fold sack opening in double and fasten with 6 or 7 paper clips.
Cover roaster.
Place in oven and cook for 15 minutes.
Reduce temperature to 350\u00b0 and cook 1 hour and 15 minutes.
Do not open bag until cooking time is reached.
Good eating.
Enjoy.
Put flour in bag and shake.
Place bag in 9x13 or larger pan. Season chicken with spices and place in bag. Throw in the vegetables.
Mix the soups together, add a little milk, 1/4 cup if desired and pour over chicken.
Tie bag and cut 5 or 6 slits in the top of the bag. Bake at 350\u00b0 for 1 1/2 hours or until done.
Preheat oven to 325\u00b0.
Shake flour in a 10 x 16-inch oven cooking bag.
Place in a 13 x 9 x 2-inch baking dish.
Scatter onions and celery in bottom of bag.
Season chicken cavity with salt and pepper.
Place in bag on top of vegetables.
Combine butter, thyme, rosemary and sage in a small bowl.
Brush chicken with herbed butter.
Mix all spices together in a small bowl.
Pour spices in a large brown paper bag and shake.
Add whole chicken to bag and shake well.
Tie end of bag with a twist tie.
Place bag in 9 x 13-inch glass baking dish with tie to the side.
Bake at 400\u00b0 for 1 hour, then 350\u00b0 for 12 to 20 minutes.
Place chicken in a large saucepan. Add enough water to cover. Bring to a boil. Reduce heat to low and simmer, covered, for 30 mins.
Add leeks, carrots, celery and potatoes to pan. Season. Simmer for 15 mins, until tender.
Remove chicken from stock. Cut flesh into large chunks and discard bones. Serve chicken and vegetables in large serving bowls with a little stock ladled over top. Sprinkle with parsley and season with black pepper. Serve aioli and harissa on the side.
Preheat oven to 350\u00b0.
Move top oven rack to keep from burning bag.
Sprinkle chicken on both sides with the other ingredients. Place large paper bag on a broiler pan.
Place chicken in bag. Close end of bag by rolling it under.
Bake for one hour.
Combine salt, oil and spices, etc.; let sit for 30 minutes. Rub entire inside and outside of chicken with oil mixture.
Place in a heavy brown bag and fold bag closed.
Bake in a roasting pan for 2 1/2 to 3 hours at 325\u00b0 or until done.
Open bag last 1/2 hour to let brown.
Cut fryer then add
salt and pepper.
Combine all sauce ingredients
and dip each
piece
of
chicken
in
the
sauce. Grease a brown paper
bag
inside
with
vegetable oil.
Place chicken in the bag, skin
side down.
Pour the remaining sauce in the bag.
Fold tightly
and
place
in roaster with lid and bake, uncovered, 15 minutes at 350\u00b0.
Then put lid on and bake 1 hour at 400\u00b0.
Mix all
except
chicken and cook on High for 2 minutes in microwave.\tDip chicken and place in brown paper bag.
Fold end and place
in second bag.
Place bags in platter for 18 to 21 minutes on High until done.
Truss chicken.
Combine remaining ingredients and rub with mixture.
Put in a paper log and bake 2 1/2 hours at 350\u00b0.
Put chicken on a jelly roll pan to catch drippings.
Remove the bag the last 30 minutes to brown.
For chickens 3 pounds or less, bake for 2 hours.
Place all ingredients in a freezer bag. Double sauce ingredients if you like extra sauce.
Freeze.
To serve, transfer contents of bag to slow cooker. Cook 3-4 hours on high; 5-6 hours on low. Eat with rice or mashed potatoes and a veggie.
Wash and pat dry whole chicken.
Season to desired taste. Stuff with 1 orange and 1 lemon.
Put in paper bag.
(Bag should have no lettering.)
Cook for 1 hour at 450\u00b0.
Reduce to 350\u00b0 for 1 hour.
Do not open oven.
eheat oven to 400\u00b0. In a medium mixing bowl combine the
Place both halves of the chicken brick in a sink and cover completely with
eces. If you must use chicken breasts, cut them into
Brown garlic in butter and then add chicken.
Cook chicken until done.
In a bowl, mix together the remaining ingredients. Add these ingredients to the pan with the chicken.
Simmer 5-7 minutes.
Serve over rice or noodles.
Lay chicken in a pan.
Pour red wine vinegar over.
Sprinkle each piece with Italian seasonings.
Then sprinkle each piece with dry Lipton soup.
Then put catsup on top of each piece of chicken, cover and bake.