Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Brenda       

Recipe Categories:

    BAKED CHICKEN & VEGETABLES


    Source of Recipe


    Original

    Recipe Introduction


    Delicious baked chicken prepared in a Reynold's cooking bag so it is easy and clean-up is a breeze. The bag insures that the chicken will be juicy and tender. Add the veggies of your choice! I always remove the skin or most of it since this is the source of the cholesterol and fat.

    List of Ingredients




    1 whole chicken (Tyson is the best)
    Irish potatoes, peeled and chopped in big chunks (Yukon Gold are great)
    Squash (sliced in thick slices) or any vegetable of your choice)
    Baby carrots (to save time) or carrots cut in big chunks
    You could use green peas if desired

    Chicken bouillon
    Water
    Reynold's Baking Bag
    Butter or Parkay margarine (Parkay tastes best to me)

    Recipe



    Put the tablespoon of flour in the bag to prevent bursting.
    Preheat oven to 350 degrees.
    Put the vegetables in the bottom of the bag.

    Mix about 2 teaspoons of chicken bouillon (I used Wyler's) and about 1/2 cup of boiling water (boil in the microwave).
    Pour this over the vegetables in the bag. Sprinkle McCormick's Buttery Herbs over the vegetables, some dried parsley, some salt and pepper and dehydrated onions. You could use fresh onion if you have it. Add a few pats of butter or margarine over the vegetables now or wait till they are done. No difference. The bouillon makes all the difference in the taste of the vegetables.

    Wash the chicken and remove the skin if you like. Rub some melted margarine or butter on the chicken or rub with oil. Sprinkle it inside and out with Lawry's Seasoned Salt, then some paprika. Sprinkle some dehydrated onion inside the chicken and a little on top after it is placed in the baking bag. Use fresh onion if you have it.

    Close up the bag, put 6 slits in the top to vent and place it in a deep roasting pan. Place in the center of the preheated oven at 350 for the time according to the baking bag instructions.

    Note: I baked a 5-pound chicken for 1 1/2 hours. Should be to 180 degrees but I baked to 200 degrees and it was perfect. I also did not rub it with oil or margarine until the baking was done. It made a white meat chicken, not browned. I put the melted margarine on top of the chicken and on the veggies after it was done. No difference other than the color of the chicken. (I just forgot to do it beforehand)

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |