#GlutenFree Chicken in a paper bag the way my Mom used to make.

 

 

I love a good rotisserie chicken; I love the way the skin is crispy and almost taste like a piece of salty candy and has that savory flavor. The other day I was discussing with my hubby before there were plastic oven bags people made there chickens in paper bags. He was in shock!  He said "Your oven will catch on fire!" I assured him that it would not, but I promised him that I would stay home while I was cooking the chicken the brown paper bag. My mom cooked it this way for years. The reason it works is the bag just keeps enough steam in the bag to keep the chicken moist. While caramelizing the skin at the same time, to get that savory crunchy flavor.  So yesterday we both got home from work a little early and we decided it was time to make this chicken. He even offered to help me and cleaned the chicken before I could snap a few shots. This is quick and easy just follow the directions and you will be done in a snap. Enjoy~

 

 

Chicken in a paper bag Ingredients:

 

1 large 3 or 4 pound chicken

3 Tablespoons salt

3 Tablespoons pepper

3 tablespoons garlic powder

1 medium size onion

a sprig or two of Rosemary (optional)

 

 

Equipment

 

1 large cookie sheet or Jelly roll pan with edges

1 Large grocery bag with handles removed

1 piece of String.

1 meat thermometer

 

Preheat oven to 400 degrees.

 

 

 

Clean Chicken by salting cavity and rinsing thouroughly and pat dry.

 

 

Cut 1 onion in quarters

 

 

Place onion and Herbs in Cavity

 

 

Liberaly coat the chicken with Salt peper and garlic powder.  DO NOT ADD ANY OIL!

 

 

Next pace in Bag that has been placed on a cookie sheet.

 

 

Tie Bag closed making sure the bag has some air in it and is pouffy.

 

 

About 2 hours in place a meat thermometer to the thickest part of the chicken where the leg meeets the breast the temperature should register 160 degrees. BE CAREFULL WHEN OPENING BAG STEAM BURNS CAN HAPPEN. If it's not at 160 degrees seal the bag up again. This is why I use a a meat thermometer that you can leave on in the begining of the cooking process leading out of the bag.

 

 

 

If your bird does read 160 degrees cook uncovered for another half hour to get that crispy skin.

 

Enjoy your chicken in a bag

 

Bon Appetit~

 

Sheila Fretz