Best 1950s Paper Bag Chicken Recipes

Brown Paper Bag Roasted Chicken image

Provided by Diana Perry

Categories Chicken

Time 4h

Number Of Ingredients 8

6 lb whole chicken
1 tsp mrs. dash garlic and herb seasoning
4 sprig(s) fresh rosemary
3/4 tsp smoked paprika
1/4 c olive oil
1 large carrot, cut into 1/4's
2 stalk(s) celery, each cut into 1/4s
1 large onion, cut into 1/8s

Steps:

1. Combine the olive oil and seasoning, except for the rosemary, and set aside for at least 30 minutes to mingle flavors.
2. Preheat oven to 325 degrees
3. Rinse chicken and remove any extra fat deposits; dry well.
4. Rub chicken with olive oil mixture; put cut up vegetables and the rosemary into the chicken cavity; Put chicken, breast side down, in heavy brown paper bag; close the bag and put it into a roasting pan. (you can use a metal binder, or an oven proof plastic bag tie, or just very tightly twist the ends of the bag, and fold under the chicken.
5. Bake for 2-1/2 to 3-1/2 hours. (My 6# chicken should take the whole 3-1/2 hours)

Brown Bag Chicken image

Provided by Sara Foster

Yield Serves 4

Number Of Ingredients 5

One 3- to 3 1/2-pound chicken
Sea salt and freshly ground black pepper
1 onion, cut in half
4 sprigs fresh rosemary
1 tablespoon ground hot Hungarian paprika

Steps:

Preheat the oven to 400°F.
Rinse the chicken, pat dry, and remove any excess fat. Sprinkle generously with salt and pepper to taste inside and out. Place the onion and rosemary inside the cavity and rub the outside of the chicken with the paprika.
Lay a standard-size brown paper grocery bag on its side and place the chicken inside, tying the top of the bag closed with kitchen string. Place the bagged chicken on a rimmed baking sheet in the lower third of the oven, so you have plenty of room at the top. Cook for 1 1/2 hours, remove the chicken from the oven, and carefully open the bag to release the steam. Check for doneness by inserting an internal thermometer in the thickest part of the thigh; it should read about 165°F and the juices should run clear when the thigh is pierced with the tip of a small knife. Let rest for about 10 minutes before carving. Slice the breasts and cut the wings, legs, and thighs into pieces. Serve warm.