Best Paper Sack Chicken Recipes
1950'S PAPER BAG CHICKEN
Yes, this recipe from the late 1950's uses a brown paper bag to hold the baking chicken. It was probably the for-runner of the reynolds plastic baking bag. The paper bag gives the chicken a beautfil brown skin and makes it moist and delicious. I think its probably better for us than plastic. A new paper bag is sterile and does...
Provided by Kathie Carr
Categories Chicken
Time 1h40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Rinse chicken inside and out and pat dry with paper towels. Mix together spices and flavorings. Sprinkle this on chicken, both inside and out.
- 2. Place chicken in bag. Roll up end tightly to seal. Place bag on cookie sheet and put in oven. Bake for 1 1/2 hours. Remove from oven and let sit for 5 minutes before opening. Serve hot or cold.
BROWN BAG CHICKEN
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.
BROWN PAPER BAG ROASTED CHICKEN
This is my take on a recipe from the New York Times Cookbook, 1990 edition. This idea has fascinated me for ages, and I finally decided to take the plunge and try it. This chicken was amazing! My new go to recipe for roast chicken!
Provided by Diana Perry
Categories Chicken
Time 4h
Number Of Ingredients 8
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)
CITRUS CHICKEN IN A BROWN PAPER BAG
Steps:
- Combine ingredients for marinade in a large pot or bowl. Add the chicken and enough water to cover. Set in refrigerator overnight.
- Place chicken on cooking rack. Pour marinade over chicken and rub dry seasoning mix of choice inside and out of chicken. Place chicken into brown grocers bag. Set oven rack on lowest position.
- Preheat oven to 400 degrees F. Cook for 1 1/2 hours or until cooked through and juices run clear.
- In a bowl, mix ingredients for Orange Sauce. Serve drizzled over chicken, and on the side as a dipping sauce.
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