Monday, February 8, 2010

Chicken in a Bag

Have you ever cooked a chicken in a paper grocery bag? I have. I have also cooked fish and beef in a paper grocery bag. This cooking technique was shared by a friend who grew up in Shreveport, Louisiana. I loved it. I added spices and sometimes vegetables. I folded it carefully and securely. Yum! It was a sure way to make a delicious, fuss-free meal. It was not until much later that I learned this is not a good idea. It is not considered safe to put a flammable paper bag into a hot oven. Even if the steam from the contents seemed to make it relatively safe, and I wondered if this was just a recommendation from the makers of oven cooking bags or baking parchment, and I loved reusing my paper grocery bags, I stopped.  
So I was delighted to discover these chickens at the GriggsDakota Grocery. There were three flavors to choose from:  mesquite, sweet barbeque, and lemon pepper.
There are clear instructions on the back and lots of good ideas. These are a special treat at our house and my family eats larger portions than the package indicates. I like to cook up more than enough when the oven is on, because leftovers are easy to use up.
To bake you remove the plastic wrapper and find the magic cooking bag inside. There is a pop up timer in each chicken, so doneness involves no guesswork. I bake them a little longer than the package directs, but that may be because we never bake just one!
Potatoes bake in the same oven for this meal.
I forgot to cut the slits in the bags, so the chicken did not brown. I removed the skin before serving. That is probably the healthier way for most of us to eat it anyway. For this meal I removed all of the meat from the bones before putting the chicken on a platter. I then boiled up the bones for soup and after skimming off the fat, added the drippings to the chicken broth. Vegetables, rice and some seasonings resulted in tasty soup for the next day's noon meal.
Cutting slits in the bags results in a beautiful brown skin. Read and follow package directions to achieve a fine result. 
Fresh green beans were a winter treat on a recent Sunday. I stir fried them for a couple minutes, then turned off the heat and covered the pan to let them steam to a delicious finish. After this dinner I received compliments and questions which is always fun. No secret recipes here! In GriggsDakota we love to share ideas and recipes! 

No comments:

Post a Comment