Here’s a unique and easy way to roast awhole chicken. The result is chicken that is incredibly moistand tender with a delicious roasted flavor…despite its unusualdual cooking temperatures and lengthy roasting time.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Paper-Bag Baked Chicken
1 (3 1/2 to 4-pound) whole chicken1 small onion, peeled1 lemon with peel, washed and sliced1 tablespoon vegetable or olive oil*1 teaspoon kosher or sea salt, or to tasteFreshly ground black pepper to taste1 large clean brown paper bagSauce:(optional)2 tablespoons chicken fat or butter2 tablespoons all-purpose flour2 cups liquid (see recipe directions)1 teaspoon chicken base or bouillon granules**(optional)Kosher or sea salt and freshly groundblack pepper to tasteHot cooked jasmine or long grain ricefor accompaniment (optional)
Preheat oven to 450°F (230°C).
Clean chicken inside and out; thoroughlydry. Freeze neck and giblets for another use or discard. Brushor rub oil over the outside of chicken (see tip below). Distributethe salt and pepper evenly inside and out.
Next place the whole, peeled onion andlemon slices inside the cavity of chicken. Place chicken intobrown paper bag. Place bagged chicken into a 13 x 9 x 2-inchbaking pan. Making sure paper bag is rolled up tightly and tuckedunderneath chicken.
Place chicken into preheated oven andbake for exactly 1 hour.
Reduce heat to 350°F (175°C) andcontinue baking for exactly 1 hour more. (Total cooking time:2 hours.)
Remove chicken and let set for 10 minutesbefore serving.
For Sauce: Drain the juices from pan,scraping any “flavor” bits off the bottom, into a 2-cupglass measure. If using the chicken fat, spoon 2 tablespoonsfat off the surface and place in a small sauce pan. Remove anyremaining fat and discard, if desired. Add enough water to chickenjuices in the glass measure to equal 2 cups liquid.
Heat the 2 tablespoons chicken fat orbutter in saucepan, add the flour, stirring constantly, and cookfor 1 minute. While stirring constantly, slowly pour in the 2cups liquid; bring to a boil and cook until thickened, about3 minutes. Taste and season with chicken base, salt and pepper,as needed.
Serve chicken with a side of hot cookedrice, the sauce, the onion cut into wedges and the roasted lemonslices, if desired. (Personally, I find the lemon slices toobitter for my taste, but do give them a try, you just might likethem.)
*Tip: Omit the oil and use a vegetablespray, preferably canola or olive, to make quick and easy workof “oiling” the bird.
**I prefer and use Redi-Base soup basesavailable at www.redibase.com.
Flavor Variation: If you like garlic, toss2 or 3 whole, peeled cloves inside the bird along with the onionand lemon. Also a sprig or two of fresh tarragon adds wonderfulflavor, too.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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