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Herb Roasted Chicken in a Bag Recipe

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This recipe for Herb Roasted Chicken in a Bag, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Petron
Added: Monday, November 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. flour
2 small onions quartered
2 celery ribs, coarsely chopped
1 whole chicken (about 3 lbs.)
Salt and freshly ground pepper
2 tbsp. butter, melted
1 tsp. dried thyme
1/2 tsp. rosemary, crumbled
1/2 tsp. sage, crushed

Directions:
Directions:
Preheat oven to 325. Shake flour in a 10 x 16 oven cooking bag. Place in a 9 x 13 baking dish. Scatter onions and celery in bottom of bag. Season chicken cavity with salt and pepper. Place chicken in bag on top of vegetables. Combine butter, thyme, rosemary and sage in a small bow. Brush chicken with herbed butter. Close bag with nylon tie. Make 6 - 1/2 inch slits in top for steam to escape. Bake 1 hour, until juices run clear.

 

 

 

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