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Well, I had an idea that came about from an earlier thread here asking about cooking whole chickens. My opinion and the majority was that a crock-pot wasn't the way to go since the chicken didn't get browned but it did give me an idea since I like a nicely browned roasted chicken and just used a Brown in Bag to make a delicious roast beef that came out moist and juicy.

So, what about using it to roast a whole chicken? Checked the recipes included but see nothing about how to season it so thinking about two different ways: Usual seasonings - seasoned salt, white pepper, poultry seasonings and a little rosemary OR (a little outside the box) sprinkle with a commercially prepared dry "Chicken Gravy Mix" and add some water?

Any ideas or suggestions welcome from anyone who might have experience in using the Brown Bag method with whole chickens?

I am thinking about putting some carrots, potatoes, celery and onions in the bag as well but, as you all know, once the bag is sealed, there is no more opportunity to adjust or change things! So hoping someone out there has an idea or two which way to go....

I'd just roast the chicken in a pan without a bag -- but that's me . . . for seasoning, I like to stick rosemary, lemons, garlic and sometimes thyme, too, inside the cavity. And salt and pepper the outside.

I would assume that would work with the bag as well. If you cook vegetables with chicken, they would get that wonderful chicken flavor so I'm all for that!

Sorry I can't help you with more answers about the Brown Bag for I've never used them.

Martha

Thanks, Linderhof, for the response!

I've only used the "Brown in Bags" twice myself; once for a prime rib and once for old-fashioned pot roast. Both times the meat came out perfectly browned but, more importantly, very juicy and moist which is why I'm going to try using one for a whole chicken!

I'll post back later how it turns out!

HI IR,

I use them all the time! We just had one tonight for dinner. Add quartered onions, then peel and chunk potatoes and carrots. I use the fat roasters around 7 lbs.

Sprinkle the outside of Chicken w/ seasonings, put in bag, add your veggies and bake everything at 350 degrees. I use a disposable aluminum tray pan. Put the pan on a cookie sheet for additional stability.

Go do something fun for 1 and 1/2 hour. Delish!

Easy clean-up too.

PS: I don't add water to the bag but do add about 2 tablespoons of flour to the bottom of bag then lay chicken on top of flour.

This message has been edited. Last edited by: Beau's Rose,

Here you go IR!

Only for you...only for you.

Here is a pic of the roaster before I wrap leftovers. The onions are still in the cavity.

Remember only for you would I post half of a chicken.

I sprinkled the skin w/ Lawry's seasoning salt and a light sprinkle of paprika. Nice, brown and yummy skin.

Beau's Rose, THANKS for posting the help - especially the photograph of the "half-eaten chicken." I really appreciate it and think it looks beautifully browned!

Unfortunately, I didn't see your post until today AFTER I had already made ours! Since I didn't have any real instructions, I just winged it and made it up as I went along. So what did I do?

Started with a pretty big whole chicken (6.27 lbs), 2 large yellow onions (cut in sixths), 4 peeled carrots and 4 celery stalks - both chopped in 2" lengths. Rubbed the outside of the chicken with McCormick Seasoned Salt, white pepper, rosemary, poultry seasoning and some garlic powder.

In a small bowl, I used a wisk to mix about one cup of water, 1/2 cup of white wine, one packet of dry chicken gravy mix and the juice from a fresh whole lemon.

I put the remainder of the fresh lemon in the cavity, then the chicken into the bag with the vegetables on the sides and then poured the liquid mixture in, tied the ends, made a half dozen slits and baked for 1 and 1/2 hours at 350.

I put it all into my favorite 13x10x4 casserole dish (uncovered) but your idea of using the disposable pans would make it even easier. It smelled great as it was baking but wasn't as browned as I would have liked so I cut open the bag, transfered the vegetables to another pan (left them in the oven) and let the chicken have another 15 minutes uncovered to brown - perfect!

The liquids made a really nice sauce (as opposed to a gravy) and the chicken itself was really moist and juicy! Served it with the vegetables, broiled tomato halves topped with Parmesan cheese and garlic bread. DH gave it 2 thumbs up and asked me to put it on the regular menu!

Looking back, I think it would have been better to add the flour in as you suggested - wish I had known that trick when I was winging it!

I'll definately do that next time. And, I think that some of the vegetables covering the chicken kept some of the chicken from browning which necessitated that extra step...

But, over-all, it was a TOTAL SUCCESS and I encourage anyone that hasn't used the bags before to use them - a bit of prep time but then the chicken cooks itself (no tending necessary) and clean-up is a breeze!

PS. I was using the 8 pound bag and ran out of room for the potatoes so left them out thinking I would make mashed potatoes separately but didn't need to do so as what I had made was enough already. For the third go-around (there are only 2 of us here), after the current vegetables are gone, I'll make some mashed potatoes w/h gravy and bisquits so it will be almost like a whole different dinner!

Thanks again, Beau Rose, for posting your instructions - everyone, give the bags a try for a quick, easy and fail-proof moist chicken!

This message has been edited. Last edited by: Idaho Resident,

Hi IR,

YUM! I like your recipe better and will try it soon. DH only likes "plain" chichen without spices so ours is a little boring. Another tip is that I use the "large" size bags. More room for the veggies to go on the side.

Glad to help!

Beau's Rose, Glad you like my "creative - not knowing what I am doing" recipe and, remember, that I was only winging it BUT it did turn out delicious! The liquids made more of a sauce than a gravy so it really fit in with the vegetables!

Yes, looking back, I would definately use the large size bag - the 8 lb one with a 6lb plus chicken was TOO SMALL but it did work out in the end - and I would use the disposable pans so there would be room for potatoes as well.

Think your DH will like the sauce if he isn't into "spicy" - I understand that all too well except it is reversed here. DH likes spicy - the hotter, the better and I don't - this dish fit for both of us!

Let me know if you make my "off-the-wall" recipe and how it turns out!