Minnesota Cooking: Roasted Chicken in a Bag With Celery and Chives
Oven Cooking Bag
It was one of those moments where I followed the recipe for turkey, up to the point where I would have added turkey, but instead, substituted chicken hindquarters. You see, I had purchased a ten-pound bag of hindquarters since they were on sale for under five dollars.
I love the flavor I get when I roast my turkey in the oven bags, so it was a moment of "what do I possibly have to lose by cooking chicken the same way?"
- 4 cups Bake Magic Coating Mix
- 4 teaspoons Poultry Seasoning
- liberal coating spray butter
- 1 1/2 cups fresh chives, frozen, chopped
- 2 stalks celery, chopped
- Heat oven to 350. Add a little Baking Magic to the cooking bag. Place bag on a baking pan.
- Cut hindquarters into two pieces. Spray each piece with spray butter. Coat with baking magic and poultry seasoning. Place into an oven bag in a single layer.
- Add chopped celery pieces to the top of the chicken pieces. Add handfuls of chopped chives to top of chicken pieces.
- Seal oven bag. Poke six holes in center of bag. Place bag and baking pan into oven. Cook for one hour.
As the chicken cooks and the chives merge with the Baking Magic and the butter, the juice from the hindquarters and the celery pieces, a sense of home and calm fills your senses.
Note: I used four handfuls of chives that I had in my freezer, but I had cut them the day before from my chives patch.
© 2017 Char Milbrett