1950s Paper Bag Chicken Recipes
BROWN-BAG CHICKEN
Roasting a chicken in a paper bag keeps it moist and tender, and it couldn't be easier with this recipe from "Sara Foster's Southern Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Rinse chicken, pat dry, and remove any excess fat. Generously sprinkle chicken inside and out with salt and pepper. Place onion and rosemary inside cavity; rub skin with paprika.
- Lay a standard-side brown paper grocery bag on its side; place chicken inside bag and tie bag with kitchen twine to enclose. Place bagged chicken on a rimmed baking sheet; transfer to lower third of oven, making sure there is plenty of room between the bag and the top of the oven. Roast chicken for 1 1/2 hours.
- Remove chicken from oven and carefully open bag to release steam. An instant-read thermometer inserted into the thickest part of the thigh should reach 165 degrees and juices should run clear when thigh is pierced with the tip of a sharp knife. Let stand for 10 minutes before carving; serve warm.
1950'S PAPER BAG CHICKEN
Yes, this recipe from the late 1950's uses a brown paper bag to hold the baking chicken. It was probably the for-runner of the reynolds plastic baking bag. The paper bag gives the chicken a beautfil brown skin and makes it moist and delicious. I think its probably better for us than plastic. A new paper bag is sterile and does...
Provided by Kathie Carr
Categories Chicken
Time 1h40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Rinse chicken inside and out and pat dry with paper towels. Mix together spices and flavorings. Sprinkle this on chicken, both inside and out.
- 2. Place chicken in bag. Roll up end tightly to seal. Place bag on cookie sheet and put in oven. Bake for 1 1/2 hours. Remove from oven and let sit for 5 minutes before opening. Serve hot or cold.
MOM'S OLD FASHIONED FRIED CHICKEN
Wonderful fried chicken that has been in my family for years and years!
Provided by Denise
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
- In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
- Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.
Nutrition Facts : Calories 1767.5 calories, Carbohydrate 17.5 g, Cholesterol 129.3 mg, Fat 169.6 g, Fiber 0.5 g, Protein 42.4 g, SaturatedFat 25.4 g, Sodium 363.9 mg, Sugar 0.5 g
BROWN PAPER BAG ROASTED CHICKEN
This is my take on a recipe from the New York Times Cookbook, 1990 edition. This idea has fascinated me for ages, and I finally decided to take the plunge and try it. This chicken was amazing! My new go to recipe for roast chicken!
Provided by Diana Perry
Categories Chicken
Time 4h
Number Of Ingredients 8
Steps:
- 1. Combine the olive oil and seasoning, except for the rosemary, and set aside for at least 30 minutes to mingle flavors.
- 2. Preheat oven to 325 degrees
- 3. Rinse chicken and remove any extra fat deposits; dry well.
- 4. Rub chicken with olive oil mixture; put cut up vegetables and the rosemary into the chicken cavity; Put chicken, breast side down, in heavy brown paper bag; close the bag and put it into a roasting pan. (you can use a metal binder, or an oven proof plastic bag tie, or just very tightly twist the ends of the bag, and fold under the chicken.
- 5. Bake for 2-1/2 to 3-1/2 hours. (My 6# chicken should take the whole 3-1/2 hours)
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