Paper Sack Chicken Recipes

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.

Steps:

• Heat all sauce ingredients in saucepan.
• Dust cut-up chicken ( whatever chicken you prefer) pieces well with flour, salt, and pepper. The amount of flour, salt and pepper depends on the kind of chicken you are preparing.
• Grease the interior of a common grocery brown paper bag.(heavy or thick kind) I greased mine with crisco.
• Pour sauce over chicken and lay the chicken pieces in the bag. Fold and fasten the end. (I stapled mine shut.) Lay it on a cookie sheet.( I used a shallow pan with a little sides to it.) I laid my bag on the pan BEFORE I put the chicken in.
• Bake at 350 degrees for 1 1/2 hours. SLIT SACK OPEN, FOLD BACK and serve.

Steps:

• Preheat the oven to 400°F.
• Rinse the chicken, pat dry, and remove any excess fat. Sprinkle generously with salt and pepper to taste inside and out. Place the onion and rosemary inside the cavity and rub the outside of the chicken with the paprika.
• Lay a standard-size brown paper grocery bag on its side and place the chicken inside, tying the top of the bag closed with kitchen string. Place the bagged chicken on a rimmed baking sheet in the lower third of the oven, so you have plenty of room at the top. Cook for 1 1/2 hours, remove the chicken from the oven, and carefully open the bag to release the steam. Check for doneness by inserting an internal thermometer in the thickest part of the thigh; it should read about 165°F and the juices should run clear when the thigh is pierced with the tip of a small knife. Let rest for about 10 minutes before carving. Slice the breasts and cut the wings, legs, and thighs into pieces. Serve warm.