You don't have to make this recipe for baked chicken in a baking bag, but if you do, it will taste as mouthwatering as the picture looks!




1 (4 to 5 pound) baking hen
2 tablespoons Lawry's Perfect Blend Chicken Seasoning And Rub
2 tablespoons softened butter
2 tablespoons flour
2 stalks of celery, cut each stalk in 3 pieces
1 small onion, quartered
1 Reynold's Oven Baking Bag

(See Below for the gravy)



Preheat oven to 400 degrees F.

Put flour, celery, and onions into a baking bag and shake.

Place the baking bag in a shallow roasting pan.

Clean chicken and pat dry with paper towels. Mix together the butter and the Lawry's Perfect Blend Chicken & Poultry Seasoning. Rub all over the chicken (if you have some disposable food service plastic gloves, this would be a great time to use them).

Place the chicken into the baking bag, close it up with the tie that came with the bags, and, using a sharp knife, cut 6 slits (approximately 1 inch each) in the top of the bag for the heat to escape.

Bake for 1 1/2 to 2 hours. Check to see if it's done using one of the methods on the Cooking Chicken Page.

Chicken Gravy

2 tablespoon chicken fat
2 tablespoons of flour
broth from the chicken

Seperate the chicken fat from the broth (you can either skim it off of the top of the broth with a spoon, or you can use a gravy seperator, or you can put several ice cubes in the cooled off broth and the fat will stick to the ice).

In a large skillet, heat the fat along with an equal amount of flour. Cook, stirring constantly for several minutes to form a roux. Slowly add the chicken broth while continuing to stir to keep your gravy from becoming lumpy. If the gravy is still to thick, you can use either canned chicken broth or water to thin it down to the desired consisitency.