Perfect chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | FLOUR |
| 1 | tablespoon | Margarine |
| ½ | cup | Sliced celery |
| 1 | cup | (10 3/4 oz)chicken broth |
| 3 | pounds | Chicken |
| 1 | each | Salt, pepper, paprika |
| ½ | teaspoon | Basil leaves |
| 1 | cup | Uncooked rice |
| 1 | cup | Sliced carrots |
| ½ | cup | Chopped onion |
| ½ | cup | Water |
| 1 | tablespoon | Vegetable oil |
| 1 | teaspoon | Parsley flakes |
| ⅛ | teaspoon | Garlic powder |
Directions
Preheat oven to 350 degrees. Shake flour in regular size (10"x16") Reynolds oven cooking bag; place in 13x9x2-inch baking pan. Add rice, butter,vegetables, broth and water; squeeze bag gently to blend ingredients Tie chicken legs with string. Brush chicken with oil; sprinkle with seasonings. Place chicken in bag on top of rice. Close bag with nylon tie; make 6 half-inch slits in top. Bake 1 to 1¼ hours or until thigh joint moves easily when bag and leg are grasped with a pot holder. "Hint" try Soy Sauce on the rice after it in your bowl. !! GOOD !!