Paper Sack Chicken Recipes

PAPER SACK CHICKEN

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.

BROWN PAPER BAG ROASTED CHICKEN

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)

1950'S PAPER BAG CHICKEN

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.