Perfect Chickenpoultry 1 tablespoon flour 1 tablespoon margarine 1/2 cup sliced celery 1 cup (10 3/4 oz)chicken broth 3 lb chicken 1 each salt, pepper -- paprika 1/2 teaspoon basil leaves 1 cup uncooked rice 1 cup sliced carrots 1/2 cup chopped onion 1/2 cup water 1 tablespoon vegetable oil 1 teaspoon parsley flakes 1/8 teaspoon garlic powder 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 1 1/4 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 !! Recipe By : |
