Week 43: 

RECIPE OF THE WEEK SHARED BY DIRECTOR OF EXHIBITIONS & PROGRAMMING, JOANNE INGERSOLL

Roasting a chicken in a bag has been a standby in my household for years. Because I have family members with multiple food allergies and cooking with many of my favorite ingredients cannot be included, this method has several benefits.

First, there is no need for basting or tending to the bird while in the oven, leaving you time to do other things (like laundry, or help kids with homework). Second, the bag seals the herb and lemon flavors so every mouthful is moist and delicious that there is no need for gravy, a good thing when gluten allergies abound. Third, containing the bird and drippings in the bag makes for a very fast and easy cleanup.

My chicken was 2.7 lbs and it roasted for about 55 minutes (it’s a good idea to use a meat thermometer). I served the chicken with spinach and potatoes. The meat was delicious! It is not a method to use if you love crispy skin, this is really all about the meat and savory flavors melding the herbs and whatever else one may want to use. I imagine if you can have garlic or wine, or butter it would make the chicken sensational!

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