chicken in a bag

kittycat204

bought a chicken today, want to try cooking it in one of those oven bags tomorrow. with the theory of less washing up, and a good gravy base. was going to throw a lemon in the cavity and a few herbs. will it take the same time as normal, anything else i need to know?
pls advise or point me in the right direction. thanks

Linda32

I've never tried the cooking in a bag method, but I'm sure it would take the same amount of time.

I would imagine the rest is exactly as you would do if you were to just cover in foil.

*iluvmymini*

I have often used roasting bags in the past, for the same reasons as you. I think (check instructions on your bags) that you need to roast them at a slightly lower temperature than you would normally roast (do check though!). My mum often puts a little bit of water in the bag as it keeps the bird extra moist and generates lots of liquid for gravy and stock.

Add whatever bits you normally would, I usually use lemon, rosemary and garlic.

Good luck.

Mrs_Chip

I always cook my chickens this way - helps keep the oven clean, and produces a lovely moist bird - cooked one yesterday in fact.

I rub the chook all over with a cut lemon, salt and pepper it and put the squeezed lemon with some bay leaves and fresh thyme. once in the bag I put more bay leaves and thyme under the chook and do it up. You need to make sure the bag does not touch any elements, as I have a tiny oven I trim off the excess bag.

I cook mine at 180 (fan) for about 1 hr 20, and leave resting in the bag for up to an hour with a cloth over - stays warm and the juices go back into the meat. I snip off the bottom corner to drain out the lovely gravy.

I bought 50 large bags off of ebay for somthing over 8 quid, much cheaper than buying them in the supermarket.

kittycat204

i've read the bag envelope, which has instruction on the back. instruction 4 is make 6 slits across the top of the bag approx 2.5 sm long.
???
i thought the whole point of it was it was meant to steam in it's own juices as it cooks.
i am :think: now

Mrs_Chip

Mine say that too, but I don't do it, for the reason you say - I want moist meat and lots of juices. It does not seem to make a difference, the bag blows up a bit, but that's all!

kittycat204

Mrs_Chip wrote: »

Mine say that too, but I don't do it, for the reason you say - I want moist meat and lots of juices. It does not seem to make a difference, the bag blows up a bit, but that's all!

so it's not going to blow up? :embarasse

Mrs_Chip

:rotfl: Well mine do as I do the seal up tight, but it does not go 'pop', just inflates till it's tight!

*iluvmymini*

I, on the other hand, have never dared risk it (scaredy cat) and always put 2 or 3 small cuts near the tied end.

System

I'm a recent roasting bag convert. Ive only done chicken in it but it was lovely.

Jojo_the_Tightfisted

Cheaper to chop alongside the backbone, and put the thing in a wok with a lid, breast side down to brown it, then turn it right side up and add a splash of water to ensure it steams.