Roasting Bag Chicken

One whole roasting chicken rinsed and patted dry.

Remove the giblets from the cavity and use those to make soup stock at a later date. (Keep them frozen until ready to use.)

Rub your chicken with a little canola oil all over. Sprinkle very heavily with Morton brand Nature's Seasons. I sprinkle all over, lifting wings and opening the legs to sprinkle in all the gooves, and sprinkle inside the cavity.

The roasting bags come with cooking instructions based on the size or poundage of your bird. Follow those instructions exactly. Make sure you flour the inside of your roasting bag before you place your bird inside. Cook according to instructions and then test your bird with a meat thermometer. I insert the thermometer into the thickest part of the breast to make sure I have a temperature of 185.

There will be lots of juices that run off the chicken while it roasts. Save the juices and make a great chicken soup within the next few days or just use the juices to stew some potatoes, carrots or other veggies of your choice.

When I make a roasting bag chicken I buy a loaf of french bread to go with it. I serve chicken and buttered toasted bread together. Your house is going to smell so good when this is cooking that it will make even the most computer game addicted teenager come away from the computer or out of their bedroom to see what you're cooking!