Roast Chicken in a Bag

 

I wanted to make myself a roast chicken the other day.  I wanted a chicken dinner to enjoy on the day and then some leftovers to play with on another day.  I had some oven bags in the cupboard that my son had brought over for Thanksgiving a few years back and thought I would use one of those.  

I had never roasted a chicken in a roasting bag before, although I had done turkeys in them. The end result is always a delicious, moist and tender bird.  

Plus, you have all of the juices from the bird, handy and ready to use in the bottom of the bag. It is very easy to pour them out of the bag (carefully, as they are hot) into a measuring cup.  It is also very easy to scoop any fat off then and use the juices to make a delicious gravy.

 

Worst case scenario is if the bag fills up with too much in the way of juice and the opening is sitting outside of the roasting tin. You end up with juices bubbling out all over the oven. This has happened to me in the past and so now I leave the open part on top, not to the side.  Problem solved.   

I roasted a medium sized chicken in it and it was done in a little bit more than an hour. The meat was tender and juicy the skin brown (not crisp).  You can crisp it up by taking it out of the bag and popping it under the broiler for a few minutes. Not too long as you don't want the chicken to dry out.

I always stick some lemon inside my chicken which helps to flavor the chicken from the inside out. I have been doing this for years. It also helps to make some tasty juices for the gravy.

In any case I was really pleased with how this chicken came out. It was tender and juicy, loaded with flavor and was very easy to do.  Cleanup was minimal as well.  I hope you will give it a go!

NOTE: Do use a bag that is food quality and dedicated to oven roasting, NOT an ordinary plastic bag. I shouldn't have to say this, but you never know. It is aways best to spell things out.

 

WHAT YOU NEED TO MAKE ROAST CHICKEN IN A BAG

Aside from a roasting bag and a chicken, some very simple ingredients. There is nothing complicated here.

• 1 3-lb. (1.4 kg) oven-ready chicken
• 3 ounces (75g) butter, divided
• 1 TBS finely chopped fresh parsley
• 1 TBS freshly chopped fresh chives
• 1 tsp minced fresh rosemary
• 1 tsp freshly chopped fresh thyme
• 1/4 tsp paprika
• 1 clove garlic, peeled and minced
• finely grated lemon zest to taste
• 1 lemon cut in half
• fine sea salt and freshly ground black pepper to taste
• 1 TBS flour
• 1 oven roasting bag

 

I used a free range, organic chicken, PC Free From, that I had bought at the store for 50% off. I usually buy my chickens like that. These free from chickens taste a lot better than the regular ones, but are twice the cost.  Waiting for them to hit their sell by date means I can get them cheaper. They are fine. I just throw them right in the freezer and then thaw and cook whenever.

You can use dried herbs rather than fresh. Just reduce the quantity by half.

I use salted butter.  It's the only kind I keep in the house. At this stage in life, I can't afford to be picky about salted or unsalted.  I do miss Danish butter.  It was lovely.

Scrub your lemon really well before zesting.  This helps get rid of any nasties.  I wish we could get unwaxed lemons here, but alas, we cannot.

Why flour in the bag?  This helps to protect the bag from bursting during cooking.  I used a Look brand oven bag. You can get them on Amazon or at the grocery store.

 

HOW TO MAKE ROAST CHICKEN IN A BAG

It really could not be easier. I highly recommend!  No fuss. No muss. No basting. Roast chicken perfection.

Preheat the oven to 400*F/200*C/gas mark 6. Have ready a roasting tin large enough to hold the chicken in the bag.

Take your roasting bag. Open it up and add the flour. Give it a good shake and then place it into the roasting tin.

Pat your chicken dry with some paper towels. This will help the butter adhere better.

Prepare all of the herbs and garlic, and place into a bowl. Season to taste with salt and pepper.

 

Zest your lemon and then cut in half. (reserve the zest for now) Dip the cut sides of the lemon into the herbs and place the cut lemon halves into the chicken.

Add the lemon zest and paprika to the herbs. Drop in the butter. Cream everything together well and then rub this mixture all over the chicken skin to coat. Place the chicken into the bag, breast side up. Close the bag according to the manufacturer's instructions.

 

Roast the chicken in the preheated oven for about one hour and 15 minutes. The chicken is done when the juices run clear, and the skin is golden brown. A meat thermometer inserted into the thickest part of the thigh should read 165*F/74*C.

Remove from the oven and leave to rest in the bag for 15 minutes. At the end of that time carefully remove the chicken and carve to serve.

The bag juices make a delicious gravy.

 

This was a really simple and delicious way to cook a chicken. The roasting bag kept all of the juices in the bag and ensured that the chicken did not dry out. It was juicy and loaded with tons of flavor.

I enjoyed with some fluffy mashed potatoes, swede, roasted Jerusalem artichokes and carrots, and peas. There were also plenty of juices to make a delicious and flavor-filled gravy!  If you have never roasted a chicken in a bag before, you might want to try it!

Got leftovers?  Here are a few delicious ways to use them up!

CHICKEN & MUSHROOM POT PIE - A delicious pot pie with a filling loaded with tender pieces of chicken and meaty mushrooms in a delicious gravy. Topped with a buttery flaky golden brown short crust pastry topping. This is simple to make and oh so tasty!

TERIYAKI CHICKEN & RICE CASSEROLE -Deliciously simple using a fabulous homemade teriyaki sauce, leftover cooked chicken, precooked rice and frozen stir fry vegetables. A store cupboard favourite!  

CHICKEN AND STARS SOUP - This is a very simple and easy soup to make.  I often use the carcass from a roast chicken to make this, saving some chicken from the roast to use as well.   As I always cut up chickens myself to use in other recipes, I usually always have bags of chicken backs and necks in the freezer as well, which are very good when used in this soup!   Its amazing what you can do with a few bones and some vegetables!

Yield: 4 servings with leftovers

Author: Marie Rayner

Roast Chicken in a Bag

Prep time: 15 MinCook time: 1 H & 15 MInactive time: 15 MinTotal time: 1 H & 45 M

Tender and moist roast chicken, always. An oven-ready roasting bag makes it easy. Flavor filled with plenty of herbs, garlic and lemon.

Ingredients

• 1 3-lb. (1.4 kg) oven-ready chicken
• 3 ounces (75g) butter, divided
• 1 TBS finely chopped fresh parsley
• 1 TBS freshly chopped fresh chives
• 1 tsp minced fresh rosemary
• 1 tsp freshly chopped fresh thyme
• 1/4 tsp paprika
• 1 clove garlic, peeled and minced
• finely grated lemon zest to taste
• 1 lemon cut in half
• fine sea salt and freshly ground black pepper to taste
• 1 TBS flour
• 1 oven roasting bag

Instructions

1. Preheat the oven to 400*F/200*C/gas mark 6. Have ready a roasting tin large enough to hold the chicken in the bag.
2. Take your roasting bag. Open it up and add the flour. Give it a good shake and then place it into the roasting tin.
3. Pat your chicken dry with some paper towels. This will help the butter adhere better.
4. Prepare all of the herbs and garlic, and place into a bowl. Season to taste with salt and pepper.
5. Zest your lemon and then cut in half. (reserve the zest for now) Dip the cut sides of the lemon into the herbs and place the cut lemon halves into the chicken.
6. Add the lemon zest and paprika to the herbs. Drop in the butter. Cream everything together well and then rub this mixture all over the chicken skin to coat. Place the chicken into the bag, breast side up. Close the bag according to the manufacturers instructions.
7. Roast the chicken in the preheated oven for about one hour and 15 minutes. The chicken is done when the juices run clear, and the skin is golden brown. A meat thermometer inserted into the thickest part of the thigh should read 165*F/74*C.
8. Remove from the oven and leave to rest in the bag for 15 minutes. At the end of that time carefully remove the chicken and carve to serve.
9. The bag juices make a delicious gravy.

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Hot Cross Buns (small batch)

 

One thing I really enjoy about this time of year is Hot Cross Buns.  When we were children, we only really had them on Good Friday, which was quite traditional.  These days they are available pretty much all year round, and in a variety of flavors as well.  Some being studded with chocolate chips, cherries, and all sorts.

I prefer the traditional and whilst I will don't wait until Good Friday to enjoy them, I generally leave the enjoyment of them to the Easter season. To do otherwise takes away from the pleasure for me.  When something becomes every day and common, then it just isn't special anymore. Know what I mean?

Yes, I am very much a traditionalist when it comes to food and specifics, especially when we are talking holidays and celebration types of food.   Always a turkey for Thanksgiving and Christmas, and  always a Ham for New Years and Easter.

 

My friend Monique, of La Table de Nana had posted these Hot Cross Buns on her Instagram page the other day. The recipe comes from Moomin Makes Stuff.  Monique's posts are always so beautiful.  I instantly wanted to make these buns and so I went to Moomin and got the recipe.

I did not need 12 buns however, so I cut the recipe in half to make only six. They turned out gorgeous!  I will be making them again before Easter. Not only are they soft and light, but they are incredibly quick to make. You can literally be enjoying them in not much more than half an hour, which makes them perfect to throw together for breakfast on the day.  

I did make a few changes. I used some of the more traditional ingredients such as mixed spice and mixed dried fruit, but other than that I left everything the same, just cutting things in half.  These were fabulous! I highly recommend.

Don't you just love my Beatrix Potter figurines?  Gifts from my friend Elaine through the years, even the whistle mug. We had whistle mugs when we were children. We were only allowed to use them at Easter.  That only added to the excitement of the day.  We really enjoyed whistling at each other with our mugs!

 

WHAT YOU NEED TO MAKE QUICK & EASY HOT CROSS BUNS (small batch)

Just a few simple baking cupboard ingredients. I bet you already have everything you need to make these in your larder right now!

• 1/2 cup (120ml) warm milk
• 1 TBS instant yeast
• 3 TBS (43g) butter, melted and left to cool 
• 1/8 cup (20ml) pure maple syrup
• 1 large egg
• 1 1/2 cups (188g) plain all-purpose flour
• 1 tsp mixed spice (see notes)
• 1/2 tsp salt
• 1/4 cup (38g) raisins (I used mixed fruit)
• 1 egg yolk beaten with 1 tsp water

For the icing crosses:

• 1/2 cup (60g) icing sugar
• enough milk to make a thick pipeable glaze

 

Make sure your milk is no more than blood temperature, or you will kill the yeast. (98.6*F/37*C) I like to make sure all of my other ingredients are at room temperature, including the melted butter. This will give you a much better result.

Large eggs in North America are medium sized eggs in Europe. 

The original recipe used ground cinnamon. I went the more traditional route and used mixed spice, which is a baking mix of warm spices used frequently in the U.K. and especially in hot cross buns.  (I have given you the instructions on how to make your own in the notes on the recipe card.)

The original recipe also used raisins and I chose to use a mixed fruit dry fruit mix which is what they would use in the U.K. which is a mix of raisins, currants and candied peel.  Again, I was looking for a more traditional result.

I did make the icing crosses which is what we grew up with, but in the U.K. they would pipe crosses on top of the buns using a flour paste, which is much more traditional.

 

HOW TO MAKE QUICK AND EASY HOT CROSS BUNS

Prepare to be amazed at how very quickly you can be enjoying these delicious buns!

Preheat the oven to 400*F/200*C/gas mark 6. Line a small baking tray with baking parchment. Set aside.

Whisk the milk and yeast together in a bowl. Whisk in the egg, melted butter and maple syrup, mixing everything together very well.

 

Add the flour, mixed spice and salt. Mix together until you have a shaggy dough. Tip out onto a lightly floured surface.

Knead gently for about 5 minutes until you have a smooth ball. You may need to add a bit of additional flour if it is too sticky.

Roll out to a rectangle. Sprinkle the raisins all over the surface of the dough. (You can soak the raisins first in some warm water to plump them but do dry them off well before using.)

 

Roll up tightly and then shape into a ball again. Cut into six equal pieces, and shape each piece into a ball.

Place onto the baking paper, seam side down, leaving a bit of space between each. How much space you leave will determine whether you have soft sides or not.

Brush the tops with some of the egg wash.

Bake in the preheated oven for 15 minutes. They should be golden brown on the top and bottom. Remove from the oven and leave to cool completely.

Make a thick pipeable glaze with the icing sugar and some milk. (you won't need much milk)  Pipe this over top of the buns in the iconic cross shape.

Serve and enjoy.

 

I was really surprised at how very quickly these went together and were in the oven. They came out soft and delicious. I would add a bit more fruit the next time I make them as I like more fruit in my buns, and I will add the flour paste cross on top as I prefer that over the icing one.

These really were nice, however. If you are looking for a quick and easy version of a hot cross bun that is also a yeasted version, you cannot go wrong with this recipe!

 

Here are a few more versions of the iconic Hot Cross Bun that you might also enjoy!

MARY BERRY'S HOT CROSS BUNS - You will need to set aside the better part of a day to make these, but I promise you that they are worth the effort.  Nicely spiced, loaded with fruit, soft and delicious.  I'd expect nothing less than perfection from Mary Berry. These have the flour paste crosses on top and are sweetly glazed.

HOT CROSS BUNS WITH SPICED FRUIT BUTTER-  A sturdier version of the hot cross bun adapted from a recipe by Nigel Slater.  No flour paste or sugar paste crosses on these. Simply a cross cut into the center of the roll prior to baking. They are lovely. DO make the spiced fruit butter to go with them. It is gorgeous and really adds to the deliciousness of these buns!

Yield: six buns

Author: Marie Rayner

Quick and Easy Hot Cross Buns (small batch)

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

If I had not made these myself I would not have believed how quickly they could be made. Light and fluffy, beautifully flavored, and on the table in not much more than half an hour. I kid you not.

Ingredients

• 1/2 cup (120ml) warm milk
• 1 TBS instant yeast
• 3 TBS (43g) butter, melted
• 1/8 cup (20ml) pure maple syrup
• 1 large egg
• 1 1/2 cups (188g) plain all-purpose flour
• 1 tsp mixed spice (see notes)
• 1/2 tsp salt
• 1/4 cup (38g) raisins (I used mixed fruit)
• 1 egg yolk beaten with 1 tsp water

For the icing crosses:

• 1/2 cup (60g) icing sugar
• enough milk to make a thick pipeable glaze

Instructions

1. Preheat the oven to 400*F/200*C/gas mark 6. Line a small baking tray with baking parchment. Set aside.
2. Whisk the milk and yeast together in a bowl. Whisk in the egg, melted butter and maple syrup, mixing everything together very well.
3. Add the flour, mixed spice and salt. Mix together until you have a shaggy dough. Tip out onto a lightly floured surface.
4. Knead gently for about 5 minutes until you have a smooth ball. You may need to add a bit of additional flour if it is too sticky.
5. Roll out to a rectangle. Sprinkle the raisins all over the surface of the dough. (You can soak the raisins first in some warm water to plump them but do dry them off well before using.)
6. Roll up tightly and then shape into a ball again. Cut into six equal pieces, and shape each piece into a ball.
7. Place onto the baking paper, seam side down, leaving a bit of space between each. How much space you leave will determine whether you have soft sides or not.
8. Brush the tops with some of the egg wash.
9. Bake in the preheated oven for 15 minutes. They should be golden brown on the top and bottom. Remove from the oven and leave to cool completely.
10. Make a thick pipeable glaze with the icing sugar and some milk. (you won't need much milk)
11. Pipe this over top of the buns in the iconic cross shape.
12. Serve and enjoy.

Notes

Mixed spice is a very common spice mixture used in British baking. You can easily make your own: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

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Maple Pecan Granola

 

I have always loved making my own granola. I have been making it since the early 1980's when my next-door neighbor at the time shared her recipe with me. I, for the life of me, could not get my children to eat oatmeal, but they gobbled up granola like crazy.  I was grateful for that.

That original recipe was pretty primitive compared to the granola that I make today.  Through the years I have experimented and adapted it to use different flavors and additions, and I have also tried other people's recipes with great success.  

What can I say?  I LOVE GRANOLA!  It can be a really healthy and delicious way to get protein and fiber into your diet without adding a lot of fat or sugar.  It's all in the mix, and if you add fresh fruit and some yogurt when you are eating it (my preferred way to eat it) then you have a really delicious and healthy breakfast option.

 

This week when I made it, I decided to try out a new recipe. I discovered this recipe on a page called The Kitchen Said.  I loved that it didn't use anything other than what I already had in my larder.  Nothing out of the ordinary.

It was a pretty basic recipe and also looked to be quite low in fat and sugar.  That also appealed to me.  High in fiber, low in fat, low in sugar. That is a pretty unbeatable combination in my books!

 

WHAT YOU NED TO MAKE MAPLE PECAN GRANOLA

This is a fairly simple version of granola and really doesn't take a lot of ingredients.  The original recipe used only cinnamon, but I added a mixture of warm baking spices which gave it a lovely flavor!

• 3 cups (241g) old fashioned rolled oats (the large flake oats, not instant)
• 1 cup (120g) chopped pecan nuts
• 1/3 cup (71g) coconut oil
• 1/3 cup (80ml) pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/2 tsp kosher salt

 

I used an organic thick flake oats that my sister ordered for me online. It came out lovely.  I like an oats with some tooth to it. 

I used Kirkland pecan nuts, which I broke up with my hands. This kept the chunks nice and not too small.

I use pure Maple syrup, grade B which is darker. Don't use pancake syrup. It is not the same thing.

I make my own vanilla extract. You can find that recipe here. It is very easily done.  Also the fresher your spices the nicer the flavors. They will have more oomph.

If you want to you can add some dried fruit after the granola finished toasting and has cooled down.

 

HOW TO MAKE MAPLE PECAN GRANOLA

Once you have made your own granola you will never settle for a store-bought granola again.  There is a world of difference when it comes to flavor.

Preheat the oven to 325*F/160*C/ gas mark 3. Line a large, lipped, baking tray with some baking parchment. Set aside.

Toss the oats, pecans, cinnamon, ginger, cloves, cardamom and salt together in a bowl.

Melt the coconut oil in a small saucepan over medium low heat. Add the vanilla and the maple syrup. Whisk well together to combine.

Pour the coconut oil mixture over the oats and nuts, mixing well together.

 

Spread out evenly on the prepped baking tray.

Toast in the preheated oven for 15 minutes. Give it all a good stir and spread it out again. Toast for an additional 15 minutes until toasty and golden brown.

Leave to cool completely before storing in an airtight container.

Enjoy in a bowl with your favorite breakfast toppings (fruit, yogurt, milk, kefir, etc.) or enjoy eaten out of hand as a wholesome snack.

 

HINTS AND TIPS FOR MAKING GREAT GRANOLA

If you follow my hints and tips, you will always have some great granola to eat and enjoy!

1. Granola needs some oil to keep it from being too dry.  Olive oil and coconut oil are two delicious and healthy options.

2.  Use a good old-fashioned large-flaked oats to make your granola. You can also add barley flakes for a tasty addition. Don't use quick or regular oats. They do not have enough "tooth."  

3.  I like to add a mixture of nuts, seeds and large flake unsweetened coconut when I make my granola most of the time. This adds lots of texture, protein and interest.

4.  Don't add any dried fruit until the granola is done and cooled.

5.  Use the right sized baking sheet for the amount of granola you are making. You want it to be pretty full so that the oats done burn. Also, if you press the oats down firmly in the pan you can get some nice clusters, if that is your thing.

 

This was really a very good granola, not too sweet and loaded with plenty of fiber. It was also very quick and easy to make. I loved the flavor that the coconut oil gave to it, and I thought my addition of a variety of warm baking spices was spot on! 

Next time I will add more pecans as I really like a lot of nuts in my granola, but overall, this was delicious. I have been enjoying it in my favorite way with some Greek yogurt and fresh fruit. How will you enjoy yours?

  

I have been making my own granola in one way or another since the early 1980's when my children were all very young. As they wouldn't eat oatmeal back then, it was a great way to get them to eat oats and I thought was a very healthy option for them. Here are a few other granola recipes which I enjoy!

HONEY GRANOLA - A delicious recipe for a granola that uses a beautiful mix of nuts, oats, some Kashi go lean cereal, with olive or coconut oil and sweetened only with some honey.  Once everything is all toasty and golden brown you can add any kind of dried fruit that you enjoy. I like dried cranberries and blueberries. This is a small batch recipe.

CHOCOLATE CINNAMON GRANOLA - Large flake oats and nuts are in equal measure in this granola which is flavored with cocoa powder and cinnamon. With only 1 TBS of maple syrup in the recipe and only 4 TBS of oil, it is low in fat, low in sugar, low in carbs and high in fiber. It is also delicious which makes this recipe a real winner!

Yield: Makes 8 plus servings

Author: Marie Rayner

Maple Pecan Granola

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Deliciously wholesome and not overly sweet, with a nice bit of spice and plenty of toasty pecans!

Ingredients

• 3 cups (241g) old fashioned rolled oats (the large flake oats, not instant)
• 1 cup (120g) chopped pecan nuts
• 1/3 cup (71g) coconut oil
• 1/3 cup (80ml) pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/2 tsp kosher salt

Instructions

1. Preheat the oven to 325*F/160*C/ gas mark 3. Line a large, lipped, baking tray with some baking parchment. Set aside.
2. Toss the oats, pecans, cinnamon, ginger, cloves, cardamom and salt together in a bowl.
3. Melt the coconut oil in a small saucepan over medium low heat. Add the vanilla and the maple syrup. Whisk well together to combine.
4. Pour the coconut oil mixture over the oats and nuts, mixing well together.
5. Spread out evenly on the prepped baking tray.
6. Toast in the preheated oven for 15 minutes. Give it all a good stir and spread it out again. Toast for an additional 15 minutes until toasty and golden brown.
7. Leave to cool completely before storing in an airtight container.
8. Enjoy in a bowl with your favorite breakfast toppings (fruit, yogurt, milk, kefir, etc.) or enjoy eaten out of hand as a wholesome snack.

Did you make this recipe?

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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content, and you may report it to me at: mariealicejoan at aol dot com 

Thanks for visiting! Do come again!! 

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