Paper Bag BBQ Chicken {Jen Cooks}

Make a barbecued chicken recipe in a paper bag! It is easy, delicious and clean up is as simple as throwing away the bag.This vintage recipe for chicken in a bag is from an old Louisville Courier-Journal article published August 16, 1963. The chicken recipe is baked slowly in the oven, inside a greased paper bag. Cooking in the bag makes the chicken tender and juicy. This vintage recipe was conceived before the crockpot had been invented. You could probably cook this in the crockpot with similar results, but I have not yet tried it. If anyone does, I hope they will come back and leave a comment so we know how it turned out! This is an easy recipe. Just do not forget to turn the oven down!

Chicken in a Bag

This recipe makes a barbecue sauce for 3 pound of chicken pieces.

•3 tablespoons catsup

•2 tablespoons vinegar

•1 tablespoon lemon juice

•2 tablespoons Worcestershire sauce

•4 tablespoons water

•2 tablespoons butter

•3 tablespoons brown sugar

•1 teaspoon salt

•1 teaspoon mustard (dry or prepared)

•1 teaspoon chili powder

•1 teaspoon paprika

•1/2 teaspoon cayenne pepper

Instructions

1. To make sauce, combine all of these ingredients in a medium saucepan, and heat to allow flavors to blend.

2. Preheat oven to 500 degrees Fahrenheit.

3. Grease the inside of a brown paper bag (medium size) and place in a roasting pan. If you do not have a paper bag, you may use aluminum foil.

4. Season the chicken pieces with salt and pepper to taste. Then dip each piece in the sauce and place into the paper bag.

5. After all of the chicken is in the bag, pour any remaining sauce into the bag over the chicken pieces.

6. Close the bag carefully with a double fold and fasten with paper clips to prevent the sauce from leaking out.

7. Put the lid on the roasting pan and put into the oven.

8. After baking 15 minutes at 500 degrees, lower the temperature to 350 degrees and bake another hour and 15 minutes.

9. Keep bag closed tightly throughout the cooking process

ENJOY!!!! We sure did!! Thanks Jen another winner!!!

Roasted Tomato BBQ Sauce

I am IN LOVE with this new bbq sauce I made last night. It smelled as good cooking as it tasted.

P1010139 3 tomatoes, ripe/firm, peeled, cored and cut in chunks

1/2 sweet onion, sliced

2 T olive oil

sea salt

1 T brown sugar

1 T balsamic vinegar

1 T red wine vinegar

1/2 tsp red pepper

1 tsp smoked paprika

P1010143

place tomatoes and onions on rimmed baking sheet, drizzle with olive oil and sea salt. Roast at 400 for 20 mins. Pour in cuisinart with sugar, vinegars & spices; blend until smooth. Perfect with grilled chicken, pork or grilled Tuna Steak would be yum.

I LOVED this and will surly add this to my summer arsenal.

xoxo. Mama Bird

Ina’s Indonesian Chicken

I recently joined the Barefoot Bloggers, a cooking club ALL about INA! The Barefoot Contessa, I love her and I am so excited to be a part of this. Their concept is memebers of the club pick a recipe and everyone cooks it and then blogs about it. I love it. I love to critique and I LOVE to doctor up/switch around recipes and this will be fun. Thus far I have loved everything I have ever made of Ina’s. This weeks pick was from Todd at  A Cooking Dad. Thanks as this looks great and I am happy to make it!
Ina’s Indonesian Chicken (the exact recipe)

1 c honey
3/4 c soy sauce
1/4 c garlic (8-12 cloves)
1/2 c ginger root
chicken
Note she uses a lot of chicken I am using 3 split breast and therfore I am cutting the marinade in half.
Cook all ingredients in a small sauce pan and pour over chicken and marinate overnight. Bake covered at 350 for 30 mins, remove foil raise temp to 375 and cook additional 30 mins.

I am serving mine with cous-cous and a spinach salad. Sounds good.

THE VERDICT:
Ok, I marinated the chicken last night, boneless/skinless breast. Left instructions for Hubs on how to cook it and got in late from work to find that I am not so sure he followed the directions and I wasn’t thrilled. This is the most blah, chicken of Ina’s I have ever had. Maybe, I am sure it would have been much better if I had used bone-in breast but, I didn’t have any on hand and really if the marinade was that great it would have still tasted yummy. I just wasn’t thrilled.
Onto, the next dish.  Shrimp Bisque