How To Roast A Chicken In A Roasting Bag
Roasting Bags And Whole Chickens Are A Match Made In Heaven
Roasting bags are just special plastic bags that you are able to use in the oven. You can throw meat into them, or veggies, or both together with a bit of seasoning and everything will come out moist and delicious every time.
I have been using roasting bags since I was a teenager for various things and every single week I buy a small chicken (1.3kg) from Aldi for much cheapness to cook for my family.
The roasting bag transforms the inexpensive little chicken into a butter soft, fall apart culinary masterpiece with little to no effort on my part.
Below I have detailed how to prepare the chicken for the roasting bag as well as some hints and tips that I've picked up over the years.
Have You Ever Used Roasting Bags Before?
Chicken Roasting Bags
Oven roasting bags can be used for any kind of meat. They are fabulous for pork roasts or even chicken or turkey pieces. Just be creative and pop whatever you like into the bag with some veggies and spices!
Why Use A Roasting Bag?
1. The primary reason I use roasting bags is because they give me fantastic juicy results. Also the bag helps to retain all of the meat drippings which my fan oven would otherwise turn into dried up crust.
2. The second reason I use roasting bags is because they're tidy. Unless the bag bursts (which happens rarely) my pan is very easy to clean and if I'm cooking the veggies in the roasting bag that means a dinner which would cost me multiple pans got everything cooked in one!
3. The third reason I use roasting bags is because they're inexpensive. I don't buy name brand ones, those can be extortionate by comparison with the generic and the bags are almost identical. The only time I would probably go with name brand would be if there was a size they offered which I couldn't get in the generic ones and it would need to be for a very specific purpose.
Knorr stock or gravy pot
Herbs and spices
1/4 Cup of water
Knorr Stock And Gravy Pots
I use these all the time for all sorts of things. Very handy to have in the pantry!
I use these less frequently but they're also great.
Massage Skin With Stock Cube And Spices
In this page I've shown the prep for two different chickens. One chicken was prepared with a chicken stock pot and herbs. The other was prepared with a Knorr gravy pot and nothing else.
Typically I skip the herbs and just use a Knorr chicken stock pot on the bird, the gravy pot was an experiment which turned out extremely well.
All you need to do to prep the chicken is to remove any giblets and then with your clean bare hands take that jelly stock or gravy pot and massage it all over the bird. As you rub the stock in it will fall apart and it will stick. Make sure you get it into all of the crevices and that's all there is to it.
If you are using herbs (sage/thyme/rosemary) you just rub them in at the same time and it all sticks together perfectly. The roasting bag makes the flavor of any herbs you use soak right into the meat so if you're going to use any of the meat in anything you don't want to taste of these herbs, (ex: sage in a quesadilla would be icky) consider yourself warned :)
The gravy pots are a different texture but they will make your cooked chicken look and taste amazing.
Pop Chicken Into Bag
Getting the chicken in the bag can be challenging if it's a tight fit. If some of the rub comes off, don't worry. You can re-distribute it once the chicken is in the bag.
The only thing to watch out for with the gravy pot is that the top of the bag doesn't end up with a lot stuck to it because it will create a hot spot and it can compromise the integrity of the plastic as it's close to the ovens heat source which in turn makes a hole and then the juices dry up. So just take a bit of paper towel and carefully wipe any globs off of the top of the plastic. the other parts of the plastic aren't really an issue because they won't be closest to the heat source.
Once the chicken is in the bag you add 1/4 cup of water to the bottom. This will help to ensure that your bird is super moist and it will contribute to the stock that gathers in the bottom of the bag.
You can throw any veggies you want in around the chicken or stuff some veggies inside of it. If it came with giblets you can also throw them in the bottom of the bag to add flavor to the juices.
To seal the bag you'll use the little zip tie thingy that comes in the package.
DO NOT POKE HOLES IN THE BAG. It doesn't need a vent. If you poke a hole in the top you're pretty much defeating the purpose.
Why Not Toss In Some
Roast In A Preheated Oven
Make sure that you place the bagged chicken into a roasting pan to cook. This is a precaution just in case the plastic ruptures and the juices leak out. It also makes it a thousand times easier to remove the chicken from the bag once it's cooked.
Preheat your oven to 180c or 350f and pop the chicken into the oven for an hour and a half for a small bird. (1.3kg or 2.9lbs)
Internal Temp Should Be 165f or 74c
Digital Meat Thermometer
The cooking time will obviously vary for larger or smaller bird and the best way to tell when the bird is finished is by measuring its internal temperature by poking the thermometer through the plastic into the fat end of the breast. This is where my digital thermometer comes in handy. There is nothing more disappointing than cutting into your beautiful chicken and seeing that it's still uncooked so the thermometer is sort of a bird roasting essential.
Removing the chicken from the bag can be tricky because the meat will want to just fall off of the bones. The best way to do it is to cut the bag open and let the juices flow out into the roasting pan and then supporting the bird from both ends transfer it to a carving board ensuring that you allow any juices trapped inside to leak out first.
Let the bird rest for at least 5 minutes before carving.
Serve & Enjoy
Now You Can Serve As A Lovely Roast Dinner OR... Apply The Cooked Meat To Any Of The Recipe's Below