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    Paper Bag Chicken with Homemade Greek Seasoning

    Source of Recipe

    "The Southern Sympathy Cookbook" by Perre Coleman Magness

    Recipe Introduction

    "I have friends who refer to this as 'funeral chicken' and friends who call it 'new baby chicken,' so I think it covers the full spectrum of life. It's a perfect dish to take to anyone who needs a meal, simple to make but packed with flavor and eminently useful. It's never a bad thing to have some leftover roasted chicken in the fridge. The usual recipe for this chicken uses a certain popular Greek seasoning that is sold in a yellow shaker, but I like to start fresh to avoid MSG and other additives. This recipe makes a bit more seasoning than you need, but it will keep in an airtight jar for more chickens or to sprinkle on other meats or roasted potatoes and vegetables. I ask for an extra unused paper bag from the store (don't use the one you bring the groceries home in, in case there has been a spill or leak). I've never had an issue with the bag burning or singeing, just make sure it doesn't touch the surfaces of the oven."

    List of Ingredients

    For the spice mix:
    ◦ 2 teaspoons kosher salt
    ◦ 2 teaspoons dried basil
    ◦ 2 teaspoons dried oregano
    ◦ 2 teaspoons garlic powder
    ◦ 1 teaspoon ground black pepper
    ◦ 1 teaspoon dried dill
    ◦ 1 teaspoon dried marjoram
    ◦ 1 teaspoon dried parsley flakes
    ◦ 1 teaspoon ground rosemary
    ◦ teaspoon ground cinnamon
    ◦ teaspoon ground thyme
    ◦ teaspoon ground nutmeg

    For the chicken:
    ◦ 1 (3- to 4-pound) roasting chicken
    ◦ 4 tablespoons ( stick) unsalted butter, softened


    For the spice mix:
    Measure everything into an airtight jar and shake well to combine. If you have a spice grinder, feel free to give this a whirl to make it a little more finely textured.

    For the chicken:
    Position a rack in the lower third of the oven. Preheat the oven to 400 F. Place a standard brown paper grocery bag on its side on a rimmed baking sheet.

    Pat the chicken dry with paper towels, then rub the butter all over the outside of the chicken in an even, thick layer. Stuff any extra butter in the cavity of the chicken. Sprinkle the spice mix in a thick, even layer over the entire chicken. Place the chicken in the bag on the baking sheet and fold the top closed as tightly as possible. Place the baking sheet in the oven, making sure nothing touches the sides of the heating element. Cook the chicken for 1 hours, then check that the internal temperature has reached 165 F. Remove the chicken to a platter or foil pan. Wrap it in foil to keep it warm for delivery, or let it cool and refrigerate it, loosely covered.

    Serves 6




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