Dinner in a bag! When I first saw the ‘Look’ oven cooking bags years ago, I just had to try them. It seemed like a no brainer. What could be better than cooking your entire meal in this bag, getting perfect results and then the ultimate bonus —no clean-up! Of course, along the way the aluminum foil pack cooking has been used as well. As research suggests, small amounts of aluminum may leach into our food with higher heat so that brings me to cooking in parchment paper. It certainly seems like the best alternative. Not only is the technique easy to do but is healthy as well. You barely need any oil or fat to cook because the food effectively steams inside the parchment. Your result is very tender meat and veggies, flavored with whatever herbs, spices or sauces you have included.
Instead of roasting chicken parts today I am doing the whole chicken in parchment paper with some brown mushrooms, onions & herbs. Should be great!
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- 1.5 kg whole chicken
- vegetable salt & black pepper
- 250 grams small whole brown mushrooms
- 250 grams small 'portobellini' mushrooms
- olive oil
- sprigs of fresh thyme
- 500 grams shallots OR baby onions, peeled
- 3-4 cloves garlic, unpeeled
Ingredients
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- Preheat oven to 375 F. Season chicken inside & out. Season cleaned mushrooms & moisten with oil. Place as many mushrooms as possible, together with some of the thyme, inside the chicken cavity. Season the shallots & moisten with oil.
- Place chicken in the center of a large sheet of parchment paper. Place the remaining mushrooms, shallots, garlic & some thyme underneath the chicken. Moisten the skin of the chicken with olive oil. Wrap up in the paper & roast for 1 1/4-1 1/2 hours, or until browned & very tender.
- Serve with the roast mushrooms & shallots, topped with the roast juices.
With thanks! Valuable information!