Chicken in a Bag

Preparation info
  • 5 to 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 roasting chicken (5 pounds)
  • 1 teaspoon salt
  • ¼

Method

  1. Truss the chicken.

  2. Combine the salt, pepper, rosemary, cuminseed, oil, paprika and garlic. Set this mixture aside for about thirty minutes.

  3. Preheat oven to moderate (325°F.).

  4. Rub the entire surface of the