My sister suggested in an email this morning that I use roasting bags for
baking chicken whole or parts. She says she is very pleased with them.
Anyone have any tips on using these?

TIA

Ken


--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

KenK wrote:
> My sister suggested in an email this morning that I use roasting bags for
> baking chicken whole or parts. She says she is very pleased with them.
> Anyone have any tips on using these?
>
> TIA
>
> Ken
>
>


Wouldn't that steam or braise the meat rather than bake or roast it?

gloria p

"Gloria P" > wrote in message
...
> KenK wrote:
>> My sister suggested in an email this morning that I use roasting bags for
>> baking chicken whole or parts. She says she is very pleased with them.
>> Anyone have any tips on using these?
>>
>> TIA
>>
>> Ken
>>
>>
>
>
> Wouldn't that steam or braise the meat rather than bake or roast it?
>
> gloria p

Two Thanksgivings ago we were at a friend's house for dinner and the turkey
was done in a bag. I was amazed at how good it was. I expected it to be
mushy and steamed but had a pretty good texture. The skin though, was not
as crisp as a dry oven.

KenK > wrote in
:

> My sister suggested in an email this morning that I use
> roasting bags for baking chicken whole or parts. She says she
> is very pleased with them. Anyone have any tips on using
> these?
>
> TIA
>
> Ken

Awesome. Use them when ever I can for baking chicken, turkey etc.

KenK wrote:
> My sister suggested in an email this morning that I use roasting bags for
> baking chicken whole or parts. She says she is very pleased with them.
> Anyone have any tips on using these?
>
> TIA
>
> Ken

When I roast a chicken, I do not use bags or foil. I like the skin to
get brown and crispy. I will bake a chicken in a hot oven, 400? degrees
for about an hour.

Becca

"Becca" > wrote in message
>
> When I roast a chicken, I do not use bags or foil. I like the skin to get
> brown and crispy. I will bake a chicken in a hot oven, 400? degrees for
> about an hour.
>
> Becca
>

Since we got our new oven last year, we do everything at about 400 on
convection. Skin is wonderful. As is pork fat or the bark of a beef roast.

Ed Pawlowski wrote:
> "Becca" > wrote in message
>> When I roast a chicken, I do not use bags or foil. I like the skin to get
>> brown and crispy. I will bake a chicken in a hot oven, 400? degrees for
>> about an hour.
>>
>> Becca
>>
>
> Since we got our new oven last year, we do everything at about 400 on
> convection. Skin is wonderful. As is pork fat or the bark of a beef roast.

A convection oven sure makes cookies rise nice and high, they do not
spread all over the pan. I could bake 4 pans of cookies at a time,
although I only did that once. Most of the time I only bake two at a time.

Becca