Recipe(tried): Perfect Chicken and Rice (whole chicken, using oven cooking bag)

PERFECT CHICKEN

1 tablespoon flour
1 cup uncooked rice
1 tablespoon butter or margarine
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1 (10 3/4 oz) can chicken broth (about 1 cup)
1/2 cup water
1 (3 lb) chicken
1 tablespoon vegetable oil
1 teaspoon parsley flakes
1/2 teaspoon basil leaves
1/8 teaspoon garlic powder
Salt and pepper, to taste
Paprika, to taste

Preheat oven to 350 degrees F.

Shake flour in regular size (10x16-inch) Reynolds oven cooking bag; place in a (13x9x2-inch) baking pan. Add rice, butter, vegetables, broth and 1/2 cup water; squeeze bag gently to blend ingredients.

Tie chicken legs with string. Brush chicken with oil; sprinkle with seasonings. Place chicken in bag on top of rice. Close bag with nylon tie; make 6 half-inch slits in top.

Bake at 350 degrees F for 1 to 1 1/4 hours or until thigh joint moves easily when bag and leg are grasped with a pot holder.

SERVING SUGGESTION:
Try soy sauce on the rice in your bowl. !! GOOD !!

Makes 4 servings