After the chicken has cooked, I cut it and it is so tender and juicy if falls right off the bone.
Juice just pours out of this moist bird. Flavors are throughout this chicken sweet and delicious.
Coating this with flour, makes sure the bird doesn't stick to the bag.
Marinading overnight is always the best option, as the flavors and tenderness are amazing. Don't forget to follow the direction by putting flour in the bag and just before baking pierce with six holes to make sure this bird will evenly brown.
No clean up...its so easy to use, marinate and cooking in the same bag, its never been so easy!
Most of the spices you will have on hand. The bourbon marinade is so perfect to make this chicken one that is asked for time and time again. So easy, no mess, toss it all in the bag, bake, slice and serve!
1 3 to 4 pound roasting chicken
1/2 cup bourbon
1/4 cup brown sugar
1/4 of pineapple preserves or you can used canned pineapple pureed
1/4 cup soy sauce
1 tablespoons Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic minced
1 tablespoon lemon juice
1/2 cup bourbon
1/4 cup brown sugar
1/4 of pineapple preserves or you can used canned pineapple pureed
1/4 cup soy sauce
1 tablespoons Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic minced
1 tablespoon lemon juice
Mix all ingredients together in a bowl. Place whole chicken lined with flour (follow directions on packaging), into a cooking bag. Pour the marinade over the chicken in the bag. Seal and place in cooking pan into the refrigerator. Marinade overnight. Before cooking, with a sharp knife, poke six slits in the bag, this will allow this chicken to brown evenly. Place in oven on 250 and cook slow for 1/2 hour per pound.
When cook, let sit for around 15 minutes, slice if you can, as this will fall apart. Serve alone, over rice, pasta, on sandwich rolls, over broccoli, there are many ways you will come up with to serve this wonderful chicken.
