When the crowd comes to town, roast two chickens at one time using a Reynolds (or similar) oven proof roasting bag.

INGREDIENTS:
1 Reynolds Oven Bag, large turkey size (19″ x 23 – 1/2″)
1 Tablespoon flour
2 medium onions, cut in eighths
4 stalks celery, sliced
2 whole roasting chickens (about 5 to 7 lbs. each)
Vegetable oil
Seasoned pepper
Seasoned salt

DIRECTIONS:
Preheat your oven to 350 degrees Fahrenheit. Shake the flour into the roasting bag. Inflate the bag and twist the end with one hand and rotate the bag to coat the inner surface with the flour. This will help keep the bag from exploding. Place the bag into a 2 inch deep roasting pan.

Add vegetables to the oven bag. Brush the chickens with oil; sprinkle with seasoned salt and seasoned pepper. Place chickens in bag on top of the vegetables. Close the oven bag with the included oven proof nylon tie. Cut (6) 1/2 inch slits into the top of the bag.

Bake the birds until the chicken is tender, about 1 – 3/4 to 2 hours.

Reynolds cooking Tip: To prevent poultry from sticking to the oven bag. Spray with a nonstick cooking spray before you coat with flower. For more information on cooking up great beef and bird roasts write to the The Reynolds Kitchens g-2-5, P.O. Box 85583 in Richmond, VA 23285-5583