1 whole frying chicken
Juice of 1 lemon
1/4 c. melted butter
Salt
Freshly ground pepper
1/2 carrot, scraped
1/2 rib celery, top half with leaves
1/2 sm. onion
3 sprigs parsley
1/4 tsp. thyme
1 Reynolds oven cooking bag
Flour
1/2 c. sauteed, sliced mushrooms

Rinse chicken; dry thoroughly. Rub inside and out with lemon juice, then melted butter. Sprinkle with seasonings. Stuff cavity with celery, carrot, onion and parsley. Sprinkle thyme on top of chicken. Place in cooking bag according to directions on box; set in 10"x6"x2" baking dish. Bake at 325 to 350 degrees for 1 to 2 hours. (It cannot be overcooked.) Remove from oven; cut 1 corner of bag and drain juices into a pan for gravy. Remove chicken from bag and return to oven to brown while making gravy. Skim fat from broth; make thin flour/water paste of flour and water and add enough to broth to thicken. Stir in sauteed mushrooms and pour over chicken. Serves 4.