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HERBED ROASTED CHICKEN IN A BAG 
1 tbsp. flour
2 sm. onions (quartered)
2 celery ribs (coarsely chopped)
1 whole chicken (about 3 lb.)
Salt and freshly ground pepper
2 tbsp. butter (melted)
1 tsp. dried thyme
1/2 tsp. rosemary (crumbled)
1/2 tsp. dried sage

Pre-heat oven to 325 degrees. Shake flour in a 10 x 16 inch oven cooking bag. Place bag in a 13 x 9 x 2 inch baking dish. Scatter onions and celery in bottom of bag. Season chicken cavity with salt and pepper. Place chicken in bag on top of vegetables. Combine melted butter, thyme, rosemary and sage in a small bowl. Brush chicken with herbed butter. Close bag with nylon tie. Make 6 1/2 inch slits in top for steam to escape. Bake 50 minutes, until juices run clear. Makes about four servings.
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