3 chicken bouillon cubes
2 1/4 c. boiling water
1 c. uncooked long grain rice
2/3 c. shredded carrots
1/2 c. finely chopped celery with leaves
1/2 c. chopped onion
4 chicken legs (2 to 2 1/2 lb.)
1 tsp. dried marjoram leaves
1/2 tsp. salt
1/4 tsp. pepper

Dissolve bouillon cubes in boiling water, pour into a 20 x 14 baking bag. Add rice, carrots, celery, onions. Mix well. Place bag in a 13x9x2 inch baking pan evenly spreading out rice mixture. Salt and pepper sprinkle chicken with marjoram leaves. Place in single layer on top of rice mixture. Close bag, with tie, make slits in top of bag. Bake 350 degrees until chicken is done.