Not to brag, but I feel like this is rather brilliant. Boil-in-the-bag slow roasted chicken? Oh yes, it works, and the chicken tastes just as good as it did coming fresh out of the oven.
I’ve been doubling recipes as much as I can, and freezing half for another day. So when I made a roasted chicken, I thought I should try making two, and freeze one. But I wanted to make sure the roasted chicken did not suffer freezer burn, so I vacuum sealed the entire chicken. In heating up the chicken, I defrosted, and then plopped the bag ‘o chicken in a pot of boiling water. When you use this method, the meat does not cook further, but simply heats the food. So you throw away the bag, and the pot of water just gets emptied — no need to wash. As my 8 year-old says, “easy peasy.”
I like to slow roast my chicken, which emulates a rotisserie chicken perfectly. Here’s how:
Clean chicken, and stuff cavity with cut onion, and herbs if you desire. Season chicken with your favorite rub. Cover with plastic wrap and refrigerate over night. In the morning, preheat oven at 250. Roast chicken for about 6 hours – – cooking time depends on the size of chicken. After a couple of hours, baste with juices. Repeat a couple more times during cooking time. If you forget to do this, it’s not a big deal.
After chicken cools completely, vacuum seal and freeze. To reheat, defrost and cook in boiling water about 20 minutes, or until heated through.
If you don’t have a vacuum sealer, consider getting one. Having a vacuum sealer saves space in your freezer, prevents foods from getting freezer burn, and allows you to make your own boil-in-the-bag meals.
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