Wednesday, August 5, 2009


First I will refer you to an old post to see how to use the Wonder Box for baking in a roasting bag. Click HERE.

For cooking the whole chicken:
  1. Place the thawed chicken in a hot water for a few minutes to take the chill out of the meat. Skin the bird, slow baked skin just sounds gross! It may have held the seasonings better, and could be pulled off after baking, but doing it first disposed of a lot of fat to begin with.
  2. I finely chopped:
  • fresh 2 Tb. rosemary
  • 2 cloves garlic
  • 1/2 med. onion
  • 1 t. salt & pepper to taste
3. Mix seasonings with 1/3 c. softened butter
4. Rub into chicken after frying off with paper towel.
5. Fill cavity with rest of onion.
6. Place in the roasting bag and squeeze out most of the air.
7. Place in the pot with the top edges hanging over the edge of pot.
8. Fill pot with water allowing it to cover the chicken in the bag. Don't let any water get into the bag.
9. Heat the covered pot until boiling, and keep at a boil for 15 minutes. Get Wonder Box ready while you wait.

10. I left it undisturbed for 7 hours. When I opened it up, the breast was at 152 degrees.
1. The chicken after I opened the bag. 2. I checked for redness next to the breast bone. the chicken was cooked through, but not dry! 3. I drained the juices out of the roasting bag and made wonderful gravy for the baked potatoes.

NOTE: I didn't lay a towel over the wonder box like I usually do and have a small mess to deal with. I usually get a similar sized pot to make the hole in the bottom of the box and have it ready to place the food very quickly to reserve the heat.