Chicken is a mainstay in Amish kitchens. The above is a photo of some fresh chicken prepared in an Amish house, juicy and delicious.
But that is not the recipe shared here, I don't have a picture of it. There are dozens and dozens of different chicken recipe I've collected over the years.
This one comes to us from Cherry Creek, New York. Sounds amazing. But you be the judge.
Grandma Raber's Amish Paper Sack Chicken
- ⅓ c. vegetable oil
- ⅓ c. butter
- 1 c. all-purpose flour
- 1 tsp. salt
- 2 tsp. black pepper
- 2 tsp. paprika
- 1 tsp. garlic salt
- 1 tsp. dried marjoram
- 8 or 9 pieces chicken
- Place oil and butter in a shallow cooking pan and place in 375 degree oven
- to melt butter, set aside.
- In a large paper sack combine dry ingredients. Roll
- the chicken pieces 3 at a time in butter and oil then drop into a sack and
- shake to cover.
- Place on a plate until all pieces are coated.
- Leave any excess
- butter and oil in pan.
- Place chicken in the pan skin side down or its just as
- good if you remove all the skin first.
- Bake at 375 degrees for 45 minutes
- with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or
- until crust begins to bubble.
I have made this so many times and it is a hit each and every time. This is my autistic's son's favorite chicken.....and he LOVES chicken. It is on the menu again tonight.
My mother (who, by the way, lived with a Mennonite family for several years as a child), ALWAYS roasted her turkey in a brown paper sack. She rubbed it inside and out with margarine, then stuffed it and put it in the bag, placed it on a rack in the roasting pan, with a little water, covered the pan and cooked it overnight @ about 275F. The house smelled AMAZING! Shortly before suppertime she uncovered the pan, cut open the bag and turned up the oven to about 375/400F, covering ends of drumsticks as necessary. The skin would get crispy and meat stayed juicy & moist. RIP mom!