Chicken surprise
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Chicken surprise
  Chicken    Kids    Poultry  
Last updated 6/12/2012 12:49:49 AM. Recipe ID 11268. Report a problem with this recipe.
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      Title: Chicken surprise
 Categories: Kids, Poultry
      Yield: 3 -4 serving
  3 1/2 lb Chicken; fryer or broiler
    1/4 c  Vegetable Oil
      1 ea Lemon
    1/2 ts Salt
    1/4 ts Pepper
      1 ts Paprika
    1/2 lb Seedless Grapes
  1.  Read the entire recipe before doing any other steps. 2. Put on an
  apron. 3. Wash your hands. 4. Assemble ingredients and equipment. 5.
  Check the position of the oven shelf to be sure the Chicken Surprise
  will fit without touching the top of the oven. Chicken Surprise
  should be cooked about 4 inches from the bottom of the oven. Preheat
  the oven to 375 degrees.  It takes about 10 minutes for an oven to
  heat to the correct temperature. 6. Look inside the chicken. You will
  see a package that holds the gizzard, the neck, the liver and
  sometimes the heart. Take the package out, unwrap and put in a
  covered container in the refrigerator. 7. Wash the chicken under a
  heavy stream of cold water. Be sure to let water run through the
  inside of the chicken, too. Pat the chicken dry and set aside. 8.
  Place a brown paper bag flat on your work surface. 9. Measure 1/4 cup
  of vegetable oil. 10. Dip your fingers in the oil and use the oil to
  finger-paint the bag. Finger-paint the front of the bag first. The
  color will change from light brown to dark brown. 11. Turn the bag
  over. Finger-paint the back of the bag. 12. Next, finger-paint each
  side panel. Stand the bag up in the oven-to-table baking dish. (Don't
  worry if you haven't used all the vegetable oil in finger-painting
  the bag--some bags need more oil than others.) 13. Wash your hands.
  14. Wash 1 lemon under a stream of cold water. Pat dry.
  Note:  Lemon juice on a small cut or scrape will sting. To stop the
  sting, wash the cut or scrape under cold water to rinse away the
  lemon juice.
  15.  Place the lemon on the cutting board and cut in half with the
  paring knife.
  KNIFE SAFETY RULE: Knives can be dangerous if not used with care. To
  prevent accidents, ONLY ONE PERSON SHOULD CUT AT A TIME. When someone
  is using a knife on the cutting board, everyone else should keep
  their hands away!
  16.  Rub the chicken all over with 1 lemon half--but do not squeeze
  the lemon.  Set the 2 lemon halves aside to use in step 21. 17.
  Spread a 12 inch piece of waxed paper on your work surface. Measure
  dry ingredients over waxed paper to make clean-up easier. 18. Measure
  over the waxed paper by mounding and leveling with the table knife
  and sprinkle all over the chicken:
      1/2    teaspoon salt
      1/4    teaspoon pepper 19. Fold the waxed paper together
  carefully so the extra dry ingredients do not scatter, and throw
  away. 20. Rub the salt and pepper all over the outside of the
  chicken--the bottom, too-- with your fingers. 21. Stuff the 2 lemon
  halves inside the chicken. Wash your hands. 22.  Hold the strainer
  over the chicken. Put about 1 teaspoon of paprika (no need to mound
  and level) into the strainer and dust gently all over the chicken.
  23. Put the chicken into the oiled bag with its back on the bottom.
  24. Wash 1/4 pound of seedless grapes by running cold water over
  them. Pat dry. 25. Pull the grapes from the stem and drop them into
  the bag over the chicken. Throw away the stem. 26. Fold the bag. 27.
  Clip the bag shut with 4 paper clips or tie loosely with string so
  the bag cannot flop open.  Push the top of the bag down so it will
  not touch the top of the oven.
  28.  Put the chicken in the 375 degree oven for 1 hour. 29. After
  about 30 minutes, listen at the oven door-- you will hear the juices
  crackling. You can smell the chicken cooking, too. 30. Put the trivet
  and scissors on the table. 31. After the chicken has cooked for 1
  hour, use potholders to remove the baking dish from the oven to the
  trivet. 32. Turn off the oven. 33.  Use a potholder to hold the top
  of the bag, and cut off the top half with the scissors.  DO NOT TOUCH
  THE PAPER CLIPS--THEY WILL BE HOT! Be careful ~- steam will rise when
  the bag is cut. 34. Carve and serve the Chicken Surprise from the
  bag. Spoon grapes over each serving.

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Recipe ID 11268 (Apr 03, 2005)

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