Combine first 7 ingredients in cooking bag. Add chicken and seal tightly.
Rotate bag to coat chicken with marinade. Refrigerate at least 3 hours or
overnight, turning bag occasionally.
Preheat oven to 350°F. Set bag with chicken on baking sheet. Cut 5 small
vents in top of bag. Bake until chicken is tender and brown, about 1 hour
15 minutes. Remove from oven and cool slightly. Open bag and pour juices
into bowl. Cut chicken into pieces. Arrange on platter. Pour some of juices
over chicken. Garnish with green onions. Serve with rice, passing remaining
juices separately.
Bon Appétit October 1992 Sharri Chambers: Royal Oak, Michigan
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998
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