Cooking in a Roasting Bag. 1. Roast Chicken

Roasting bags allow you to cook meat, fish and vegetables in the oven with less mess and with the potential for retaining juices and making interesting sauces.

You can also see what's going on and judge roasting times, particularly for smaller portions of meat or fish.

If you seal the bag, remember to cut some small holes in the top or you'll have an explosion in your oven.

The wonderful thing about cooking meat on the bone, such as roast chicken, is that you get a gelatine-rich stock which you can use for soups and sauces, immediately or freeze as your own 'stock cubes.'

For the singleton who does not like washing up, you can experiment and put all your meal in to one roasting bag. For example, chilli con carne can be cooked this way.

Here is an illustration of sesame oil/tarragon/garlic roast chicken, which is my own personal favourite.

1. Place a quarter chicken (or up to a small whole chicken) in a roasting bag.
   
2. Season with sea salt, dried tarragon, crushed garlic and sesame oil; tie a knot in the top of the bag and let the chicken marinate in the 'fridge for an hour or two.
   
3. Heat the oven to 180 degrees C; place the chicken in its bag in a small roasting tray; snip some holes in the top of the bag.
   
4. Roast for the required time (45 mins for a quarter chicken).
   
5. When cooked, snip open the bag, remove the chicken and allow to rest before shredding off the meat.
   
6. Place the bag on a metal sieve over a cup or glass, snip the corner and squeeze out the juices; allow to cool in the 'fridge; skim off the layer of fat; you now have chicken stock jelly.
   
7. You can use the chicken bones to make stock; for now freeze them if you wish.

Shredded roast chicken is perfect for sandwiches, salads or to use for a curry.