1987: Tarragon Chicken Salad
We love the convenience of the oven bag for this recipe. Crispy, browned skin isn't needed when you remove it before serving, but moist, tender chicken is and that's what you get with the bag keeping the chicken surrounded by steam and juices during cooking. You use a baking pan, but it doesn't get dirty, thanks to the bag. After you put the cooked chicken on the cutting board to cool slightly, dump the cooking liquid in the sink and use the bag to catch the skin and bones removed from the chicken so the bag can provide another use. The dressing has just the right combination of herbs and tanginess for a fresh and bright chicken salad. Make and chill the dressing right after putting the chicken in the oven.