1 tb FLOUR
1 tb Margarine
1/2 c  Sliced celery
1 c  (10 3/4 oz)chicken broth
3 lb Chicken
1    Salt, pepper -- paprika
1/2 ts Basil leaves
1 c  Uncooked rice
1 c  Sliced carrots
1/2 c  Chopped onion
1/2 c  Water
1 tb Vegetable oil
1 ts Parsley flakes
1/8 ts Garlic powder

Preheat oven to 350 degrees. Shake flour in regular size (10″x16″) Reynolds
oven cooking bag; place in 13x9x2-inch baking pan. Add rice,
butter,vegetables, broth and water; squeeze bag gently to blend ingredients
Tie chicken legs with string. Brush chicken with oil; sprinkle with
seasonings. Place chicken in bag on top of rice. Close bag with nylon tie;
make 6 half-inch slits in top. Bake 1 to 1 1/4 hours or until thigh joint
moves easily when bag and leg are grasped with a pot holder. “Hint” try Soy
Sauce on the rice after it in your bowl. !! GOOD !!