I’m probably the last person on the planet to figure this out, but wanted to share this “Lightbulb Moment” for making the task of marinating a bit easier. I put a plastic bag into a bowl to hold it open and then put in the marinade ingredients and swished them around together. I had six huge chicken breasts, so figured I would need to use two separate bags, but much to my surprise, all six went into the bowl. Without the plastic bag, though, the whole thing would have spilled over onto the counter. I squeezed out as much of the air as possible and then twisted the top of the plastic bag, doubled it over, and secured it with a twist tie. With all of the air gone, the breasts are completely covered with the marinade, so I don’t need to worry about flipping them over to get both sides coated.
In about an hour they are going to reside in the Nesco Roaster to cook to juicy tenderness for our dinner, to be served with with fresh green beans and lightly curried rice.
Adventures of Dorrie Anne 
I’d like to know what you used in the marinade. Thanks.
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Extra Virgin Olive Oil, apple cider vinegar, Montreal Steak Seasoning, onion powder, oregano, berbere, Lowry’s Seasoned Pepper, Vegesal. It may be a bit puckery, but we’ll see! ;->
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I’ve never heard of berbere, but the rest sounds pretty familiar. I’ve never actually heard of Vegesal but it sounds like a combination of vegetable seasoning/salt.
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I did a post on berbere. I’ll see if I can find it for you. Vegesal is a VERY old seasoning that I have been using for over fifty years. You guessed it exactly right. It’s one of those things that once you use it, regular salt tastes . . . well, peculiar . . . too sharp. Gaylord Hauser was the originator of it, but probably sold out years ago. It is lovely. We don’t leave home without it.
Here’s the berbere post: https://dorrieanne.wordpress.com/2014/05/20/berbere/
A neat trick: Just put the name of the blog and the key word into Google. That’s what I did to find this quickly. It was the first hit.
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I’ve been using bags to marinade forever, but don’t know where I first learned of it. Six breasts ought to make quite a few meals for the two of you.
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I always used bags, too, but this is the first time I left it in the bowl. Usually I squeeze the air out and then leave it on the counter or in the refrigerator, and then just flip it around to coat all sides. This method kept everything “under water”, so to speak. All surfaces are coated all the time. Almost time to cook them! ;->
Yes, lots of meals. We usually split a breast, with sometimes a wee bit left over to go into soup later, or a sandwich, or dropped into a salad.
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It is an old trick, but it’s always good to re-introduce such tricks. 🙂
For individual portions, Ziplock works great too.
Love the amount of olive oil in your marinade!
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The “trick” for me was leaving the bag and all in the bowl. It kept the breasts incredibly moist and delicious. I’m already anticipating the next meal using them.
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oops 🙂
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really good idea
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I am still licking my lips when I think about the beef rolls I made Saturday. I made it for my guys for Sunday, too, but I was unfortunately away for a fleamarket. I got some potatoes with that wonderful sauce, delicious. I filled the beef rolls with creme fraiche with spices and wild garlic and covered the beef with some mustard inside first. 🙂
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Sounds most deeelicious! Mustard and beef – yum!
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yum and slobber, hehe
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Hummm. We used to marinade in a glass pan, no cover at all. Back in the old days. I like the idea of doing it in a baggie, so there’s no messy, oily cleanup. And the bowl trick is the icing on the cake. Leave in the fridge until ready to cook, and there’s no clean-up. Thanks!!
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Yes, the cleanup was sooo easy. I just put the icky plastic bag into the covered garbage container on my sink – no washing. I had to cook the breasts in three batches, so the marinade stayed close around the second and third batches. The smell was heavenly while they roasted.
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I’ve used zip lock bags to marinade meats in. Nice to see it can be done with more budget conscious bags. 🙂
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It’s easier to push the air out, too. Just give the top a twirl, fold it over on itself, and double wrap with a twist tie. Works great!
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I like the idea of using the bag in the bowl better, too!
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It really worked out well. The marinade stayed close to each piece until it was time to roast it.
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Lovely, Judilyn. I bet that was some tasty goodness.
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”Twas really good. Using leftovers tonight with potatoes O’Brien and kale.
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Awesome!
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