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Chicken
Cooking Poultry: General Directions
P
repare the poultry for cooking.
– Defrost completely.
– Arrange poultry pieces with thicker pieces
at the outside edge of the baking dish.
When cooking legs, arrange them like
the spokes of a wheel.
– Cover the baking dish with waxed paper
to reduce spattering.
– Use a browning agent or cook with a
sauce to give a browned appearance.
Watch the poultry as it cooks.
– Drain and discard juices as they
accumulate.
– Shield thin or bony pieces with small strips
o
f aluminum foil to prevent overcooking.
Keep foil at least 1 inch from the oven
walls and other pieces of foil.
Poultry is done when it is no longer pink
and the juices run clear. When done,
the temperature in the thigh meat
should be 180-185°F.
Let the poultry stand after cooking covered
with foil for 10 minutes.
The Poultry Cooking Chart below provides
detailed directions, Power Level, and Cooking
Time settings for most cuts and types
of poultry.
Safety Instructions Operating Instructions
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Consumer Support
Chicken Cooking Chart
Chicken Power level Cooking time Directions
Chicken pieces HI 4
1
⁄2-5
1
⁄2 minutes Before cooking, wash pieces and shake the water off.
(2
1
⁄2-3 lbs.) per pound Place pieces in a single layer in a microwavable baking
dish with thicker pieces to the outside. Brush with butter
or browning agent and seasonings if desired. Cover with
waxed paper. Cook until no longer pink and juices run
clear. Let stand covered 5 minutes.
Chicken whole HI 12-13 minutes Before cooking, wash and shake off water. Place breast-side
(3-3
1
⁄2 lbs.) per pound down on a microwavable roasting rack. Brush with butter
or browning agent and seasoning if desired. Cover with
waxed paper. Cook 1⁄3 of estimated time. Turn breast
side up, brush with butter, or browning agent. Replace
waxed paper. Cook 1⁄3 of estimated time again. Shield if
necessary. Cook remaining 1⁄3 of estimated time or until
no longer pink and juices run clear. Let stand covered
with foil 10 minutes. (The temperature may rise about 10°F.)
The temperature in the thigh should be 180°F-185°F when
the poultry is done.
Cornish Hens HI 6-7 minutes Before cooking, wash and shake the water off.
whole per pound Tie wings to body of hen and the legs to tail. Place hens
(1-1
1
⁄2 lbs. each) breast side down on a microwavable rack. Cover with
waxed paper. Turn breast-side up halfway through cooking.
Shield bone ends of drumsticks with foil. Remove and
discard the drippings. Brush with butter or browning agent
and seasonings if desired. Cook until no longer pink and
juices run clear. Remove the hens from the microwave oven
when they reach the desired temperature. Let stand covered
with foil 5 minutes. (The temperature may rise about 10°F.)
The temperature in the breast should be 170°F before
serving.