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Poultry
Cooking Poultry: General Directions
o Prepare the poultry for cooking.
- Defrost completely.
- Arrange poultry pieces with thicker pieces st the
outside edgs of the baking dish, When cooking
legs arrange them like the spokes of a wheel,
- Cover the baking dish with waxed paper to reduce
splattering,
- Use a browning agent or cook with a sauce to give
a browned appearance
o Tend the poultry as it cooks,
- Drain and discard juices as they accumulate.
Shield thin or bony pieces with smat{ strips of
aluminum foil to prevent overcooking, keep foil at
least 1 inch from the oven wails and other pieces
of foil,
o The poultry is done when it is no Ionge; pink and the
juices run clear. When done, the temperature in the
thigh meat should be 180-1850F,
o Let the poultry stand after cooking covered with foil
for 10 minutes.
The Poultry Cooking Table below provides detailed
directions, Power Level and Cooking Time settings for
most cuts and types of poultry.
Poultry Cooking Table
Chicken pieces
(2_/2-3Ibs).
Chicken whole
(3-31/_,Ibs)
',_Omlsh Hens
Whoie
1-1 us Ibs. each)
POWER
LEVEL
Ht
Hi
Ht
COOKING
TIME
I
5-6 minutes i
per pound /
i
I
I
i
J
13-14 minutes
per pound
1
i
t
7-8 minutes
per pound
DIRECTIONS
Wash and diy poultry, Place pieces in a single tayer in'a
microwavaMe 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 cleat'.
Let stand covered 5 minutes,
Wash and dry poultry. Place breast side down on a
microwevaMe roast rack. Brush with blotter, 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 !/3 of estimated time or unti!
no longer pink and juices run clear. Let stand covered
with foil 10 minutes. (The temperature may rise about
10 "F,) The temperature in thigh should be 180 °F-185 °F
when the poultry is done,
Wash and dry poultry. Tie wings to body of hen and the
legs to tail. Place hens breast side down on
microwavable rack, Cover with waxed paper, Turn
breast side up halfway through cooking, Shield bone
ends of drumsticks with foil, Remove and discard
drippings. Brush with butte_ or browning agent and
seasonings if desired, Cook untiI no longer pink and
juices run clear. Remove hens from microwave when
they reach desired temperature, Let stand covered with
foil 5 minutes, (Temperature may rise about 10 _F).
Temperature in breast should be 170 _F before serving,
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