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POULTRY
Microwave-cooked chicken is juicy and succulent. Whole poultry becomes golden but not crisp. For the
crisper, conventional crust, pop the poultry in your conventional oven at 450°F for 10 to 15 minutes. The
same technique is also convenient when barbequing. Defrost and precook in your microwave oven then
flash-cook on the grill for that barbeque flavor.
Cooking Poultry: Tips & Techniques
l
Defrost poultry completely before cooking.
l
Arrange poultry so that thicker pieces face the outside of the baking dish. If cooking legs, arrange them like
spokes of wheels.
. Cover the baking dish with waxed paper to minimize spattering.
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Turn over both whole poultry and poultry pieces to ensure even cooking.
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Drain and discard juices as they accumulate.
. Shield thin or bony pieces with small strips of aluminum foil to prevent over cooking. Keep foil at least one
inch from oven walls and other pieces of foil.
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Use a browning agent or cook with a sauce to give browned appearance.
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Cook poultry until no longer pink and juices run clear. Temperatures in thigh meat should be 185OF when
done. Let stand covered with foil 10 minutes.
POULTRY COOKING TABLE
Poultry
Power 1
Cooking
Level ~
Time
Special Instructions
CHICKEN
Breasts, boneless
1 half breast
(4-5 oz.)
1 whole b east
(10-12 oz.)
2 whole bnasts
(20-24 oz.)
Cut up fryer
(2X-3 Ibs.)
Whole
(3-3’12 tbs.)
HIGH
HIGH
5
6-6X mrnutes
per pound
5%6% minutes
per pound
5-6 minutes
per pound
5-6 minutes
per pound
13-14 minutes
per pound
Wash and dry poultry. Remove skin and place
breasts, thickest portion to outside, in
microwavable baking dish. 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 3 minutes.
I-~
Wash and dry poultry. Place pieces in single layer
~ in 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.
t
Wash and dry poultry. Place breast side down on
microwavable roast rack. Brush with butter, or
browning agent and seasoning if desired. Cover
with waxed paper. Cook ‘/a of estimated time. Turn
breast side up, brush on butter, or browning agent.
Replace waxed paper. Cook % of estimated time
again. Shield if necessary. Cook remaining % of
~
estimated time or until no longer pink and juices
run clear. Let stand covered with foil 10 minutes.
(Temperature may rise about lOoF). Temperature
1 in thigh should be 1i30°F-1850F when done.
50