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POULTRY COOKING TABLE
Cooking
POULTRY
Cooking Poultry: General Directions
• Prepare 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 of
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 Table below provides detailed
directions, Power Level, and Cooking Time settings for
most cuts and types of poultry.
POULTRY
Chicken pieces
(2
½
-3 lbs.)
Chicken whole
(3-3
½
lbs.)
Cornish Hens
whole
(1-1
½
lbs. each)
POWER LEVEL
HI
HI
HI
COOKING TIME
4
½
-5
½
minutes
per lb.
12-13 minutes
per lb.
6-7 minutes
per lb.
DIRECTIONS
Before cooking, wash pieces and shake the water off.
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.
Before cooking, wash and shake off water. Place breast
side 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.
Before cooking, wash and shake the water off. 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 butter or browning agent and seasonings if
desired. Cook until 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.