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This isn't a recipe per se but rather a method of 'browning' a chicken in the microwave. You can combine the process with other recipes and come up with a really delicious, visually appealing dish.
This is from "Micro Wave Meats Step-Step." It's part of the Micro Wave Cooking School series put out by Litton. Barbara Methven wrote it.
"When a whole chicken is microwaved uncovered, it is similar to conventionally roasted. The skin does not crisp but it develops some browning. For more even color, use a browning agent or a glaze. To prevent streaking, scrub off any oily film on the chicken skin with a vegetable brush and hot water before applying the browning mixture.
"Wash and dry chicken well. Mix equal parts bouquet sauce and melted butter; rub or brush it into skin. (If preferred, glaze chicken after half the cooking time.)
"Place chicken breast side down in baking dish. Microwave at High for the first 3 minutes. Reduce power to 50% (Medium). Microwave for remainder of first half of time.
"Turn breast side up. (Glaze, if desired.) Microwave for second half of time, or until legs move freely and inner thigh meat is done." The bouquet sauce she refers to is Kitchen Bouquet or any similar product. I've used thick soy with good results. (Add a little sherry and ginger and you end up with Soy Sauce Chicken.) It's best to rub the sauce in with your fingers. If you use a brush it will probably cover as uniformly. About 1 teaspoon of butter or margarine and an equal amount of soy or bouquet seem to be about right for a whole chicken.
The result is really amazing. The chicken comes out moist and tender, much like a Chinese steamed chicken only brown. It's good just that way with various Oriental dips++mustard, chopped up green onions, hoisin sauce, etc.++if you're into that. I don't use my microwave much for primary cooking but this is one dish that I do use it for. In fact, I got so hungry looking at the pictures that I think I'll go nuke one now!
Posted by Stephen Ceideburg; January 28 1991.
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