| 1 | This isn"t a recipe per se but rather a method of "browning" a chicken in the microwave. |
| 2 | You can combine the process with other recipes and come up with a really delicious, visually appealing dish. |
| 3 | This is from "micro wave meats step-step." it"s part of the micro wave cooking school series put out by litton. |
| 4 | Barbara methven wrote it. |
| 5 | "when a whole chicken is microwaved uncovered, it is similar to conventionally roasted. |
| 6 | The skin does not crisp but it develops some browning. |
| 7 | For more even color, use a browning agent or a glaze. |
| 8 | To prevent streaking, scrub off any oily film on the chicken skin with a vegetable brush and hot water before applying the browning mixture. |
| 9 | "wash and dry chicken well. |
| 10 | Mix equal parts bouquet sauce and melted butter; rub or brush it into skin. |
| 11 | (if preferred, glaze chicken after half the cooking time). |
| 12 | "place chicken breast side down in baking dish. |
| 13 | Microwave at high for the first 3 minutes. |
| 14 | Reduce power to 50% (medium). |
| 15 | Microwave for remainder of first half of time. |
| 16 | "turn breast side up. |
| 17 | (glaze, if desired). |
| 18 | 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. |
| 19 | I"ve used thick soy with good results. |
| 20 | (add a little sherry and ginger and you end up with soy sauce chicken). |
| 21 | It"s best to rub the sauce in with your fingers. |
| 22 | If you use a brush it will probably cover as uniformly. |
| 23 | About 1 teaspoon of butter or margarine and an equal amount of soy or bouquet seem to be about right for a whole chicken. |
| 24 | The result is really amazing. |
| 25 | The chicken comes out moist and tender, much like a chinese steamed chicken only brown. |
| 26 | It"s good just that way with various oriental dips++mustard, chopped up green onions, hoisin sauce, etc.++if you"re into that. |
| 27 | I don"t use my microwave much for primary cooking but this is one dish that i do use it for. |
| 28 | In fact, i got so hungry looking at the pictures that i think i"ll go nuke one now! |
