Bl2—Lancaster Farming, Saturday, September 1,1984
THE
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BLOOMER J
Enjoy roast stuffed chicken
made in your microwave
Chicken is one of the easiest
foods to cook in your microwave.
The meat comes out very juicy and
moist, unless it is overcooked. The
fat layer in the skin keeps the meat
from drying out, so you can roast
small chickens on high power if
you are in a hurry.
Chicken roasted in the
microwave will get brown! The fat
in the skin browns mcely, but will
never be quite as brown as when
cooked in your range. Basting with
Browning Butter (recipe below)
helps it brown more. The larger
the chicken, the longer the cooking
time, and the browner the skin.
The biggest difference in
microwaved chicken is that the
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Saturday, September 1
Lancaster Society 3 meets for a
family night corn and doggie
roast at 6 p.m. at Walter’s
Meadow.
Lancaster Society 6 meets at Mrs.
Ray Huron’s. Dues are due.
Everybody will tell about a
school experience.
Tuesday, September 4
Lancaster Society 35 meets for the
Market Basket 1984 program by
Doris Thomas.
Thursday, September 6
Lancaster Society 17 meets for an
auction.
Friday, September 7
Lancaster Society 1 weekend
retreat at Camp Hebron.
Program to be announced.
Saturday, September 8
Lancaster Society 7 will meet for a
program by Arthur Rohrer on
the Needlework Guild.
Lancaster Society 25 meets at
Meadow Hills Dining House for
their anniversary banquet. Sam
Goss will give a program on
safety.
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skm is not dry and crispy. Even
though it is brown, the skin will be
soft and damp. If your family
enjoys crisp poultry skin, put the
chicken under a broiler or in a hot
(450°) oven during its standing
time. On the Phil Donahue Show
one morning, Julia Child used a
blow torch to crisp the skin on her
microwave chicken!
Try my favorite recipe for roast
chicken. It’s fast, easy, and good
enough for company. Notice that
these roasting directions are not
very different from conventional
directions, other than the time
difference.
1 whole fryer or roasting chicken
(knowing the exact weight of your
chicken is important since this is
used to figure the cooking time.)
2 cups of your favorite stuffing
(or “stuff” chicken with a large
onion cut in half)
2 pieces of string or heavy
thread, about 18” long
Wax paper
Microwave roasting rack,
“bacon cooker”, or a flat 12 x 8-
inch glass dish with an upside
down saucer in it.
1. Make sure your chicken is
completely thawed before cooking.
2. Wash, dry and stuff chicken.
You may sprinkle the cavity with
salt, pepper, etc. if you wish.
However, do not sprinkle salt on
the outside of the chicken; this
causes the skin to split during
cooking. You may use pepper or
any other herbs or spices you like
on the outside.
3. Put the heel of a loaf of bread
in the opening to hold the stuffing
in, or sew it closed. Do not use
metal skewers.
4. Truss the chicken: Cross the
ends of the drumsticks and tie
them together with one piece of
string. Place the wings up against
the sides of the breast and tie the
other string around the entire front
of the chicken to hold them there.
Do not fold the wings underneath
the chicken, they stick out too
much and will get dried out
(overcooked).
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Roast Chicken
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0. Put the chicken upside down
(so the back is up) on the roasting
rack. It should be raised in the pan
so the juices can drain away from
the meat. Baste with Browning
Butter and cover loosely with wax
paper.
6. Figure the cooking time:
Poultry roasts best at medium
high (70.7) for 10 minutes per
pound. Add 1/2 pound to the weight
of your chicken for the stuffing, if
you have stuffed it. A four pound
stuffed chicken would cook for 45
minutes (4 1/2 x 10 = 45) on
medium high (70.7).
7. Set your microwave to cook for
half the cooking time on medium
high (70.7). If you have stages or a
memory on your oven, set half the
cooking time in memory 1,
program a pause so the oven
reminds you to turn the chicken
over, and set the second half of the
cooking time in memory 2.
8. When the oven stops after half of
the cooking time, turn the chicken
over. Drain off any juices from the
bottom of the pan (save for gravy,
if desired), baste the top with
Browning Butter, and replace the
wax paper.
9. Cook for the second half of the
cooking time on medium high
(70.7).
10. Let the chicken stand for 10
minutes before you check to see if
it is done. It can stand in the oven
with the power off, or covered with
foil on your counter. Standing time
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gives the center time to finish
cooking.
11. Test for doneness by cutting
the string tying the legs closed and
cutting through the skin
between the leg and side of the
body. Pull the leg out slightly and
look at the meat along the thigh
bone. If the meat or juices are still
pink, cut the other leg open and
cook the chicken for 1 to 2 minutes
longer, or until no longer pink.
Tip: Small chickens may be
roasted on high power for 7
minutes per pound, if you are in a
hurry. Be sure to include the
standing time, or the center won’t
be done.
Browning Butter
1/2 stick butter or margarine
(unsalted if possible)
1/2 teaspoon each; pepper,
thyme, parsley, Worchestershire
sauce, and Kitchen Bouquet.
1 teaspoon white wine or lemon
juice, optional
Melt the butter (use high for 30-
45 seconds) in a measuring cup and
stir in the remaining ingredients.
Baste on poultry before roasting.
Note: The times above are for
microwaves with 600-700 Watts of
power. For 500-600 W, add 10
seconds per minute; for 400-500 W,
add 20 seconds per minute.
Send your questions on
microwave cooking to The Micro
Way, R.D. 3, Box 338, Altoona, Pa.
16601.
Copyright 1914, Lani Bloomer
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