1 free flow recipe
Directions
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.
Servings: 1 servings
Microwave Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Microwave; Poultry
The History of Recipes
Written cooking instructions as an idea can be traced back into the far past, in fact as far back as the early Egyptians, and potentially, even further back. However, generally, these early cook books were just very simple pictorial instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in Roman times 25BC a man called Apicius created a number of scripts which described recipes cooked by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius informs us how the ancient Romans used a good variety of herbs, including a few that will be familiar to modern cooks like basil, mint and parsley. Closer to modern times, we have two books dating from the 14th Century ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of food prepared for the nobility of that time. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the holy lands, such as rosemary and coriander. These new foods and spices caused an outbreak in books on cookery, most of which still exist in academic collections. During the succeeding few centuries, the rich families of the West tried to offer the most exotic banquets, and consequentially cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, cooking publications were starting to become popular mostly due to better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Microwave Chicken recipe.
