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This looks like good opportunity to repost one of the few things that
I make in the microwave. It turns out so good that it's almost
enough to make me think that microwaves are good for something
besides defrosting the parrot food.
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 developes 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
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 Ceideberg; November 15 1992
Servings: 1 servings
Microwave Roasted Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Microwave; Poultry
The History of Recipes
We can track the history of meal recipes way back into distant history, at least as far back as the Egypt of the Pharoahs, and maybe even further. In practice though, generally, these early records were just very simple pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Romans made use of a good variety of aromatic flavours, including some familiar names like basil, fennel and dill. As our culinary historical trip moves to more modern times there were two interesting recipe books which date from the fourteenth century : a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that is served today, but instead recipes for the types of meals prepared for the upper classes. In the 15th century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new herbs and spices led to an outbreak in books on cookery, the majority of which are kept safe in private collections. Over the following few centuries, the rich and powerful families of the West tried to serve up the most exotic banquets, and because of this the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cookery books are increasing in popularity mostly due to higher levels of literacy, people having increased spare time and a general increase in wealth. The introduction of television gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Microwave Roasted Chicken recipe.
