Microwave Roast Chicken Recipe

Smart cooks keep their kitchens cool with roast chicken cooked in the microwave that produces succulent, moist chicken.

The recipe, 'Roast your Chicken in the Microwave', is for smart cooks who want to keep their kitchens cool and retain their sanity on a day when the temperature outside is 110 degrees in the shade. You know those days when you come home from work absolutely drained and your family greets you with "Hey Mom! What's for dinner? I'm starved." You will no longer reach for your nerve pills because you have roast chicken in the microwave to the rescue. This chicken retains its moisture and is very succulent.

EQUIPMENT:

microwave* (see note below)

casserole dish large enough to hold chicken

small saucer to fit into casserole dish (turned upside down)

wax paper

*NOTE:

The cooking times and size of chicken listed are for a 700-watt microwave. If your microwave's watts are higher or lower then decrease or increase cooking times accordingly.

INGREDIENTS:

whole fryer or roasting chicken approx. 3 ½ lbs.

Large cooking onion-chopped

Poultry seasoning

Salt

Pepper

any other seasonings of your choice:

Celery flakes-optional

Parsley flakes-optional

Method:

1- Empty all the cavities.

2- Wash your thawed chicken thoroughly.

3- Season the cavities and the outside of the chicken with the seasonings listed or your favourites.



4- Stuff all the cavities with the chopped onion.

5- Prick skin in several places.

6- PLACE - INVERTED - saucer in casserole dish.

7- Place chicken breast side down on top of inverted saucer.

8- Cover with wax paper and tuck in the edges inside the dish.

9- Cook on high (100%) for about 15 minutes.

10- Turn chicken breast side up on saucer.

Rotate dish- ½ turn if no turntable.

Cover again with wax paper.

11- Cook on high (100%) for about 10 to 15 minutes more or until juices run clear when pierced.

Let stand 10 minutes.

Skin removes easily by peeling back.

Serves approximately four people.

Cooking time: approx. 25 minutes

GRAVY:

Pour drippings (½) cup into four cup measuring cup. Spoon off most fat. Add a bit of hot water if necessary to bring it up to the ½ cup amount. Stir in flour, salt and pepper until smooth. Whisk in more flour until you have a smooth, gravy consistency. Cook on high (100%) for about 4 minutes until it boils and thickens. Stir after each minute. Makes approximately 1 ½ cups.

Note: You can make a stuffing of bread and onion with your favourite seasonings but the chopped onion gives it plenty of flavour and speeds up the process when you're hot and tired.

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