Micro-Cooking Poultry

Ingredients

This technique card does not require a separate ingredient list.

Instructions

1. To micro-cook a whole bird, rinse thoroughly and pat the bird dry. Tie the legs to the tail and twist the wing tips under the back. Place the bird, breast side down on a rack in a baking dish. Brush with melted margarine or butter. Cover with waxed paper. Micro-cook on the power specified and for the time given or till done. After half of the cooking time, turn the breast side up and brush again with melted margarine or butter. (If desired, insert a temperature probe into the thigh, not touching the bone.)
2. The bird is done when the drumsticks move easily in their sockets, the temperature is 185° in several spots, no pink remains, and the juices run clear. If the wing and leg tips or other areas are done before the rest, shield these areas with small pieces of foil (check your owner's manual to see if foil is allowed in your oven). Let cooked birds weighing more than 2 pounds stand, covered with foil, for 15 minutes.
3. To micro-cook poultry parts, rinse thoroughly and pat dry. Arrange in a baking dish with meaty portions toward edges of dish, tucking thinner end boneless portions pieces are crowded in the dish, omit the neck, back, or wings. Cover with waxed paper (Or for skinless poultry, cover with a lid or vented circle plastic wrap). Micro-cook on the power level specified and for the time given or till done, rearranging, stirring, and turning pieces over after half of the cooking time.