POULTRY
Cooking Poultry: General Directions
•Prepare the poultry for cooking.
-Defrost completely.
-Arrange poultry pieces with thicker pieces at the out- side edge of the baking dish. When cooking legs, arrange them like the spokes of a wheel.
-Cover the baking dish with waxed paper to reduce splattering.
-Use a browning agent or cook with a sauce to give a browned appearance.
•Watch the poultry as it cooks.
-Drain and discard juices as they accumulate.
-Shield thin or bony pieces with small strips of alu- minum foil to prevent overcooking. Keep foil at least 1 inch from the oven walls and other pieces of foil.
•Poultry is done when it is no longer pink and the juices run clear. When done, the temperature in the thigh meat should be
•Let the poultry stand after cooking covered with foil for 10 minutes.
The Poultry Cooking Table below provides detailed direc- tions, Power Level, and Cooking Time settings for most cuts and types of poultry.
POULTRY COOKING TABLE
| POWER | COOKING |
|
POULTRY | LEVEL | TIME | DIRECTIONS |
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Chicken pieces | HI | Before cooking, wash pieces and shake the water off. | |
| per pound | Place pieces in a single layer in a microwavable baking | |
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| dish with thicker pieces to the outside. Brush with butter or |
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| browning agent and seasonings if desired. Cover with |
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| waxed paper. Cook until no longer pink and juices run |
|
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| clear. Let stand covered 5 minutes. |
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|
Chicken whole | HI | Before cooking, wash and shake off water. Place breast | |
| per pound | side down on a microwavable roasting rack. Brush with | |
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| butter, or browning agent and seasoning if desired. Cover |
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| with waxed paper. Cook 1⁄3 of estimated time. Turn breast |
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| side up, brush with butter, or browning agent. Replace |
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| waxed paper. Cook 1⁄3 of estimated time again. Shield if |
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| necessary. Cook remaining 1⁄3 of estimated time or until no |
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| longer pink and juices run clear. Let stand covered with |
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| foil 10 minutes. (The temperature may rise about 10° F.) |
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| The temperature in the thigh should be 180° |
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| when the poultry is done. |
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|
Cornish Hens | HI | Before cooking, wash pieces and shake the water off. | |
Whole |
| per pound | Tie wings to body of hen and the legs to tail. Place hens |
|
| breast side down on microwavable rack. Cover with | |
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| waxed paper. Turn breast side up halfway through |
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| cooking. Shield bone ends of drumsticks with foil. |
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| Remove and discard drippings. Brush with butter or |
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| browning agent and seasonings if desired. Cook until |
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| no longer pink and juices run clear. Remove hens from |
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| microwave when they reach desired temperature. |
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| Let stand covered with foil 5 minutes. (Temperature may |
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| rise about 10° F). Temperature in breast should be 170° F |
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| before serving. |
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