Microwaving Poultry

Microwave ovens do not always heat food deeply or evenly enough, and power levels vary from brand to brand, so it is suggested that stuffed poultry, particularly turkeys, be prepared in the conventional oven. The microwave manufacturers’ instructions should be followed for preparing all other poultry. This is equally true when it comes to thawing poultry or any other frozen food. Once thawed in the microwave oven, the poultry should be cooked immediately.

In general, microwave directions call for smaller pieces of poultry rather than whole fowl. If a recipe calls for chicken pieces, a microwave can be handy. The poultry pieces are arranged skin side up, with the thickest portions toward the outside of the dish and any loose flaps of skin tucked under. The dish is covered with wax paper or plastic wrap and cooked on high for about 8 minutes per pound, or according to the manufacturer’s directions. Chicken breasts are heated on high for about 10 minutes or until well done. The pieces should be rotated at the 5-minute mark.

Flavor and appearance are enhanced if the pieces are initially covered with browning sauce, barbecue sauce, or some other topping. Cooking is completed when the flesh is firm and fork tender, and the juices run clear instead of pink. However, temperature readings, being more accurate, are recommended. The finished pieces should be let to stand about five minutes before serving. If they are to be used in a salad or other dish, it is best to chill them in the refrigerator for at least two hours. Two boned, skinned, chicken breasts will yield 1 cup of cubed chicken meat.