The Perdue Chicken Cookbook Part 6

CURRY-GLAZED b.r.e.a.s.t.serves 4 Curry powder is a blend of many spices, so you don't need to combine spices yourself. Indian Curry Powder is mild and Madras Curry Powder is quite hot.

1 whole roaster breast 2 tablespoons b.u.t.ter or margarine 1/4 cup honey 2 tablespoons Dijon mustard 2 teaspoons curry powder 1/4 teaspoon salt or to taste Place breast bone side down on a microwave-safe roasting utensil.

Place b.u.t.ter in a 2-cup gla.s.s container; microwave at HIGH (100% power) 45 seconds. Stir in honey, mustard, curry powder and salt; brush mixture all over breast. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 12 minutes per pound. Baste breast and rotate utensil 3 or 4 times during cooking. Let stand, covered with wax paper, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when breast is cut near bone.

HAM AND CHICKEN ROLL-UPSServes 4 If you can't easily find the prosciutto called for in this recipe, subst.i.tute any thinly sliced ham, such as the pre- sliced ham you find in the deli section of your supermarket. Or try thin slices of smoked turkey ham.

If you slice the cooked Roll-Ups crosswise, they make wonderful hors d'oeuvres or appetizers.

4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast 1 tablespoon olive oil 1 teaspoon dried rosemary, crumbled Salt and ground pepper to taste 4 thin slices prosciutto Place chicken breast halves between 2 sheets of plastic wrap and pound to 1/2-inch thickness. Skip the previous step if you are using thin sliced boneless roaster b.r.e.a.s.t.s.

Brush b.r.e.a.s.t.s with olive oil to help seal in moisture; sprinkle with rosemary, salt and pepper. Roll up each breast half, starting from narrow end. Wrap a slice of prosciutto around each roll.

In 8-inch square microwave-safe baking dish, place chicken rolls seam side down. Cover with wax paper. Microwave at HIGH (100% power) 8 minutes, rotating dish 2 or 3 times during cooking. Let stand 5 minutes. Check for doneness after standing; juices should be clear with no hint of pink when chicken is cut near center.

HEAVENLY CHICKENServes 4 If you're using fresh asparagus spears for this, here's how to tell the tender part from the part that's too tough and fibrous to be good eating. Take the bud end of an asparagus spear in one hand and the b.u.t.t end in the other and then bend the spear until it breaks. The part on the bud side is tender enough to use. The spears will always break at just that point. But don't throw away the tough end. If you peel the tough end with a potato peeler, you'll get down to the tender, edible part underneath and can use that portion also. Cook the leftover parts until tender and use them in soups or omelettes.

4 chicken breast halves 12 fresh or frozen asparagus spears 1/4 cup water 1/4 cup b.u.t.ter or margarine 4 tablespoons flour 1/8 teaspoon ground ginger 1 1/2 cups chicken broth 1/2 cup dry white wine Salt and freshly ground pepper to taste 1/4 cup chopped pecans 1/4 cup crushed crackers On microwave-safe roasting pan, arrange b.r.e.a.s.t.s, bone side up, in a circular pattern. Cover loosely with plastic wrap; microwave at MEDIUM-HIGH (70% power) 8 minutes per pound. Halfway through cooking time turn b.r.e.a.s.t.s over; re- cover with plastic wrap and complete cooking. Let stand, covered, 10 minutes.

Rinse asparagus and remove tough end. On microwave-safe rack, arrange asparagus with stem ends toward outside.

Place rack in microwave-safe utensil. Add water; cover with plastic wrap. Microwave at HIGH (100% power) 5 to 7 minutes or until tender-crisp. Let stand, covered, 3 to 5 minutes.

In 4-cup gla.s.s container, place b.u.t.ter; microwave at HIGH 1 minute. Blend flour and ginger into melted b.u.t.ter.

Gradually add chicken broth, wine, salt and pepper, stirring constantly. Microwave at HIGH 5 minutes or until thick and smooth, stirring 3 times.

In 12 x 8-inch microwave-safe dish, arrange cooked asparagus, with stem ends toward outside; pour half of wine sauce over asparagus. Arrange chicken b.r.e.a.s.t.s on top with meatier portions toward outside; spoon remaining sauce over b.r.e.a.s.t.s. Sprinkle pecans and cracker crumbs on top; cover with a double thickness of paper towels. Microwave at MEDIUM-HIGH 5 minutes or until heated through.

MICROWAVE MARMALADE DRUMSTICKSServes 4 This recipe calls for a microwave-safe utensil. Do you know how to tell for sure if your utensil is suitable?

1. Place the utensil and a cup of water side by side in the microwave oven.

2. Turn the oven to the HIGH setting for 1 minute. If the dish is warm, then it is absorbing microwave energy.

Do not use it in the microwave oven.

5 roaster drumsticks 2 tablespoons b.u.t.ter or margarine 3/4 cup finely chopped onion 1/2 cup orange marmalade (You can also use current jelly) 1/2 teaspoon curry powder In 9-inch microwave-safe utensil, combine b.u.t.ter and onion.

Cover; microwave at HIGH (100% power) 5 minutes. Blend in marmalade and curry powder; turn drumsticks in mixture.

Place drumsticks with meatier portions toward outer edge of utensil; cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 12 minutes per pound. Halfway through cooking time, turn chicken over, re-cover with wax paper and microwave remaining time.

Let stand, covered, 15 minutes.

SAUCY MICROWAVE CHICKEN WINGSServes 4 To make an attractive presentation, try tucking the tip of each wing under to form a triangle.

1/2 cup honey 1/4 cup soy sauce 2 tablespoons ketchup 1 small clove garlic, minced 16 chicken wings In 12 x 8-inch microwave-safe utensil, combine all ingredients except wings; turn wings in mixture. Cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 8 minutes per pound, turning wings over 3 to 4 times during cooking.

Let stand, covered, 10 minutes.

TEX-MEX DRUMSTICKSServes 4 Removing skin from chicken is an easy way to reduce calories, and because moisture doesn't evaporate readily in microwave cooking, the chicken will remain juicy and flavorful.

6 chicken drumsticks 1/4 cup finely chopped pecans 1/4 cup fine, dry bread crumbs 1 tablespoon minced fresh parsley 1 teaspoon chili powder 1/4 cup taco-flavored or other pourable salad dressing Remove skin from drumsticks. On wax paper, combine pecans, bread crumbs, parsley and chili powder. Brush drumsticks with taco dressing, then roll in crumb mixture to coat all sides. Reserve crumbs and dressing.

On microwave-safe roasting pan, arrange drumsticks in circular pattern, with meatier portions toward outside.

Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn drumsticks over, spoon on remaining dressing and sprinkle with reserved crumb mixture. Cover with a double thickness of paper towels. Complete cooking, removing paper towels during last 2 minutes. Let stand, uncovered, 5 minutes before serving.

MICROWAVE CHICKEN b.r.e.a.s.t.s PAPRIKASHServes 4 One way of avoiding having your eyes tear when the slicing the onion in this recipe is to do the cutting under running tap water. The vapors that hurt your eyes won't have a chance to get into the air, but instead will just wash down the drain.

2 tablespoons vegetable oil 2 green peppers, thinly sliced 1 large onion, thinly sliced 1 can (8-ounces) tomato sauce 1 tablespoon sweet paprika 1/2 teaspoon dried marjoram 1/2 teaspoon salt or to taste Ground pepper to taste 4 chicken breast halves 1 container (8-ounces) commercial sour cream 1 tablespoon flour In a 12 x 8-inch microwave-safe utensil, combine oil, peppers and onion. Cover with plastic wrap; microwave at HIGH (100% power) 5 minutes. Stir in tomato sauce, paprika, marjoram, salt, and pepper. On top of tomato mixture, place b.r.e.a.s.t.s bone side up with meatier portions toward outside. Cover with wax paper; microwave at HIGH 5 minutes; reduce power to MEDIUM-HIGH (70% power) and cook 10 minutes per pound. Halfway through cooking time, turn b.r.e.a.s.t.s over and stir mixture. Re-cover with wax paper and microwave remaining time. Let stand 5 minutes.

Stir sour cream and flour into tomato mixture. Cover; microwave at HIGH 1 minute. Stir and let stand 2 minutes.

Pour over chicken b.r.e.a.s.t.s.

CORNISH HENS WITH LEMON TARRAGON SAUCEServes 4 You can get more juice from a lemon if you roll it around on a flat surface first while pressing your palm against it fairly hard. This ruptures the little juice sacks. You'll also get more juice if the lemon is at room temperature rather than just out of the refrigerator.

2 fresh Cornish game hens 1/4 cup flour 1 1/2 teaspoons fresh tarragon, divided, or 1/2 teaspoon dried 1 cup chicken broth Juice of one lemon (about 1/4 cup) Salt and ground pepper to taste 1/2 pound fresh asparagus, or subst.i.tute green beans 2 teaspoons water With sharp knife or poultry shears, cut hens in half, lengthwise. Remove and discard backbone and skin. Coat hen pieces lightly with flour and sprinkle with half of tarragon. Place hens bone side up, with legs to inside, on a microwave-safe roasting utensil.

In a 4-cup gla.s.s container, combine chicken broth, lemon juice, remaining tarragon and pepper. Microwave at HIGH (100% power) 3 to 4 minutes, or until boiling. Baste hens with half of hot broth. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound combined weight of hens. Halfway through cooking time, turn hens bone side down and baste with remaining broth mixture. Re- cover and complete cooking. Let stand, covered, 10 minutes.

Slice asparagus diagonally into 1-inch pieces and place in a 2-quart microwave-safe utensil with water. Cover; microwave at HIGH 3 TO 4 minutes. Let stand 2 minutes; drain and set aside. When ready to serve, add asparagus to lemon sauce and pour over hens.

MICROWAVE HENS JUBILEEServes 2 This is a close cousin of CHICKEN A LA MONTMORENCY, but it's spicier and less sweet.

2 fresh Cornish game hens 1 can (16-ounces) dark sweet cherries in syrup 1/4 cup dry sherry 2 tablespoons cornstarch 1/2 cup chili sauce 1 clove garlic, minced Salt and freshly ground pepper to taste With poultry shears or sharp knife, split hens lengthwise, removing backbone, if desired. In 12 x 8 microwave-safe utensil, arrange hens, bone side up with meatier portions to outside.

In 2-quart microwave-safe utensil, drain liquid from cherries; blend in sherry and cornstarch. Add cherries, chili sauce, garlic, salt and pepper. Microwave at HIGH (100% power) 3 to 4 minutes, stirring once, until mixture begins to boil and thicken. Pour sauce over hens. Cover loosely with wax paper. Microwave at MEDIUM-HIGH (70% power) 8 minutes per pound, turning the hens over halfway through cooking time. Re-cover with wax paper and microwave remaining time. Let stand, covered, 10 minutes.

PINEAPPLE BAKED CORNISH HENSServes 4 Green peppers and most other fresh vegetables are ideal for microwaving. They retain their clear color and stay crunchy and fresh tasting. For extra color, subst.i.tute 1/2 sweet red pepper and 1/2 green pepper for the single whole green pepper.

2 fresh Cornish game hens 1 green pepper, cored, finely chopped 1 medium onion, finely chopped 2 teaspoons vegetable oil 1 can (8-ounces) crushed pineapple in natural juices 2 tablespoons soy sauce 2 teaspoons dry mustard 1/2 teaspoon ground ginger With poultry shears or sharp knife, split hens lengthwise and remove and discard skin. Place hens bone side up on a microwave-safe 12 x 8-inch utensil, arranging with legs to inside.

In a 2-quart microwave-safe utensil, place green pepper, onion and oil. Microwave at HIGH (100% power) 2 to 3 minutes or until pepper is tender. Add pineapple, soy sauce, mustard and ginger; microwave at HIGH 1 to 2 minutes.

Baste hen halves with half of pineapple mixture. Cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound combined weight of hens. Halfway through cooking time, turn hens bone side down and baste with remaining pineapple mixture. Re-cover and complete cooking. Let stand, covered, 10 minutes. Serve with pineapple sauce.

ROSEMARY HENS WITH LIGHT WINE GRAVYServes 4 Game hens are sold both fresh and frozen. If you've selected a frozen one, follow your microwave manufacturer's directions for defrosting and turn and rearrange the birds frequently for even defrosting. I've tried game hens both fresh and frozen, and I found that there's enough of a difference in flavor and tenderness to make me strongly prefer fresh.

2 Cornish game hens 6 sprigs fresh parsley 1 small onion, halved 1 clove garlic, halved 3 small carrots, peeled, cut in 1/2-inch slices (1 cup) 2 medium tomatoes, peeled and cut in wedges, or 6 cherry tomatoes, halved 1 medium zucchini, cut in 3/4-inch slices (1 cup) 1/4 pound mushrooms, quartered (about 1 cup) 1/2 cup chicken broth 1/4 cup dry white wine 1 and 1/2 teaspoon minced, fresh rosemary or 1/2 teaspoon dried Salt and freshly ground pepper to taste 2 tablespoons cold water 2 teaspoons cornstarch Into each hen cavity, place 3 sprigs parsley, 1/2 onion and 1/2 garlic clove.

Place carrots, tomatoes, zucchini and mushrooms in a microwave-safe baking dish. Combine chicken broth, wine and 1/4 teaspoon rosemary; pour over vegetables. Cover with plastic wrap and microwave at HIGH (100% power) 5 minutes. Arrange hens, breast side down, on top. Sprinkle with remaining rosemary and pepper. Cover with wax paper.

Microwave at MEDIUM-HIGH (70% power) 11 minutes per pound combined weight of hens. Halfway through cooking time, stir vegetables; turn hens breast side up and rotate dish.

Re-cover with wax paper.

Remove hens to serving platter, reserving juices for gravy.

Using slotted spoon, arrange vegetables around hens and cover with foil; allow to stand 10 minutes. Cut hens in half to serve.

To prepare gravy, in a 4 cup gla.s.s container, combine water and cornstarch. Slowly add reserved cooking juices (about 3/4 cup) from hens; stir to blend. Microwave at HIGH 2 minutes or until thickened, stirring twice. Serve with Cornish hens.

HONEY MUSTARD ROASTERServes 8 Covering is a key technique in successful microwave cooking. In a conventional oven a sweet honey-mustard basting sauce could overbrown. Instead, in the microwave it dries as the roaster skin cooks and it forms an attractive golden glaze on the bird.

1 whole roaster (about 6 pounds) 4 tablespoons b.u.t.ter or margarine 1/2 cup honey 1/4 cup Dijon mustard 1/4 teaspoon curry powder 1 teaspoon salt or to taste 1/8 teaspoon ground pepper Remove giblets from roaster. With rounded wooden picks, fasten skin across cavity and neck openings. Place roaster, breast side down, on microwave-safe roasting pan.

Melt b.u.t.ter in a 1-cup gla.s.s measuring cup by microwaving at HIGH (100% power) 1 minute. Stir in honey and remaining ingredients; brush roaster with mixture and cover with wax paper. Microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 12 minutes per pound, brushing frequently with honey mixture. Halfway through cooking time, turn roaster breast side up; complete cooking. Let stand, covered, 20 minutes. Test for doneness after standing; juices should run clear with no hint of pink when thigh is pierced. Pour drippings from utensil into remaining sauce mixture in measuring cup; microwave at HIGH 2 minutes or until heated through. Serve sauce with roaster.

MEXICAN MICROWAVE CHICKEN Ca.s.sEROLE Leftover Mexican Chicken Ca.s.serole makes a fast and delicious taco filling. Shred chicken, reheat in sauce and serve with shredded lettuce and cheese and a dollop of sour cream.

2 tablespoons b.u.t.ter or margarine 1 large onion, chopped (1 cup) 1 large green pepper, chopped (1 cup) 1 clove garlic, minced 1 can (14.5 ounces) tomato sauce 2 tablespoons flour 1 teaspoon salt or to taste 1/2 teaspoon ground c.u.min 1/2 teaspoon dried oregano 1/4 teaspoon ground pepper 1 chicken cut in serving pieces 1 can (17-ounces) corn, drained In 3 to 5-quart microwave-safe utensil, combine b.u.t.ter, onion, pepper and garlic. Cover with plastic wrap; microwave at HIGH (100% power) 3 to 5 minutes or until onion and pepper are tender. Stir in tomato sauce, flour, salt, c.u.min, oregano and pepper.

Place chicken pieces, bone side up with meatier portions toward outside of utensil, on top of mixture. Cover with wax paper; microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 10 minutes per pound.

Halfway through cooking time, turn chicken pieces over; re- cover with wax paper and microwave remaining time. Let stand, covered, 10 minutes. Remove chicken pieces to serving dish; cover. Add corn to sauce in utensil; cover with plastic wrap. Microwave at HIGH 2 minutes. To serve, pour sauce over chicken.

PLUM-SPICED CHICKENServes 4 The plum sauce is a low-fat way to make the chicken develop an attractive color as it cooks in the microwave.

1 chicken, cut in half lengthwise 1 cup plum jelly or preserves 1/2 cup chicken broth 1/4 cup chopped onion 3 tablespoons red wine vinegar 1 1/2 teaspoons soy sauce 1/2 teaspoon ground ginger 1/2 teaspoon Chinese five-spice powder (optional) Place chicken halves, skin side down, on microwave-safe roasting utensil, set aside.

In a 4-cup gla.s.s container, combine jelly and remaining ingredients. Microwave at HIGH (100% power) 4 minutes, stirring 3 times. Brush chicken halves with sauce; cover with wax paper.

Microwave at MEDIUM-HIGH (70% power) 10 to 12 minutes per pound, brushing chicken frequently with sauce. Halfway through cooking time, turn chicken halves over; brush with sauce. Re-cover with wax paper; complete cooking. Let stand, covered 15 minutes.

STUFFED CHICKEN CHARLESTON STYLEServes 4 The microwave oven makes it possible to make this succulent roast chicken and all the tr.i.m.m.i.n.gs in less than an hour.

To complete the meal with "baked" potatoes, you can microwave them during the chicken's standing time.

1 whole chicken 4 strips uncooked bacon, diced 1/4 cup chopped onion 1/4 cup chopped celery 1 1/2 cups packaged cornbread stuffing 1/4 cup coa.r.s.ely chopped pecans 5 tablespoons b.u.t.ter or margarine, melted, divided 1/2 cup plus 2 tablespoons dry sherry, divided 2 tablespoons water 2 tablespoons minced fresh parsley 1 teaspoon salt or to taste Ground pepper to taste Remove giblets. In 1 1/2-quart microwave-safe utensil place diced bacon; cover with paper towel. Microwave at HIGH (100% power) 3 minutes or until crisp, stirring twice.

With slotted spoon, remove bacon to paper towel to drain; set aside. Reserve drippings. In same 1 1/2-quart microwave-safe utensil, combine onion and celery; cover with plastic wrap. Microwave at HIGH 2 minutes.

In a mixing bowl, combine onions and celery with stuffing, pecans, and cooked bacon. In cup, blend 2 tablespoons b.u.t.ter, 3 tablespoons sherry and water; toss with stuffing.

Spoon stuffing loosely into cavity and neck openings of chicken. With rounded wooden picks, fasten skin across cavity and neck openings.

Combine 1 tablespoon b.u.t.ter with 1 teaspoon sherry; brush on chicken. Place chicken, breast side down, on microwave- safe roasting utensil; cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound, brushing chicken frequently with b.u.t.ter-sherry mixture and drippings. Halfway through cooking time, turn chicken breast side up; re-cover with wax paper. Complete cooking.

Let stand, covered, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when thigh is pierced Pour pan drippings into a 2-cup gla.s.s container. Add 1/2 cup sherry to roasting utensil to loosen pan juices; pour into container with drippings. Microwave at HIGH 3 minutes; stir in remaining 2 tablespoons b.u.t.ter and parsley. Serve chicken, sliced, with stuffing and gravy.

CHEESY MICROWAVE THIGHSServes 4 Chicken thighs and drumsticks are fairly uniform in size, making them an ideal choice for quick cooking in the microwave.

6 chicken thighs 4 tablespoons b.u.t.ter or margarine, divided 1 cup finely chopped onion 2 tablespoons flour 1/2 teaspoon salt or to taste 1 cup milk 1/2 cup grated Swiss cheese 1/4 cup grated Parmesan cheese 2 tablespoons white wine Pinch freshly grated or ground nutmeg Minced, fresh parsley (optional) Remove and discard skin from thighs. In a 12 x 8-inch microwave-safe utensil, combine 2 tablespoons b.u.t.ter and onion. Microwave at HIGH (100% power) 5 minutes. Arrange thighs in a circular pattern on top of onions. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn thighs over; re-cover with wax paper and microwave remaining time. Let stand, covered, 10 minutes.

Place remaining b.u.t.ter in 4-cup gla.s.s container; microwave at HIGH 30 to 50 seconds. Blend in flour and salt; gradually stir in milk, mixing well. Microwave at HIGH 3 to 5 minutes, stirring frequently, until mixture boils and thickens. Add cheeses, wine and nutmeg; stir until cheese is melted. Pour sauce over chicken thighs; cover with wax paper. Microwave at MEDIUM-HIGH 2 to 3 minutes or until heated through. Garnish with parsley if desired.

CHICKEN MARENGOServes 3-4 Frank admires Napoleon because he was such an effective leader and motivator of men. But Frank has another reason to like the famous French general. Napoleon liked chicken so much that during his campaigns, he ate it almost every night. In 1800 when Napoleon was fighting in Italy, the supply wagons were late and his chef had to scour the countryside for whatever food he could find. The result was a chicken dish made with olive oil, mushrooms, tomato, garlic and other ingredients available from the nearby farms. Napoleon liked the dish so much that he named it "Chicken Marengo," in honor of the battlefield where he had just been fighting, and from then on ordered it served to him after every battle.

6 chicken thighs 2 teaspoons olive oil 2 cups coa.r.s.ely chopped fresh plum tomatoes 1/2 cup chopped green pepper 1/4 cup finely chopped onion 2 cloves garlic, minced 2 tablespoons minced, fresh parsley 1/2 teaspoon dried oregano 1/4 teaspoon ground pepper 1/2 teaspoon salt or to taste Remove and discard skin from thighs. In 3-quart microwave- safe utensil, combine remaining ingredients; cover with plastic wrap. Microwave at HIGH (100% power) 5 minutes, stirring twice. Arrange thighs in circular pattern on top of tomato mixture; spoon mixture over thighs. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn thighs over; re-cover and complete cooking. Let stand, covered, 10 minutes before serving.

CHINESE CHICKENServes 4 The shape of foods affects cooking results. Thin areas cook faster than thicker ones, so meatier portions should always be placed toward the outer edge of the utensil where microwave energy is greater.

4 chicken drumsticks 4 chicken thighs 1/4 cup melted b.u.t.ter 2 tablespoons soy sauce 1/4 teaspoon ground pepper 1/8 teaspoon minced, fresh ginger 1 can (3-ounces) chow mein noodles 1/4 cup sliced almonds Salt to taste Remove and discard skin from drumsticks and thighs. In small bowl, mix b.u.t.ter, soy sauce, pepper and ginger. In blender or food processor fitted with steel blade, finely chop chow mein noodles, almonds and salt; transfer to wax paper. Brush chicken with soy mixture, then roll in noodle mixture to coat all sides. Arrange on microwave-safe roasting pan, with meatier portions toward outside; cover with wax paper. Reserve remaining soy and noodle mixture.

Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound.

Halfway through cooking time turn legs and thighs over; spoon on remaining soy mixture and sprinkle with remaining noodle mixture. Cover with a double thickness of paper towels. Complete cooking, remove paper towels during last 2 minutes. Let stand, uncovered, 5 minutes before serving.