September is National Chicken Month. So many of you are thinking, “What does that mean?” Well, for over two decades, the National Chicken Council has banded together all of the major chicken producers in the U.S. to promote chicken sales in September, turning a once slow month, as the summer grilling season waned, into one of the year’s best performing sales periods. So, watch your sales papers because you could find some really good deals on chicken this month at your local grocery store. And if you can, buy a little extra to stick in the freezer and use later on.
With today’s emphasis on healthy eating, poultry plays an increasingly important role in our diets. It is low in fat, mildly flavored and quickly prepared. And, it offers a variety of shapes for different uses – whole, quartered, boned, cut into strips or chunks or ground and formed into patties.
Cooking Chicken in the Microwave
If your oven doesn’t have a defrost power level, you might try alternating a heating period of three – to -five minutes with a standing period of three-to-five minutes for each pound of frozen chicken. Rotate the dish at the end of each heating period.
Chicken is one of those foods that makes you happy that you have a microwave oven. Not only does chicken cook to perfection in a microwave oven, it does it in a fraction of the time required by conventional cooking methods.
Ideal for defrosting frozen chickens
• To defrost chicken, simply take the chicken from the freezer, unwrap it and place it in a casserole or baking dish that is safe for microwave cooking.
• If your oven doesn’t have a defrost power level, you might try alternating a heating period of three-to-five minutes with a standing period of three-to-five minutes for each pound of frozen chicken. Rotate the dish at the end of each heating period.
• When you’re cooking chicken in the microwave oven, you should allow about six to seven minutes of cooking time for each pound of meat. However, not all microwave ovens cook at exactly the same rate, so you should follow the manufacturer’s recommendations.
Here are a few suggestions which should help make your microwave cooked chicken dinners more appetizing. To brown chicken, coat it with butter, soy sauce, paprika, or a commercial browning sauce.
• Chicken usually cooks best when the oven cooking level is set on “high.” For less than three pounds of chicken, you may want to use a cooking level of “medium high” to “high”.
• When you’re cooking chicken parts, put the larger, meatier parts near the outside. Tuck the giblets under the breast.
• To keep moisture in the meat and to avoid splatter, cover the chicken with wax paper, a glass cover, or plastic wrap with one corner folded back for a vent.
• Remember, standing time is important. Chicken continues to cook after the oven is turned off.
Add some “class” to your chicken repertoire try some new flavor combinations.
Article Source: http://www.ag.fvfsu.edu/teletips/food_preparation/1051 .
Recipe of the Week
By Pamela Redwine
1/2 orange, sliced 1/8 teaspoon dried rosemary leaves
1 clove garlic, minced
2 tablespoon soy sauce
2 tablespoon catsup
1 tablespoon honey
3 pound frying chicken, quartered
1. Place orange slices in bottom of 12-by-8 inch microwave safe baking dish. Cut garlic into about 6 pieces. Scatter on orange slices. Sprinkle underside of each chicken piece with a little rosemary. Place skin-side-up over oranges in baking dish. (Tuck neck and giblets in center of pan, if desired) Combine soy sauce, catsup and honey; mix well. Brush evenly on chicken, using about 2/3 mixture. Cover with waxed paper.
2. Microwave on high 22 to 25 minutes or until chicken is done, rotating plate once and brushing with remaining sauce. Let stand covered about 5 minutes before serving. Yield: about 4 servings.