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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Microwave Roast Chicken Recipe

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This recipe for Microwave Roast Chicken is from Smith Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole body chicken
stuffing-homemade or bought-whatever you like
pats of butter
aluminum foil
Directions:
Directions:
Rinse and pat dry inside of chicken.
Put stuffing in alternating with pats of butter, if using a dry stuffing - I do - Just broken up bread with salt and pepper.
Put small piece of foil over opening and use toothpick to hold edges together somewhat,
then put a piece of foil over the wing and leg on each side. Fold around the leg so that there are no sparks between the foil pieces..
Lay breast down and cover with wax paper to control splashes.
Cook about 3/5s of cooking time, then turn over, take foil off of legs and wings, pour grease into fry pan to make the gravy, cover with wax paper and finish cooking.
You cook for 8 minutes per pound - so whatever size chicken you have - figure it out. Use high setting.
Number Of Servings:
Number Of Servings:
2-5
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This recipe was in my first microwave cook book and it works. Only if the foil is too close to another piece does it spark. I also boil the neck and giblets to make more juice for the gravy while the chicken is cooking. Makes a small Thanksgiving meal like we used to have.

 

 

 

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