Would you ever cook chicken in the microwave? NOT reheat, but actually cook it?!
Answers: Don't you think it would be weird & rubbery if you did?
dont do it.... and the first person to answer is retarded if she's cookin fish in the wave... it smells horrible and tastes worse
No I would not, and yes it would cook up that way. Tried it years ago. As far as meats go, fish and bacon will cook fine in a microwave.
I know there are many recipes for microwave cooked chicken, but it sounds gross to me. I don't think I would experiment that way. But if the recipes are out there, perhaps it's not that bad!
you could try boiling it in the microwave
I have never tried this before but Pampered Chef has this great 30 minute chicken recipe that is cooked in the microwave.....I think it needs to be cooked in one of their stoneware pieces though for it to come out right but I will give it to you anyway......the lady that I know prepared this and she said it is actually moist and tender and her family loves it:
30 minute Chicken:
30-Minute Chicken Recipe
Our Deep Covered Baker and a flavorful seasoning mixture make
this chicken easy and irresistible. This quick microwave method is a
real time-saver, perfect for a weeknight meal or when a recipe calls
for cooked chicken.
Chicken
1 whole chicken (3?-4 pounds)
1 tablespoon olive oil
Seasoning Mixture
1 tablespoon all-purpose flour
1 teaspoon paprika
? teaspoon garlic powder
? teaspoon salt
? teaspoon coarsely ground black pepper
? teaspoon dried thyme leaves
Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken
cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie
ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Place chicken on
Cutting Board; brush with oil using Chef’s Silicone Basting Brush.
For seasoning mixture, combine ingredients in Prep Bowl; mix well. Completely coat outside of chicken with seasoning
mixture. Place chicken, breast side up, in baker.
Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165oF in thickest part of breast
and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170oF).
Yield: 4-6 servings
Nutrients per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g,
Sodium 450 mg, Fiber 0 g
Variations:
Use our Pampered PantrySM rubs and seasoning mixes to give alternate flavors to your chicken.
All-in-One Chicken Dinner - Prepare chicken as directed above and place in baker. Combine 1 cup each celery and
carrots, cut into 1-inch pieces, and 3 cups red or russet potatoes, cut into 2-inch pieces, in Classic Batter Bowl. Toss with
additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or
until Pocket Thermometer registers 165oF in thickest part of breast and juices run clear. Remove from microwave. Cover
with lid and let rest 10 minutes (temperature will rise to 170oF).
Lightened-up 30-Minute Chicken - Carefully remove skin from chicken; season as recipe directs. Microwave,
uncovered, on HIGH 20-25 minutes or until Pocket Thermometer registers 165oF in thickest part of breast and juices
run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170oF).
Nutrients per serving: Calories 330, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 135 mg, Carbohydrate 2 g, Protein 44
g, Sodium 420 mg, Fiber 0 g
Sure!!!!!!!! All you need is some Microwave cookware and you can cook anything in there & it will be perfect...
I have this: http://www.kitchenemporium.com/cgi-bin/k...
I have cooked roast chicken all kinds of meat & it was moist and tender.
http://images.search.yahoo.com/search/im...
yes tastes like rubber
Well..nt a whole chicken that's for sure. But small pieces...when im desperate: yes.
However, you'd have to compromise on the taste and texture. It would indubitable be different. Weird and rubbery are just a few of the possible textures you'd get, depending on hw you season/marinate it.
At the end of the day, nothing beats good old charcoal stove cooking. It's just the trouble from actually starting the fire that turns us off. But you can never get that same taste and texture and aroma from any gas/electric stove or oven.
I have. You do have to keep an eye on it. If you're doing a boneless breast half, for instance, the edges can get a bit tough and rubbery. I find I can avoid that by cooking the chicken at a lower setting and taking a bit longer. But my preference is not to cook chicken or any other meat in the microwave. Chicken's real good marinated in your fav sauce and then done on a Foreman grill...