| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Microwave, Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Whole chicken |
| 1/4 |
c |
Soy sauce |
| 1/3 |
c |
Honey |
| 1/3 |
c |
Dry sherry |
| 1 |
T |
Cornstarch |
|
|
Microwave cooking bag |
INSTRUCTIONS
Into the cooking bag, place soy sauce, honey and sherry. Add whole
chicken to bag and tie securely. Place the bag into a 2-quart oblong
glass baking dish. Refrigerate for 2 hours, turn the bag 2-3 times to
allow marinade to reach all surfaces of the chicken. 2. When ready to
microwave, cut a slit in the bag near the closure. If you are using a
temperature probe, insert through the slit into the thickest part of
the thigh. Avoid touching the bone. 3. Microwave at medium high until
temperature reaches 190 degrees, or about 20 minutes. Temperature
varies so check after about 17 minutes. Remove chicken from microwave.
4. Prepare the sauce. Into a 1-quart glass measuring cup stir together
2 tablespoons water and 1 tablespoon cornstarch. Cut off one corner of
the cooking bag and drain the juices into the measuring cup with the
cornstarch and water. Microwave on high power for 2 minutes, stirring
after one minute. Sauce should be thick and clear. 5. Chicken should
stand in bag for 10 minutes; remove bag carefully, and place chicken
on serving platter. Pour sauce over chicken and serve immediately.
Recipe By : Jo Anne Merrill From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Everything else will fade”