Chicken stays moist and full of flavour when cooked in the microwave, however, it will not have its lovely crisp skin. Since my family enjoy the skin on a chicken and like it golden and crispy, I three-quarters cook the chicken in the microwave, then transfer it to the top of a very hot oven for about 15 minutes to finish cooking. However, if I am cooking the chicken to use in a different dish, or to serve in a salad, then I usually cook it totally in the microwave.
Preparing a chicken for the microwave
Stand the chicken on a microproof plastic trivet in a shallow dish, or if you have no trivet, stand it on an upturned saucer in a shallow dish. Brush with oil and season with black pepper. Cover with a slit roasting bag to cook. It may be necessary to shield the ends of the legs, the wings and breast bone with small strips of foil to prevent them overcooking.
After cooking, leave the chicken to stand, covered with foil, for at least 15 minutes before carving.
Recommended cooking times
Whole chicken: allow 7 minutes per lb (450g) on full power.
Chicken portions: allow 6 minutes per lb (450g) on full power.
Poussin: allow 7 minutes per lb (450g) on full power.
To test if done
Pierce the thickest part of the thigh with a small sharp knife and if the juices which run out are clear, then the chicken is done. If slightly tinged with pink, the chicken should be cooked for a little longer.
Quick 'Roast' Chicken
A microwave oven makes fast meals possible from frozen chicken - a whole one can be defrosted in about 20 minutes. Remove giblets as soon as they are loose enough, to speed things up. I get a lovely tender 'roast' from mine, using a roasting bag (remember to make a slit) and finishing it under the grill or sprinkling with a browning agent. The skin won't be crisp.
