Modern kitchen appliances help housewives to save time, wash less dishes and at the same time prepare equally tasty and even healthier dishes. Cook chicken in the microwave in a bag, it's very convenient, incomparably fast and incredibly nutritious.
Whole bag microwaveable chicken
Ingredients:
- 1 medium chicken weighing 1.5 kg;
- 4 cloves of garlic;
- 1 tsp salt;
- 1/4 tsp. marjoram, turmeric, basil, thyme and white pepper.
Wash the chicken well under running water, peel off excess skin, fat and scorch over the fire from the remnants of feathers, if any. Blot the carcass with a paper towel or let it dry naturally. Rub it with salt and a mixture of spices both outside and inside and leave to soak in their taste and aroma for half an hour. Peel the garlic cloves, press down lightly with the wide side of the knife blade and place inside the bird.
Place the chicken in a baking bag with the back facing up, lift its free edge and secure it, either by tying it in a knot, or securing it with the supplied clip or just a strong thread. Pierce the package 5-7 times with a toothpick or fork so that it does not burst from overflowing with steam during cooking, and you do not have to wash the equipment. Transfer it to an ovenproof dish and microwave. Set the power to 800 watts and microwave the poultry for 25 minutes. Tear off the foil 5-7 minutes before the end of cooking if you want to get a golden brown crust.
Chicken in the microwave in a bag in sour cream sauce
Ingredients:
- 1 medium chicken;
- 150 g sour cream at least 20% fat;
- 50 ml of water;
- 1 onion;
- 10 pitted olives;
- 1/3 tsp each oregano, basil and paprika;
- 1/4 tsp ground red pepper;
- 1 tsp salt;
- 3 sprigs of parsley and dill.
Prepare the bird as mentioned in the first recipe and cut it into pieces - drumsticks, thighs, wings and breast quarters. Place everything in a deep container. Pour sour cream and water into a clean bowl, add the specified spices and salt. Chop the olives finely, free the onion from the dry top layer, chop finely and crush with your hands or a crush. Add vegetables to the marinade, cover the main ingredient with it and mix thoroughly.
Soak the chicken for at least an hour, and preferably a few in the refrigerator under a film or lid, then put it in a baking bag, tamp it comfortably and pour over the sauce remaining in the dish after marinating. Place everything in the microwave on a special heat-resistant flat-bottomed glass dish. Cook the dish for 20 minutes at 800 watts. Place it on a serving or serving plate with the gravy and sprinkle with chopped parsley and dill.
