How to cook a whole chicken without an oven?i av a microwave, lots of pot n pans n dats it.?

Answer 1

Dont EVER cook a chicken in the microwave EVER!!! But you can cut the chicken Cut the Thighs and legs off, then cut the breast in half, and then you can fry the chicken.
1. Season the chicken
2. Coat the chicken in flour seasoned with salt and pepper
3. Place the chicken pieces probably 2 at a time in hot oil

Answer 2

Of course you can bake a whole chicken in the microwave but make sure it is not too big.
Microwaves generally cannot brown the surface so you have to help with that part by brushing the skin with a little soy sauce or brown sauce you have in the kitchen such as steak sauce.
Cover the chicken with a layer of waxed paper to keep the moisture in, lay it on the breast side for the good part of the roasting.
Cook in several sessions of 5-7 minutes per side and also give it time to cook internally in between those sessions. (2-3 minutes).
You will have a juicy roast this way.

Answer 3

Place the chicken on the wire rack(supplied with the microwave) and place this now inside a metal tray(for the juice to fall thru the rack and into the tray.) Now place a tava(what Asians use to bake chappatis) on the fire,next,place the metal tray containing the chicken on the wire mesh on top of the tava. Cover the tray with a pot to enclose the tray but smaller than the tava.Seal the edge with dough. You have an improvised oven ready. Happy eating and happy Christmas. My wife baked a cake this way in earlier times.

Answer 4

dig a small pit outside (10" deep and around 18" square opening) - lay some wood sticks down in a grid fashion leaving some air space between the sticks and the bottom of your pit. Put some charcoal over the wooded grid(stack the coal over the whole area of the pit, about 4" thick) light the charcoal, when they turn almost fully white cook chicken over the heat. You may even want to fashion a spigot over the flame to hold the chicken and keep turning it so all parts of the chicken cook with even heat

Answer 5

with what you have, I would suggest that you steam it. It will not brown but , if seasoned correctly, it will be tasty and juicy. put two inches of water in the deepest pan, add spices such as montreal chicken spice, garlic, onion, etc. and cover with a lid or another pan.
Make sure you steam it until the internal temperature is 160 degrees. Don't let the pot run out of liquid.

Answer 6

Microwave cooked chicken will have the texture of a tennis ball. You can cut the chicken up and make chicken cacciatore. Chicken with vinegar is cooked on top of the stove and is delicious. Here's a recipe for Spicy Sicilian Chicken that doesn't use an oven:
Mario Batali's Spicy Sicilian Chicken

Serves 4

One (3 1/2-pound) chicken, cut into 8 pieces, rinsed, and patted dry

Coarse salt and freshly ground pepper

3 tablespoons extra-virgin olive oil, plus more for drizzling

2 medium russet potatoes, peeled and cut into large cubes

2 bell peppers, any color, cored, seeded, and cut into 1/2-inch-wide strips

1 rib celery, cut into 1-inch-long pieces

2 small eggplant, cut into large cubes

2 medium carrots, sliced into 1/2-inch-thick rounds

4 plum tomatoes, cut into chunks

1/2 cup Sicilian olives, pitted

2 tablespoons salt-packed capers, rinsed and drained

5 dried hot chiles

1 1/2 cups dry red wine

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh flat-leaf parsley

Pinch of hot red pepper flakes

1. Season chicken pieces with salt and pepper. In a 10- to 12-inch sauté pan, heat 3 tablespoons olive oil over medium-high heat until hot but not smoking. Add chicken pieces skin side down; brown on both sides, about 5 minutes per side. Transfer to a plate; set aside.

2. In same pan, combine potatoes, peppers, celery, eggplant, carrots, tomatoes, olives, capers, and chiles; cook until softened, but not browned, about 5 minutes. Season with salt and pepper. Add wine, return chicken to pan, and bring to a boil. Lower heat to simmer, cover; cook until chicken is cooked through, 15-20 minutes.

3. Stir in mint, parsley, and red pepper flakes. Transfer stew to a large serving dish. Allow to cool to room temperature. Drizzle with olive oil, and serve.



Note: This recipe courtesy of Mario Batali.

Answer 7

If the chicken can fit in a covered pot, then add broth and vegetables and make a stewed chicken. Bring to boil and then simmer, covered, for a couple of hours (add vegetables in last hour).

Answer 8

Don't use the microwave. Cooking it on the stove would be better. you need a large covered pan, cook at lowest temperature.

Answer 9

I would not recommend a microwave, unless it has a convection feature. Your chicken will look all pale and anemic with no crispy skin.

Answer 10

Sure you can cook a whole chicken with stockpot or Chinese wok.
Here are two Chinese recipes for your reference. Crispy-skin chicken is one of my favorites.

<<<<<<< Crispy-skin Chicken >>>>>> Serves 4

1 whole chicken (about 2.5 to 3 lb) prefer a free ranch chicken
1/4 teaspoon five-spice powder
2 tablespoon salt
2 tablespoon corn syrup or honey,
1/2 cup hot water
1 tablespoon rice vinegar
1 tablespoon cooking wine or sherry
oil for frying
dash of Szechuan peppercorn salt (or onion salt)

1) Blanch the chicken in boiling water (about 5 minutes), then put the chicken in running tap water to wash away fat and blood.
2) Mix 2 tablepsoon salt and five-spice powder then rub mixture on exterior and in the cavity of the chicken. Use a toothpick to close the opening of cavity.
3) Mix corn syrup or honey with hot water, rice vinegar and cooking wine, then brush mixture over chicken; baste chicken completely. Hang the chicken in a well-ventilated area to dry for about 7-8 hours.
4) Heat the wok then add oil. Deep-fry the chicken over low heat for 20 minutes. Then turn heat to high and cook until golden brown; remove and drain.
5) Cut into bite-size pieces and arrange on a serving plate. Sprinkle lemon juice on top of the chicken and serve. Dip into Szechuan peppercorn salt or onion salt when serve.

Note: It is best to prepare this chicken dish on a sunny and breezy day to aid the drying process.The dryness of the skin will determine the crispiness.

<<<<<<< Braised Chicken in Soy Sauce >>>>>>> Serves 4

1 whole chicken (about 2.5 lb)
6 cup of water
6 tablespoon cooking wine or Chinese rose wine or sherry
1.5 teaspoon of salt
1/4 Szechuan peppercorn
4 oz rock sugar or granulated sugar
1 star anise
1 stick cinnamon
1 whole clove
1/2 dried orange peel (you can find it in Chinese grocery store)
1/4 teaspoon fennel
3 cup soy sauce (light)
a pinch of licorice powder
1 tablespoon of sesame oil

1) Mix all seasonings and 6 cups of water in a big pot, cook over low heat for 20 minutes (braising sauce).
2) Place the chicken in the sauce; spoon braising sauce over the chicken and inside the cavity of the chicken. Cover and simmer for 10 minutes.
3) Turn the chicken over and cook for another 10 minutes. Turn off heat and stand for 15 minutes or till cooked (depends on the size of the chicken).
4) Remove the chicken from the sauce and let cool. Brush the surface of the chicken with sesame oil; cut into large bite-size pieces; place on a serving plate. Pour some braising sauce over the chicken. Serve with steamed rice.

Merry Christmas!