POULTRY

Buy a few fresh 3 to 4-pound frying chickens, remove the parts in the cavity, and
then season with spices you enjoy. Wrap the chickens for the freezer and the next
time you want a delicious meal for your family take a bird out of the freezer and
pop it into your Flavorwave Oven®.
Better yet, cut the back out of the chickens with poultry shears or a knife, lay
them flat and press the breast to break the bone and achieve a flattened shape.
Now season as directed or as desired and then freeze in this flat configuration.
The flat chickens take up less space in your freezer and also cook faster.

Flavor wave cooking guide

2 Whole Chickens
(fresh, unfrozen 6 to 8 servings)
Many times the occasion arises when more than one chicken is required
for the meal and 2 chickens cook in about the same time as one in
The Flavorwave Oven™.
• 2, 3 to 4 pound chickens
Season, inside and out, with salt, pepper, poultry seasoning, or any of your favorite
flavorings such as rosemary. Place on the 1-inch rack, breast side down, and cook
at 400ºF for 25 minutes. Turn the birds over, inside to outside. This is very
important and if you don't understand consider this; place your hands in front of
you with the thumbs together. Now, turn your hands so the thumbs are to the
outside; that's how you must turn the chickens so the part to the inside of the oven
is now to the
outside. Cook another 30 minutes or to an internal temperature of 180ºF.

Frozen Whole Chickens
Place on the 1-inch rack, breast side down, and cook at 400ºF for 45 minutes, turn
over and cook another 45 minutes.

Cornish hens
(4 servings)
Each hen makes a perfect serving for one person and more than one cooks in the
same time. Since the Flavorwave Oven® cooks frozen food beautifully and these
birds are usually frozen, they're perfect for the Flavorwave.
• 4 frozen Cornish hens, about 1 pound each, giblets removed
• salt and pepper to taste
Remove the wrap from the birds, remove the giblets, and rinse under a faucet to
remove the ice glaze. Pat dry with paper towels. Place on the 1-inch rack, breast
side down and spray with oil and season as desired. Cook at 400ºF for 30 minutes.
Turn over, inside to outside, (see p.7 for explanation of inside to outside) spray with
oil, season and cook another 30 minutes or to an internal temperature of 180ºF.

Prepared Chicken Pieces
Since the Flavorwave Oven® cooks frozen food so well, it's a great opportunity to
buy fresh chicken pieces when they are on sale, season them as you like and then
freeze for later use.
Of course, any of these recipes can be prepared with fresh chicken. You’ll find the
cooking times for both frozen and fresh/unfrozen chicken in each recipe.

Bay Leaf Seasoning
Lift the skin of the chicken pieces and insert whole bay leaves under the skin.
Season with salt and pepper and wrap for freezing if preparing for cooking at
a later time.
FRESH-UNFROZEN: Place the pieces on the 3-inch rack and cook at 400ºF for about
20 minutes turning once, or to an internal temperature of 180ºF.
FROZEN: Cook 10 to 15 minutes longer, turning chicken halfway through the
cooking process.

Curry Chicken
Curry paste*
Stuff curry paste under the skin of chicken pieces. Wrap for freezing if preparing for
cooking at a later time.
FRESH-UNFROZEN: Place the pieces on the 3-inch rack and cook at 400ºF for about
20 minutes, turning once, or to an internal temperature of 180ºF.
FROZEN: Cook 10 to 15 minutes longer, turning chicken halfway through the
cooking process.
* Curry paste is available at Asian markets and the specialty section of some
grocery stores.

Lemon Chicken
• Butter
• Lemon juice
• Lemon pepper
Mix butter with lemon juice and lemon pepper and stuff under the skin of chicken
pieces. Wrap for freezing if preparing for cooking at a later time.
FRESH-UNFROZEN: Place the pieces on the 3-inch rack and cook at 400ºF for about
20 minutes, turning once, or to an internal temperature of 180º F.
FROZEN: Cook 10 to 15 minutes longer, turning chicken halfway through
the cooking.

Barbecue Chicken
Spread prepared barbecue sauce under the skin of chicken pieces. Wrap for
freezing if preparing for cooking at a later time.
FRESH-UNFROZEN: Place the pieces on the 3-inch rack and cook at 400ºF for about
20 minutes, turning once, or to an internal temperature of 180º F.
FROZEN: Cook 10 to 15 minutes longer, turning chicken halfway through
the cooking.

Quail Wrapped in Bacon
(2 servings)
(2 quail per serving)
When you're tired of the same old poultry recipes, buy some frozen quail for a
little variety.
• 4 frozen quail, ready for cooking
• 4 slices bacon
• salt and pepper to taste
• orange marmalade
Place the quail on the 3-inch rack and cook at 400ºF for 20 minutes. Season, inside
and out and wrap a slice of bacon around each bird. Turn over, cooked side down,
and cook another 15 minutes or until the bacon is crisp. Brush with marmalade
and serve.

Quail with Wine
(2 servings)
(2 quail per serving)
• 4 defrosted quail
• 1 cup cooked rice
• 2 ounces Madeira wine
• j cup raisins
• j cup slivered almonds
• k teaspoon ground ginger
• k teaspoon ground cloves
• 4 tablespoons butter
• 4 defrosted quail
• salt and pepper to taste
• 2 ounces orange juice concentrate, heated
Place the rice, wine, raisins, almonds, ginger, cloves, and butter in a glass bowl and
microwave for 3 minutes. Stir to blend and stuff equal amounts of rice mixture into
the quail. Place in a 10-inch pie dish or similar dish and place on the 3-inch rack.
Spray with oil and cook at 400ºF for 15 minutes. Turn over, spray with oil and cook
another 15 minutes. Transfer to serving plates, pour orange juice over quail
and serve.

Flavor wave oven beef recipes