Of course you can serve the pre-cooked chicken just as it comes from the store, without doing anything else to it at all. I’ve done this many times with our Perdue Done It!u roasted chicken when I’ve been in a hurry. But this recipe only takes a few extra minutes and you’ll have a show piece at the end. As you’re making it, be glad for a moment that you’re not making this recipe in the year 1911. A typical recipe in a the December issue of The Wisconsin Farmer assumes that you’ve already plucked the bird and removed its head and feet. It directs you “to singe the bird over a burning newspaper on a hot stove.” The stove would probably have been a wood-burning one, and in all probability, it would have been up to you to get the wood for the stove. When I think of then and I think of now, I’m glad that “We’ve come a long way, baby”.
1 roasted chicken
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons Amaretto or other almond liqueur
1-1/2 teaspoons fresh lemon juice
1/4 cup sliced toasted almonds
Heat pre-cooked roasted chicken in its own microwave tray following package directions.
In 2-cup glass container, combine cornstarch, broth, liqueur and lemon juice. Cover with plastic wrap and microwave at HIGH (100% power) 3 or 4 minutes until bubbly and thick; stir twice during cooking. Add almonds. Slice chicken onto a platter and top with sauce.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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