Chicken, Frankfurters; Poaching Liquid For Chicken - Black & Decker HS90 Use And Care Book Manual

CHICKEN, FRANKFURTERS

To steam chicken pieces:
Select pieces of similar size and weight for even cooking.
Trim off fat; removal of skin is recommended.
Arrange in single layer; see Tips in Steaming Guide.
Steam until well done - when juices run clear. Check for doneness next to any bone
and in thickest area.
To steam frankfurters:
Pierce whole franks with a fork (several times along the length) to reduce splitting
while steaming.
Chicken,
Frankfurters
Chicken
Breast, boneless fillets
Breast, split with bone
Poached Chicken
Breast - boneless,
skinless fillets
Weight/Or Use
Number Rice
Pieces Bowl
1 lb. No
(4 pieces;
3/4" - 1" at
thickest part)
1 1/4 - 1/2 lbs. No
(4 large
pieces)
1 - 1 1/4 lbs. No
(2 pieces)
1 3/4 - 2 lbs. No
(4 pieces)
1 - 1 1/4 lbs. Yes
(4 pieces;
3/4" - 1" at
thickest part)

Poaching Liquid for Chicken

1 cup water
1 1/2 teaspoon instant chicken flavored bouillon granules
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil, savory, marjoram or thyme
1/8 teaspoon black pepper
Salt to taste
Combine ingredients in Rice Bowl.
Use Water Approx.
Drip Fill Line Time
Tray In Base (Minutes)
Yes Med 22-25
Yes Med. 25-28
Yes Hi 30-34
Yes Hi 37-41
No Med 32-35
18
Tips
I Place in single layer; stagger
smallest piece on top,
if necessary.
I Great for chicken salad
or soup.
I Position as previous. Place
any small pieces,as may be
cut from larger pieces, in
center of Bowl.
I Place flesh side down with
thickest part toward sides of
Steaming Bowl.
I Combine ingredients for
Poaching Liquid (see below )
in Rice Bowl.
I Place chicken pieces in
liquid with thickest part
toward sides of Rice Bowl;
bone side up for pieces
with bone.
I Serve poaching liquid with
cooked chicken, or
refrigerate for soup stock,
gravy or sauces.