Recipe: Sunday Chicken

Sunday Chicken
Source: Random House Microwave Cookbook

3 pounds whole chicken
salt and pepper to taste
1 orange, quartered
2 teaspoons dried mustard
2 tablespoons apricot jam
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons cornstarch

Rinse and pat chicken dry inside and out. Sprinkle cavity with salt and pepper. Insert orange quarters. Tuck wing tips behind back and tie legs together with string. Pat mustard over chicken. Combine jam with soy sauce and brush over chicken. Place breast side down on a inverted saucer or microwave safe rack. Place in a 11 x 7-inch baking dish. Cover with waxed paper and microwave on High (100%) for 10 minutes. Turn chicken over; baste with pan juices. Microwave at Medium (50%) for 20 to 30 minutes or until juices run clear when chicken is pierced with a fork, basting and rotating dish twice. Transfer to a serving platter. Remove orange quarters, if desired. Cover and let stand 10 minutes. Strain pan juices into 2 cup measuring cup; skim off fat. Blend water with cornstarch; stir into juices. Microwave at High for 1 to 2 minutes or until thickened and smooth, stirring once. Serves 4 at 480 calories per serving.