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MICROWAVE ROAST CHICKEN 
3 lbs. chicken
1 tsp. salt
4 tbsp. butter
1 tsp. paprika

Melt butter in a custard cup in microwave. Mix paprika into melted butter. Wash chicken (reserve giblets, these are best cooked conventionally). Sprinkle inside of chicken with salt. Cover ends of legs, tail, and wings with small pieces of saran wrap or wax paper.

Place trivet on inverted saucer or small casserole lid in 12 x 7 inch baking dish. Place chicken breast side down on saucers. Brush with butter. Cover with waxed paper. Cook 12 minutes. Remove wax paper or saran warp from legs, tail, and wings. Turn chicken breast side up and brush with butter. Cover with wax paper and cook 12 minutes more or until meat thermometer registers 180 degrees (temperature will increase to 195 degrees during standing). DO NOT USE MEAT THERMOMETER IN OVEN WHEN COOKING!!

Remove chicken from oven; cover with aluminum foil and let stand 15 to 20 minutes before carving.

Note: For other weights of chicken, allow 8 minutes cooking time per pound.

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