How to steam whole chicken
A whole chicken is one of my favourite choices for steaming and probably one of the most traditional ways to utilise your Varoma® for steaming meat. It is best steamed using the Varoma® dish because it allows for maximum capacity and airflow during the steaming process. The water in the mixing bowl will catch all the chicken juices and produce a wonderful chicken stock during the process, so make sure not to waste it afterwards but to use it to make your favourite chicken soup or as part of a broth for dinner.
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- 1500 g Whole Free-Range Chicken
- 1000 g water
Place the whole chicken in the Varoma® dish lined with either reusable Varoma paper or greaseproof paper.
Pour the water into the mixing bowl and place the Varoma® into position. Steam 60 Min. / Varoma / Speed 2.
- Check that the chicken is cooked by inserting a meat thermometer after the cooking time. It should have 82C in the thigh and the breast.
- You could finish the chicken off in a hot oven or under the grill to crisp the skin or leave to cool entirely, then debone and use for shredding the next day.
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