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US 4,342,788 AGranted
Method of cooking chicken parts
AssigneeCampbell Soup Company
InventorKenneth A. Clatfelter
Life of this patent
Estimating the term…
Abstract
Fresh chicken parts are fried by cooking battered chicken parts in hot cooking oil at a temperature of 340.degree.-400.degree. F. for a period of time, such as 3 to 8 minutes, sufficient to dehydrate and brown the batter but insufficient to cook completely the interior meat, after which the parts, immersed in hot oil, are subjected to high intensity microwave energy of 10 to 25 kilowatts for a short period of time, less than one minute, to complete the cooking of the interior meat to a temperature of at least 160.degree. F. at the bone.
Claims5
The methd of cooking a battered chicken part, comprising:
- a. subjecting said battered chicken part to a first cooking in hot cooking oil only, without microwave energy, and at a temperature sufficiently high, and at least about 340.degree. F., and for a period of time sufficiently long, and at least about 3 minutes, to dehydrate and brown the batter and to partially cook the interior meat of the chicken part to a temperature of from about 100.degree. to 150.degree. F., but insufficient to cook the interior meat completely;
- and
- b. thereafter subjecting said chicken part while completely immersed in hot cooking oil to high intensity microwave energy for a period of time of less than about 1.5 minutes at a microwave power level at least 5 kilowatts sufficient to raise the temperature of said interior meat to at least about 160.degree. F. and complete cooking of said interior meat.
Dependencies are inferred from the claim text.