microwaves lose power after they penetrate food.
_Ingredients also affect cooking time. Foods higher
in sugar or fat heat faster and to higher temperatures than
do those with lower sugar or fat content.
_When the recipe says "70% power," or MEDIUM HIGH,
don't be tempted to get things done faster by going for
100% power. At 70% power, the microwaves cook the product
more slowly but also more evenly, so there's less worry
about cold spots.

ROASTED CHICKEN WITH ALMOND SAUCEServes 4
Of course you can serve the pre-cooked chicken just as it
comes from the store, without doing anything else to it at
all. I've done this many times with our Perdue Done It!
roasted chicken when I've been in a hurry. But this recipe
only takes a few extra minutes and you'll have a show piece
at the end. As you're making it, be glad for a moment that
you're not making this recipe in the year 1911. A typical
recipe in a the December issue of The Wisconsin Farmer
assumes that you've already plucked the bird and removed
its head and feet. It directs you "to singe the bird over a
burning newspaper on a hot stove." The stove would
probably have been a wood-burning one, and in all
probability, it would have been up to you to get the wood
for the stove. When I think of then and I think of now, I'm
glad that "We've come a long way, baby".
1 roasted chicken
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons Amaretto or other almond liqueur