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Hope one of these works: 792AF8325A23229 A18254C62010061 84850B8391D0066 7AEAB8DCA3DC86A 521D057B7FF3C65 C7322FC45964C19 94B05B7787ACFD4 72CAF1D04F5055C
I found a KeyGen for this game so I don't know if these work.
Then P is the number of pig-heads, and 4*P is the number of pigs-feet.
C = number of chickens
Then C is the number of chicken-heads, and 2*C is the number of chicken-feet.
Thus: 21 = P + C
Equivalently: 42 = 2*P + 2*C
Also: 54 = 4*P + 2*C
Thus (54-42) = 4*P + 2*C - 2*P - 2*C
Factoring: 12 = 2*P + ( 2*C - 2*C)
Reducing: 6 = P
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Or, do it on graph-paper, with 'P' on the X-axis and 'C' on the Y-axis,
and each unit representing one animal (pig or chicken).
Draw one line between (0,21) and (21,0) (no pigs & 21 chickens, versus 21 pigs & 0 chickens)
Draw one line between (0,27) [no pigs and 27 pairs of chicken-feet]
and (13,1) [13 pigs have 52 feet, with 1 pair of chicken-feet]
The two lines cross at exactly one point on the graph, namely at the solution.
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Search the internet for “roast chicken recipe for microwave”
Here is one just in case you don’t find one: Microwave Roast Chicken 3 lbs. chicken 1 tsp. salt 4 tbsp. butter or margarine 1 tsp. paprika Instructions 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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