Can chicken be made in the microwave using something other than a DCB?

[ChefDi]

Has anyone ever used anything other than the DCB to make chicken in the microwave? One of my customers is asking if it will work in anything else. I'm thinking for chicken breasts it would work in a pie plate or deep dish baker, but I wasn't sure if the high sides contributed to the cooking process at all. Does anyone know?

Thanks in advance,

Di

 

[DebbieJ]

I've used the microcookers to cook up some chicken breasts when I needed cooked chicken in a recipe.

 

[straitfan]

Kind of highjacking this thread, but I've been wondering "what the difference" is between the DCB and the older stoneware piece, also called a deep baker I think, that had a "bowl" for a lid. Do our DCB recipes work the same in it? How do I convince someone that has the older piece that they "NEED" this one?

 

[ChefDi]

I think the only difference is that the old one did not have sides that were as high (since you do not cover the chicken during cooking, from what I can recall) and it was not glazed, although the newer one is. My thought is that the high sides kept the microwave from getting too messy and maybe helped keep it moist, but I can't be sure. I guess I'll have to test my theories.

 

[doughmama]

I always use the cover on the dcb when I microwave the chicken.