Chicken in Dcb in the Oven -- Not Microwave

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Discussion Overview

The thread centers around baking a whole chicken in the Deep Covered Baker (DCB) using an oven, particularly focusing on cooking times and temperatures, as well as personal experiences with the process.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as Elissa, inquires about the appropriate baking time for a whole chicken in the DCB at 350°F, noting that after an hour it does not appear done.
  • Another participant shares their experience of baking a chicken for 1.5 to 2 hours, keeping the lid on for the first hour and removing it to prevent over-browning.
  • One user mentions previously using a different baking method at 400°F for an hour, removing the lid for the last 15 minutes to achieve browning.
  • Several participants reference a recipe from the 2006 F/W Seasons Best, detailing a method that involves baking at 450°F for 50-60 minutes, with some expressing skepticism about the high temperature.
  • Another participant shares a positive experience with the 450°F method, stating it results in a beautiful chicken with plenty of pan juices for gravy.
  • One participant humorously misreads the thread title, leading to a light-hearted exchange about the misunderstanding.
  • A participant mentions preparing a chicken with their own spice mix and questions whether the DCB needs to be brought to room temperature after refrigeration before baking.

Areas of Agreement / Disagreement

Views differ on the appropriate temperature and time for baking a chicken in the DCB, with some participants supporting the 450°F method while others express caution about such high temperatures. No clear consensus emerges regarding the best approach.

Contextual Notes

Participants share personal experiences and preferences regarding cooking chicken in the DCB, reflecting a variety of methods and outcomes without implying any official guidance.

Who May Find This Useful

Consultants looking for different methods and personal experiences related to baking chicken in the DCB may find this discussion relevant.

C
crunchyconmama
HI All,

Do you know how long I would bake a whole chicken in the DCB in the oven? I don't have a microwave (nor do I want one). I've had it in the oven now at 350 for an hour but it doesn't look done.

Any advice is welcome! TIA! Elissa
 
I usually bake mine for @ 1 1/2 to 2 hours. I leave the lid on for the first hour then remove it for the rest of the time. If i starts to look too brown I put it back on.
 
Before the DCB, we had a bowl/lid that fit over the 9x13, I use to bake a whole chicken in it 400 for an hour. Taking the lid off for the last 15 min to brown.
 
From the 2006 F/W Seasons Best:

The Pampered Chef ®
Juiciest Roast Chicken
Recipe


1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme leaves
1 whole chicken (3 1/2-4 1/2 pounds)
1 tablespoon olive oil



Preheat oven to 450ºF. Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Combine flour, garlic powder, paprika, salt, black pepper and thyme in Prep Bowl; mix well. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken.


Brush outside of chicken with oil using Chef's Silicone Basting Brush; coat completely with seasoning mixture. Place chicken, breast side up, in baker. Roast, uncovered, 50-60 minutes or until Pocket Thermometer registers 180ºF in thickest part of thigh and juices run clear. Remove from oven; let chicken stand 10 minutes before carving.



Yield: 4-6 servings


Nutrients per serving: Calories 500, Total Fat 31 g, Saturated Fat 8 g, Cholesterol 155 mg, Carbohydrate 2 g, Protein 50 g, Sodium 440 mg, Fiber 0 g
 
Becky - have you made that? Is it good? I have never cooked a chicken at 450!
 
Can't say I have ever cooked a chicken at 450 myself, seems a little high! I'll have to try it.
 
ChefBeckyD said:
From the 2006 F/W Seasons Best:

The Pampered Chef ®
Juiciest Roast Chicken
Recipe


1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme leaves
1 whole chicken (3 1/2-4 1/2 pounds)
1 tablespoon olive oil



Preheat oven to 450ºF. Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Combine flour, garlic powder, paprika, salt, black pepper and thyme in Prep Bowl; mix well. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken.


Brush outside of chicken with oil using Chef's Silicone Basting Brush; coat completely with seasoning mixture. Place chicken, breast side up, in baker. Roast, uncovered, 50-60 minutes or until Pocket Thermometer registers 180ºF in thickest part of thigh and juices run clear. Remove from oven; let chicken stand 10 minutes before carving.



Yield: 4-6 servings


Nutrients per serving: Calories 500, Total Fat 31 g, Saturated Fat 8 g, Cholesterol 155 mg, Carbohydrate 2 g, Protein 50 g, Sodium 440 mg, Fiber 0 g
Click to expand...

If you were the person that posted this recipe earlier I want to say THANK YOU!! This was YUMMY but I did it with just chicken breast since I do not like whole chickens but it was great!!!!!!!!!!
 
pamperedlinda said:
Becky - have you made that? Is it good? I have never cooked a chicken at 450!
Click to expand...

I made it just last week! (and always made it this way until I was brave enough to try the 30 minute chicken.)

It is very good - turns out beautiful. If it looks like it's getting too dark, I just put the lid on for the last 10 minutes or so. I was a bit skeptical too of the the high temp, but it must be the magic of the DCB - it turns out great - and I had plenty of pan juices for gravy too!
 
ChefBeckyD said:
I made it just last week! (and always made it this way until I was brave enough to try the 30 minute chicken.)

It is very good - turns out beautiful. If it looks like it's getting too dark, I just put the lid on for the last 10 minutes or so. I was a bit skeptical too of the the high temp, but it must be the magic of the DCB - it turns out great - and I had plenty of pan juices for gravy too!
Click to expand...

Agreed!!! I'd never cooked achicken at 450 before, but it turned out beautifully. It's a great recipe.
 
Last edited:
OMG - I did not have in my contacts - I read this as "Children in DCB in the oven......: LOL!!!
 
Cindycooks said:
OMG - I did not have in my contacts - I read this as "Children in DCB in the oven......: LOL!!!
Click to expand...

Have you been reading Hansel and Gretel?
 
I am bumping this for easier reference ... it is getting made tomorrow.

Last time I got a whole chicken, my roomate a) put NO spices on it and b) made it in the fluted stone. This time, I insisted that it would get made MY WAY and since I am working day shift tomorrow, I have already prepared the spice mix, put it on the chicken and put the baker in the fridge.

One question ... since the baker will be refrigerated, do you think it's necessary for the baker to be taken out of the fridge for 30 minutes or so to get to room temperature? And/or ... should we NOT bother with pre-heating the oven?
 

Frequently Asked Questions

Can I cook chicken in the Deep Covered Baker (DCB) in the oven instead of the microwave?

Yes, you can definitely cook chicken in the Deep Covered Baker in the oven. The DCB is designed for both microwave and conventional oven use, making it versatile for various cooking methods.

What temperature should I set my oven to when cooking chicken in the DCB?

For cooking chicken in the Deep Covered Baker in the oven, preheat your oven to 350°F (175°C). This temperature allows for even cooking and helps retain moisture in the chicken.

How long does it take to cook chicken in the DCB in the oven?

The cooking time for chicken in the DCB will vary depending on the size and type of chicken pieces. Generally, bone-in chicken pieces will take about 45-60 minutes, while boneless chicken breasts may take around 30-40 minutes. Always check for an internal temperature of 165°F (74°C) to ensure it's fully cooked.

Do I need to add liquid when cooking chicken in the DCB in the oven?

It is recommended to add a small amount of liquid, such as broth or water, when cooking chicken in the DCB to help create steam and keep the chicken moist. About 1/2 to 1 cup of liquid should suffice, depending on the recipe.

Can I use frozen chicken in the DCB in the oven?

While it's best to use thawed chicken for even cooking, you can use frozen chicken in the DCB. Just be aware that cooking times will increase significantly, and it's crucial to ensure that the chicken reaches the safe internal temperature of 165°F (74°C).

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