Cooking Chicken in DCB: Cover or Uncover?

Click For Summary

Discussion Overview

This thread explores the experiences of participants regarding cooking chicken in the Deep Covered Baker (DCB) with the lid on versus uncovered. Participants share their personal cooking methods and the outcomes they have observed.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expressed concern about cooking chicken uncovered due to a messy experience with splattering grease and seasoning in the microwave.
  • Another participant mentioned they consistently cook with the lid off without experiencing splatter.
  • Several participants shared that they prefer cooking with the lid on, noting that it takes about 22-30 minutes and results in a good outcome.
  • One participant described a method of cooking with the skin off and using a rub, suggesting it yields amazing results when cooked with the lid on.
  • Another participant shared a technique of using cereal box bags as a cover to prevent mess while still allowing for crisping.
  • One participant noted that using PC Parchment Paper could help crisp the skin while showcasing another Pampered Chef item.
  • Several users mentioned that cooking with the lid off can create a more roasted appearance and texture.

Areas of Agreement / Disagreement

Views differ on whether to cook with the lid on or off, with some participants preferring one method over the other. No clear consensus emerges on the best approach.

Contextual Notes

Participants share their personal cooking experiences and preferences, reflecting a variety of techniques and outcomes when using the DCB for chicken preparation.

Who May Find This Useful

This discussion may be of interest to Pampered Chef consultants looking for insights on cooking chicken in the DCB and exploring different methods and results shared by peers.

PamperedchefDaly
PamperedchefDaly
Gold Member
Messages
486
Has anybody tried the 30 minute chicken in the DCB with the cover on? Does it take longer? I know the recipe says to cook it with the cover off, then cover it after you take it out of the oven. However, at my last party, I cooked the chicken with the cover off, and it made a real mess of the microwave! Grease (and seasoning) was splattered everywhere. :eek: I was embarassed, and the hostess looked annoyed. I'm doing a show Tuesday night and I'm not sure whether to cover or uncover.
 
That's strange...I do mine with the lid off all the time, at home and for shows, and I've never had it splatter. I wonder why it did for you?

Weird, huh?
 
I do mine with the lid on, always. It comes out great and only takes about 22-25 minutes!
 
I use the lid too! Mine is always done in 30 min or less! :-)
 
This is what I do:

Skin on without lid.

Skin off with lid. (my preference)
 
I've only ever had it on in the microwave. I love it!!!
 
I do mine with the lid on. YUM! 25-30 minutes Yum!!!
 
I do it with the lid on.
 
Has anyone tried taking the skin off the breast portion, sprinkling one of our rubs and microwave with lid on? That is so amazing! Seriously, try it sometime.
 
DessertDivaFL said:
Has anyone tried taking the skin off the breast portion, sprinkling one of our rubs and microwave with lid on? That is so amazing! Seriously, try it sometime.
Click to expand...

I do this too. For shows, I leave the skin on, and do it uncovered. It's the fact that it gets a nice crispish (I may have just made up that word!) crust that gets so many oohhhs and aaahhhs. We don't eat the skin at our house, so I usually just take it off. I do the seasoning just the same though. I oil the chicken, use the basic PC rub recipe, and then just add to it.
 
Becky, I didn't know it would get "crispish" with the lid off -- I had no idea microwaves would crisp anything (except the chocolate I burned in it at a show).
 
gailz2 said:
Becky, I didn't know it would get "crispish" with the lid off -- I had no idea microwaves would crisp anything (except the chocolate I burned in it at a show).
Click to expand...

When you do it like the official PC instructions say to, oiling the chicken, and then using the flour/paprika/herb mixture - it gets a nice crust on it. That is why I do it with the lid off...it's more "roasted chicken" looking that way.
 
I did two at work today for lunch exactly the way the show tips for the 30 minute chicken says, and we all were amazed. I have one person planning to buy the kitchen spritzer and DCB and another one thinking about it!! Pretty good out of the 3 people that can really afford to buy stuff like that!! And my hostess for this saturday's show is seriously thinking of getting a new microwave (her's is too small) so she can get the DCB to cook a chicken (this girl does NOT cook anything except hamburger helper, chicken helper, tuna helper, you get the point!!)
 
My mom always kept the bags from cereal boxes and would cut those into flat sheets and used them for covers in the microwave. If you want to do it with the lid off but want to make sure you're not making a host's microwave a disaster you could bring that. It works better than a paper towel because the paper towel will stick to the wetness and that's nasty. The plastic sheet doesn't melt, but also allows it to get crisp (I would assume, I've never tried it) since it's not completely covering it; it's just resting on top like an umbrella.
 
mrshamel3808 said:
My mom always kept the bags from cereal boxes and would cut those into flat sheets and used them for covers in the microwave. If you want to do it with the lid off but want to make sure you're not making a host's microwave a disaster you could bring that. It works better than a paper towel because the paper towel will stick to the wetness and that's nasty. The plastic sheet doesn't melt, but also allows it to get crisp (I would assume, I've never tried it) since it's not completely covering it; it's just resting on top like an umbrella.
Click to expand...

OR, you could use PC Parchment Paper, which would a) showcase another PC item, and b) probably help crisp the skin.

Our AD did the 30 minute chicken for our last Cluster Meeting (the chicken was then cut up and used in Ceasar Salad), and the skin was really crispy. I believe she said she made it with the lid on, because I remember being surprised how beautiful and brown it was, like it had just come out of the oven. I've only made this once, but am doing it at a show on 7/3, so I guess I better get practicing!
 
pampchefsarah said:
OR, you could use PC Parchment Paper, which would a) showcase another PC item, and b) probably help crisp the skin.

Our AD did the 30 minute chicken for our last Cluster Meeting (the chicken was then cut up and used in Ceasar Salad), and the skin was really crispy. I believe she said she made it with the lid on, because I remember being surprised how beautiful and brown it was, like it had just come out of the oven. I've only made this once, but am doing it at a show on 7/3, so I guess I better get practicing!
Click to expand...

Haha, good point! I've never used the parchment paper so I didn't even think of it!
 

Frequently Asked Questions

Should I cover the chicken while cooking in the DCB?

Yes, it is generally recommended to cover the chicken while cooking in the Deep Covered Baker (DCB). Covering helps to retain moisture and heat, ensuring that the chicken cooks evenly and remains juicy.

What happens if I cook chicken uncovered in the DCB?

Cooking chicken uncovered in the DCB can lead to drier meat, as moisture will escape during the cooking process. It may also result in uneven cooking, as the heat may not circulate as effectively without a cover.

Can I start cooking chicken uncovered and then cover it later?

Yes, you can start cooking chicken uncovered to achieve a crispy texture on the outside, and then cover it partway through the cooking process to retain moisture. Just be sure to monitor the cooking time to ensure it is fully cooked.

What is the recommended cooking time for chicken in the DCB with the cover on?

The recommended cooking time for chicken in the DCB with the cover on typically ranges from 30 to 40 minutes, depending on the size and thickness of the chicken pieces. Always use a meat thermometer to ensure the internal temperature reaches 165°F.

Are there any specific recipes for cooking chicken in the DCB?

Yes, there are many recipes available for cooking chicken in the DCB. Popular options include lemon herb chicken, BBQ chicken, and chicken with vegetables. These recipes often recommend covering the DCB for best results.

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