Cooking Chicken in DCB: Microwave Lid?

[Leigh0725]

Just a really quick question for those that have done this at shows. With the chicken in the DCB, do you cook it in the microwave with or without the lid? I saw one posting that had it covered and one that didn't? I'm looking at doing this for my September shows along with some sort of dessert utilizing the cookware. TIA!

 

[jenniferknapp]

I cook it with the lid on. At home, I pop in in the oven for 5 mins to crisp the skin a bit... at a show, I probably wouldn't do that, I would just mention it.

 

[nikkijo]

I cook it with the lid off. You will have to wipe down the micro after you are done. Either way you cook it, make sure to let the chicken sit for 10 min before you remove it from the DCB to cut it.

 

[Leigh0725]

Hmmmm, thinking maybe we'll cook it with the lid on so that we're not making a mess in the microwave. May have to try it out at home first.

 

[dannyzmom]

I always do it with the lid on - I have never done this recipe at a show - I have only done it at home...but I always keep the lid on.

 

[floccies]

I've done it both ways. It is better with the lid off.

The skin has a "better" texture.

 

[KellyTheChef]

I didn't notice a difference with or without the lid on...other than a complete MESS of my microwave! So, I now do mine with the lid ON.

 

[Chef Stacy Edwards]

I cook it with the lid on. At home, I pop in in the oven for 5 mins to crisp the skin a bit... at a show, I probably wouldn't do that, I would just mention it.

Jenn, What temp to do you set your oven on for the 5 min browning?

 

[chefsuzn]

I cook mine with the lid on as indicated in the recipe. I may be doing this at one of my September shows.

Susan

 

[pchefjaime]

In the recipe that i got here it says with the lid off in microwave then whenit reched 165 take out put lid on and let stand 10 min with lid on. I turned out great. I did it at hoime for a practice for next week

 

[ParishKitchen]

I have yet to try the 30-minute chicken in my DCB. But I have a question. As a good disciple of Alton Brown and Cook's Illustrated/America's Test Kitchen, I've gotten into brining just about everything I roast (especially chicken). Has anyone tried 30-minute brined chicken? I'd love to learn about your results comparing brined with un-brined. Thanks!

 

[melindag]

I jsut made this for dinner last night! The recipe I pulled from Consultant Corner says to microwave uncovered, until Thermometer registers 165 degrees - then remove from micro, cover with lid and rest 10 minutes until temp raises to 170.

I didn't have a mess at all in my microwave...guess I got lucky! I have not ever done this for a show - my carving skills are very lacking and I don't think I would be comfortable.

Melinda

 

[chefheidi2003]

I just wanted to share that I made this last night for dinner...my brother was driving me nuts though since he was playing 20 questions to decide if he would like it before he even tried it. So I made it and we all loved it. I put it in for 25 minutes and figured that I would then check the temp and when I checked the temp after 25 minutes it was at 180 which really surprised me because it was a little over 4lbs. Anyway I just wanted to share that we liked it.

 

[ChefBeckyD]

I have seriously made this about 100 times between home and shows.....always have made it exactly as the recipe states - with the lid off.....and I have NEVER had any sort of mess at all - perfect chicken every time.

As far as brining - Brining is something you do so that your chicken/meat stays juicy and moist......so it's not needed when doing the 30 minute chicken. It is the juiciest, moistest chicken you will ever eat! And this is coming from a total skeptic who thought that doing a chicken in the microwave was the most disgusting sounding thing ever!

 

[Bren706]

I also cook it with the lid off, and have had no messes!