Cooking Chicken in DCB: Microwave Lid?

Click For Summary

Discussion Overview

This thread explores various experiences and opinions regarding cooking chicken in the DCB (Deep Covered Baker) using a microwave, specifically focusing on whether to use the lid during cooking. Participants share their personal practices and outcomes, as well as considerations for cooking at shows versus at home.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions cooking chicken with the lid on to avoid mess in the microwave.
  • Another participant shares their experience of cooking with the lid off, noting that it results in a better texture for the skin.
  • Several users mention that they prefer cooking with the lid on to prevent mess, with one stating they have never had a mess when using this method.
  • One participant describes a recipe that instructs to cook uncovered until a certain temperature is reached, then cover and let rest.
  • Another participant expresses that they have cooked the chicken both ways and found no significant difference in results.
  • One user shares a personal experience of cooking the chicken and being surprised by the final temperature after a specific cooking time.
  • Another participant discusses their skepticism about microwave cooking but has had positive results with the method described.

Areas of Agreement / Disagreement

Views differ on whether to cook with the lid on or off, with some participants advocating for one method while others support the alternative. No clear consensus emerges on the best approach.

Contextual Notes

Participants share their experiences primarily from home cooking, with some considering how they might adapt their methods for shows. The discussion includes references to specific recipes and personal cooking practices.

Who May Find This Useful

Consultants looking for insights on cooking chicken in the DCB using a microwave may find the shared experiences relevant to their own practices.

Leigh0725
Leigh0725
Messages
344
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!
 
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.
 
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.
 
  • Thread starter
  • #4
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.
 
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.
 
I've done it both ways. It is better with the lid off.

The skin has a "better" texture.
 
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.
 
jenniferknapp said:
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.
Click to expand...

Jenn, What temp to do you set your oven on for the 5 min browning?
 
I cook mine with the lid on as indicated in the recipe. I may be doing this at one of my September shows.

Susan :)
 
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
 
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!
 
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
 
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.
 
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!
 
I also cook it with the lid off, and have had no messes!
 

Frequently Asked Questions

What is a DCB and how does it work for cooking chicken?

The DCB, or Deep Covered Baker, is a versatile stoneware piece from Pampered Chef designed for microwave and oven cooking. It allows you to steam, bake, and roast food, including chicken, while retaining moisture and flavor. The unique design promotes even cooking and can be used with the microwave lid to trap steam, ensuring juicy results.

Can I cook chicken in the DCB using the microwave lid?

Yes, you can cook chicken in the DCB using the microwave lid. The lid helps to create a steaming effect, which keeps the chicken moist and tender while cooking quickly in the microwave. Just ensure that the chicken pieces are evenly spaced and not overcrowded for optimal cooking.

How long does it take to cook chicken in the DCB with the microwave lid?

The cooking time for chicken in the DCB with the microwave lid varies depending on the size and thickness of the chicken pieces. Generally, boneless chicken breasts take about 8-12 minutes on high power. Always use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) for safe consumption.

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

While it's not strictly necessary to add liquid when cooking chicken in the DCB, adding a small amount of broth, water, or marinade can enhance flavor and help create steam. This is especially useful for preventing the chicken from drying out during the cooking process.

Can I use frozen chicken in the DCB with the microwave lid?

Yes, you can use frozen chicken in the DCB with the microwave lid, but it will require a longer cooking time. It's recommended to add a bit of liquid to help with steaming. Ensure that the chicken reaches the safe internal temperature of 165°F (75°C) before serving. For best results, consider thawing the chicken beforehand if time allows.

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