Cooking Chicken Tips: What Works & What Doesn't

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Discussion Overview

This thread explores various personal experiences and tips related to cooking chicken, particularly using the Deep Covered Baker (DCB) and microwave methods. Participants share their cooking techniques, seasoning preferences, and outcomes, as well as considerations for demonstrations at shows.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions using oil and southwest seasoning but experienced seasoning splatter in the microwave.
  • Another participant shares their experience of cooking chicken with the lid on, resulting in a juicy dish without added seasoning.
  • Several users discuss the benefits of using the DCB, noting it produces moist chicken and flavorful stock.
  • One participant suggests stuffing the chicken with lemon and garlic for added flavor.
  • Another participant expresses excitement about the DCB and its versatility for quick meals.
  • One participant shares a cooking time of 35 minutes for a larger chicken, resulting in a lot of juice left over for soup.
  • Some participants express curiosity about achieving a browned appearance when cooking in the microwave, with one suggesting paprika as a potential solution.
  • Several participants discuss the challenges of carving chicken and share their strategies for using leftover chicken in recipes.
  • One participant inquires about adding vegetables to the chicken cooking process.

Areas of Agreement / Disagreement

Views differ on whether to cook the chicken with the lid on or off, and there is no clear consensus on achieving a browned appearance in the microwave.

Contextual Notes

Participants share personal cooking experiences and preferences, with a focus on using the DCB and microwave methods. The discussion includes considerations for cooking demonstrations and the practicalities involved.

Who May Find This Useful

Consultants interested in cooking techniques, product usage, and demonstration ideas may find this discussion beneficial.

I helped my new recruit with her first show today, and we did the 30-min chicken. Made that first and popped it in the micro. Then we made the Clubhouse Chicken Squares (pre-baked crust). When the chicken came out of the micro, we let it sit a few minutes to rest and "self-cook" a little (as per the directions), then cut up 1/4 of it for on the squares. The host's hubby had purchased the chicken, and had gotten dark quarters. So we just put 4 of them in the baker and they have "leftovers" for another meal. It also cooked a little faster - about 23 minutes.
 
That's great Ann! One of these days I am getting one. Too many priorities here lately!
 
ok everyone...I'm here to rave once again about the chicken demo
Did it at my show today...had the chicken ready in the roaster before the show...two ladies got there early so they witnessed the prep..I did exactly what the directions called for...I had the flour/seasoning mix in a prep bowl done up at home..the other extra I added to it was the garlic herb rub! Had the lid on when I first started the demo. I told them how host Kim had made up a nice decadent brownie dessert ahead of time, and How I had thrown some pillsbury ready to bake cookies on the rect. stone (these were baking while guests arrived!!! ) wanted to show something very basic for the stone special!!! I told them if this recipe of the chicken didnt work we at least could fall back on the dessert...I knew the chicken would work! opened up the lid and they saw the raw chicken prepped and ready to go into the micro..they had strange looks on their faces...I was ready for that! Popped it the micro and prepped up the veggies and all in the family skillet for fast family fajhitas..everything worked like clockwork...it gave me enough time to demo up other products and when chicken came out I put thermometer in it and it registers 182...let it sit for 10 minute with lid on ( I baked with lid on)
put it out onto large bamboo carving board...it cooled quickly so I could cut of pieces...threw them into skillet and warmed it all together with the already done veggie mixture...threw it in SA medium bowl...warmed tortillas in microcooker, had other toppings ready in SA bowls and ready to serve..they loved it, I had 8 guests, and two outside orders far and shes at 900.00. Two people ordered the baker (not at discount) many stones were ordered, and got 2 more bookings for Feb!!
I encourage everyone who can to do this for a demo!!
 
One thing that I forgot to mention about doing this demo at my recruit's show is that it's what actually drew her to PC! After Leadership, I sent out the 30-min chicken email that's available on PWS to my mailing list. She saw it, was intrigued by it, clicked to my site and saw the "join my team" info. So she replied to the email that "I want to get started." She wants to help people make meals like this quickly.
Cool!
 

Frequently Asked Questions

What is the best way to ensure chicken stays juicy when cooking?

To keep chicken juicy, it's essential to avoid overcooking. Use a meat thermometer to check for doneness; chicken should reach an internal temperature of 165°F (75°C). Additionally, marinating the chicken beforehand can help retain moisture, and cooking it at a lower temperature for a longer time can also yield juicier results.

Should I sear chicken before baking it?

Searing chicken before baking can enhance its flavor and create a nice crust. However, it's not necessary for all recipes. If you're looking for a quick and easy method, you can skip searing and bake it directly. Just be sure to season well to enhance the taste.

Is it better to cook chicken with the skin on or off?

Cooking chicken with the skin on can help retain moisture and add flavor, as the fat in the skin bastes the meat during cooking. If you're looking for a healthier option, you can remove the skin before eating, but cooking with it on can result in a more succulent dish.

What are some common mistakes to avoid when cooking chicken?

Common mistakes include not letting the chicken rest after cooking, which can lead to dry meat, and overcrowding the pan, which can cause steaming instead of browning. Additionally, using the wrong cooking method for the cut of chicken can result in tough or dry meat.

How can I tell if my chicken is cooked properly without a thermometer?

If you don't have a thermometer, you can cut into the thickest part of the chicken to check for doneness. The juices should run clear, and the meat should no longer be pink. However, using a thermometer is the most reliable method to ensure food safety.

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