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.

cmdtrgd
cmdtrgd
Gold Member
Messages
4,935
Just wanted to pass along a few tips from another board.

*I used the oil and sprinkled with southwest seasoning only. as you know, you do not cover it. but, when the chicken was done, I had seasoning all over my microwave. now, it was dry, so it was easy to clean.

*I made this chicken tonight for my family and I left the lid on. I bet I had a cup or more in juice from the chicken. I didn't even put any seasoning on it. It was very juicy and delicious.

Anyone else have something to add? I'll be purchasing and cooking a chicken tomorrow and I'll post my results.
 
I've made this chicken in the DCB many times and I always use the lid and you get the best, moist chicken and the most flavorful stock ever.

One of our local grocery stores has Perdue fryers for .78 cents a pound, I'm going to get a few and stock up and try to make these in Feb.

Hope everyone enjoys them!!

Ideas for seasonings are endless!!

Lisa
 
Slice a lemon and a couple of garlic cloves...stuff the chicken with these. I jsut salt and peppered the top of the chicken and it was so yummy
 
I've got to get this deep covered baker!
 
Harriet you will love it! I think that the two stones that are a must have is the large bar pan and the deep covered baker. Between these two you should be able to just about everything in them. I love the dcb because you can cook a fast healthy meal in 30 min.
 
I've been drooling about this chicken ever since Susan told us about hers when she first got the CB. I will get one soon I hope! I use my microwave a lot and this would be perfect all year long!
 
I got an almost 6lb chicken with a pop-up timer, (I couldn't find a 4-5lb)...and it took right about 35 mins for it - it was great! Cover on, a lot of juice left in bottom...used that, plus boiled the carcus to make chicken soup out of it...mmm!
 
Oh, Jennifer can you e-mail me some?
 
It's yummy--thanks!
 
We made this for our cluster meeting last night and while it was very moist and yummy, it DID NOT look browned like the photo. Does anyone know how they got it like that? I would imagine that you could not get that kind of color in a microwave since they don't brown things. Do you think HO put an oven baked chicken in the photo?!? :confused:
 
  • Thread starter
  • #12
I was told on another loop that the seasoning mixture gets it brown - mainly the paprika. So, if you use a PC seasoning, add paprika for color.
 
cmdtrgd said:
I was told on another loop that the seasoning mixture gets it brown - mainly the paprika. So, if you use a PC seasoning, add paprika for color.
Click to expand...
McCormick has a Rotisserie Chicken Seasoning blend that is really good, and gives it that nice brown color - I usually shake some on with the Rosemary Herb seasoning.....yummy! I LOVE roast chicken!
 
so you cook the chicken with the lid on?
 
has anyone done this at a show for the demo??? I would really like for the month of Feb but was wondering if there was any obsticals with having this as the demo? How about carving it, I am really bad at that it is my husbands job so I would worry about doing that in front of people!!

Heather
 
Morvin said:
has anyone done this at a show for the demo??? I would really like for the month of Feb but was wondering if there was any obsticals with having this as the demo? How about carving it, I am really bad at that it is my husbands job so I would worry about doing that in front of people!!

Heather
Click to expand...

I usually cut mine with my kitchen shears - but it's not the prettiest:o Plus, if you serve it as peices, it won't go as far at a show. I have been thinking for my shows to do the chicken ahead of time, and then also have one going when guests get there.....using the premade (and pre-shredded) chicken to do mini-panini sandwiches - that way, showing them how to use their leftover chicken too! I'll pass out the flyer about the 30 minute roast chicken. I do 2 shows a week (that's what's on my schedule for Feb right now) so I'll keep rotating chickens (does that make sense?) The one I roast at the show, I'll use for sandwiches at the next show......and if there are leftovers - well, I can always use leftover chicken!
What do you think of that??? I need to come up with a plan, because I am already promoting the Chicken show!:eek:
 
I think this is great!!! Now do you have to ask your host about the size of her microwave or anything ahead of time? I know some of the microwaves i have used at show probably won't hold the roaster. I just love this idea I am so excited!! I always have a lot of sceptics (sp?) at my shows so I will probably use the one I cooked there so they see it come from the micro. with their one eyes. And I could only wish to have 2 shows a week to be able to rotate my chickens!
Heather
 
ChefBeckyD said:
I usually cut mine with my kitchen shears - but it's not the prettiest:o Plus, if you serve it as peices, it won't go as far at a show. I have been thinking for my shows to do the chicken ahead of time, and then also have one going when guests get there.....using the premade (and pre-shredded) chicken to do mini-panini sandwiches - that way, showing them how to use their leftover chicken too! I'll pass out the flyer about the 30 minute roast chicken. I do 2 shows a week (that's what's on my schedule for Feb right now) so I'll keep rotating chickens (does that make sense?) The one I roast at the show, I'll use for sandwiches at the next show......and if there are leftovers - well, I can always use leftover chicken!
What do you think of that??? I need to come up with a plan, because I am already promoting the Chicken show!:eek:
Click to expand...

I think that this is a good idea!! I made it for the first time the other night, and am not too good with carving! I got "most of it off" then just cooked it down and it falls off the bones for soup! :)
 
On the cn under the 30 min chicken show they have how to carve a chicken. This has helped me a lot. I'm planning on starting it and then letting the guest use the forged cutlrey knives and cut their own off. I'm also giong to have another recipe as well.
 
  • Thread starter
  • #20
Check out all the info on CC about this show. They go through how to carve, different types of additions, etc. It says to cook it with the lid off. I would cook it with the lid on and check it. If it isn't browning, take the lid off.

Also, you need to have your hosts measure the INSIDE of their microwave to make sure the baker will fit!!!
 
Has anyone tried putting vegetables in with the chicken? Like potatos or carrots? I do not have this baker but I am going to get it with a show I am submitting in Feb.
 
when you put the chicken in for 30 min. how often to you stop it to check on it?? I really like this idea but i don't want to screw it up!!!

heather
 
rebeccastt said:
We made this for our cluster meeting last night and while it was very moist and yummy, it DID NOT look browned like the photo. Does anyone know how they got it like that? I would imagine that you could not get that kind of color in a microwave since they don't brown things. Do you think HO put an oven baked chicken in the photo?!? :confused:
Click to expand...

molasses and brown sugar or honey. brush on last 15 min of cooking and adds a lovely brown tone to chicken and will not alter the taste
 
Morvin said:
when you put the chicken in for 30 min. how often to you stop it to check on it?? I really like this idea but i don't want to screw it up!!!

heather
Click to expand...

When I do mine, I do 10 minutes....then check...etc....
 
I did mine for 30 mins, checked, another 5 mins then the timer was popped up and it was done!
 
Morvin said:
has anyone done this at a show for the demo??? I would really like for the month of Feb but was wondering if there was any obsticals with having this as the demo? How about carving it, I am really bad at that it is my husbands job so I would worry about doing that in front of people!!

Heather
Click to expand...

Now that Feb is here, has anyone done this yet? I made my first one last night (my micro is too small drove 4 hrs to my sister's to use her's :D Okay, I was coming here anyway!)

It was FABULOUS!!! Very tasty (used SW seasoning) and very moist. Didn't use the lid while cooking. I don't cook meat in the microwave cause I don't like the taste/color. Wow, this was so good! Didn't worry about the color since I was pulling the meat off anyway.

My question is....do they really think we can cook a chicken AND pull the meat off for another recipe and still keep our demo time down? Even if you had it cooking to come out as you started, the silly thing is VERY hot and hard to handle.

I like the "cook one/have one" idea ChefBecky talked about. That's the only way I can see this happening smoothly.
 
GeorgiaPeach said:
Now that Feb is here, has anyone done this yet? I made my first one last night (my micro is too small drove 4 hrs to my sister's to use her's :D Okay, I was coming here anyway!)

It was FABULOUS!!! Very tasty (used SW seasoning) and very moist. Didn't use the lid while cooking. I don't cook meat in the microwave cause I don't like the taste/color. Wow, this was so good! Didn't worry about the color since I was pulling the meat off anyway.

My question is....do they really think we can cook a chicken AND pull the meat off for another recipe and still keep our demo time down? Even if you had it cooking to come out as you started, the silly thing is VERY hot and hard to handle.

I like the "cook one/have one" idea ChefBecky talked about. That's the only way I can see this happening smoothly.
Click to expand...

That's exactly why I came up with the cook one/have one idea! It takes quite awhile to cool down....but I thought I could put it in the oven when I started the demo for the recipe I'm doing, and then have them both done at the same time to show people how quick it was! I guess, even if you don't have another show that week, there are 1000's of ways to use roasted chicken!!!
 
jrstephens said:
Has anyone tried putting vegetables in with the chicken? Like potatos or carrots? I do not have this baker but I am going to get it with a show I am submitting in Feb.
Click to expand...


I do it with carrots, potatoes, onions & celery - yumm!!
 
I was too "chicken" (no pun intended) to try it in the microwave. I baked it in the oven using the Juiciest Roast Chicken recipe in the SB o6. I had it in the oven when the guests arrived so it was smelling really good throughout the show. I demoed the Strawberry Spinach Salad. Then everyone ate the salad and chicken together. I don't normally do 2 recipes, but I wanted to try the chicken at a show. I have our carving set so that it what I took with me to carve the chicken. I planned on just winging it, but one of the guests took over. I was saved!
 
ChefBeckyD said:
That's exactly why I came up with the cook one/have one idea! It takes quite awhile to cool down....but I thought I could put it in the oven when I started the demo for the recipe I'm doing, and then have them both done at the same time to show people how quick it was! I guess, even if you don't have another show that week, there are 1000's of ways to use roasted chicken!!!
Click to expand...

I bought a cookbook once that was "125* ways to use a rotisserie chicken"

*not at home so not sure how many ways you can use one! I'm in love with WalMart rotisserie chickens...now I just need to buy a bigger microwave and I can make them myself :)
 

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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