tabnat80
Gold Member
- 839
How long and with what method should I cook chicken in a deep covered baker?
Click For Summary
Discussion Overview
The thread discusses various methods and times for cooking chicken in a deep covered baker, with participants sharing personal experiences and recipes. There is a focus on different cooking times, techniques, and seasoning suggestions.
Discussion Character
- Anecdotal, Opinion-based
Main Points Raised
- One participant inquires about the cooking time and method for 3 boneless, skinless chicken breasts in the deep covered baker.
- Another participant shares their experience of cooking chicken breasts in the microwave for 8 minutes with the lid on, suggesting seasoning beforehand.
- One participant mentions a recipe for "No Peek Chicken," which involves cooking chicken with rice and soups for about 2 hours at 350°.
- Another participant expresses interest in trying the "No Peek Chicken" recipe, particularly with pork chops.
- A participant shares a detailed recipe for fast and easy chicken fajitas, including preparation steps and cooking times.
- One participant expresses excitement about the recipes shared and mentions plans to order a deep covered baker.
Areas of Agreement / Disagreement
Views differ on the specific cooking times and methods for chicken, with no clear consensus emerging on the best approach.
Contextual Notes
Participants share personal cooking experiences and recipes, reflecting a variety of approaches to using the deep covered baker.
Who May Find This Useful
Consultants looking for cooking ideas and methods for using the deep covered baker may find the shared experiences and recipes helpful.
byrd1956
Gold Member
- 2,244
Chicken Breasts for 3 in 8 (MINUTES)
Season 3 chicken breasts with salt and pepper and Rosemary Herb Seasoning. Place in Deep Covered Baker and microwave for 8 minutes. Prepare ahead tip: Season chicken in the morning and place in zip bag in the frig. When you get home pop it in the baker (lid on) and dinner’s ready in 8
Try this, too.
No Peek Chicken
6 boneless skinless chicken breast halves
1 pkg. long grain and wild rice (w/seasoning pkt)
1 can cream of chicken soup
1 can cream of celery soup
1 can water
Combine rice, seasoning from box, both cans of soup and 1 can water in baker. Place chicken on top and cover with lid. Bake at 350° for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. (Try it with pork chops too!)
Season 3 chicken breasts with salt and pepper and Rosemary Herb Seasoning. Place in Deep Covered Baker and microwave for 8 minutes. Prepare ahead tip: Season chicken in the morning and place in zip bag in the frig. When you get home pop it in the baker (lid on) and dinner’s ready in 8
Try this, too.
No Peek Chicken
6 boneless skinless chicken breast halves
1 pkg. long grain and wild rice (w/seasoning pkt)
1 can cream of chicken soup
1 can cream of celery soup
1 can water
Combine rice, seasoning from box, both cans of soup and 1 can water in baker. Place chicken on top and cover with lid. Bake at 350° for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. (Try it with pork chops too!)
tabnat80
Gold Member
- 839
KellyTheChef
Gold Member
- 7,533
Here's Beckys recipe for fajitas....soooooo good!!
Fast and Easy Chicken Fajitas
Ingredients:
3 or 4 Boneless Skinless Chicken Breasts
1-2 Bell Peppers (preferably red, yellow or orange)
1 large Onion
1 small lime or ½ lime
Pantry Southwestern Seasoning Mix
6-inch Flour Tortillas
Toppings:
Gaucamole (premade or have ingredients to make at the show)
Salsa
Sour Cream
Shredded Cheese
Directions:
Fill the Mini Baker with the 6-inch tortillas, cover with foil, and put in a 250 degree oven to warm. Or put the Mini Baker in the microwave covered with a damp paper towel for @ 30-45 seconds to warm.
Slice the bell peppers with the Ultimate Mandoline or the Forged Cutlery Knives. Slice the onion with Apple Wedger. Put onions and bell peppers in the bottom of the Deep Covered Baker, sprinkle with @ 1 Tablespoon of Pantry Southwestern Seasoning Mix. Add the raw chicken on top of the peppers and onions (leave a little space between the chicken breasts), squeeze lime over the chicken using the Citrus Press and then sprinkle with another Tablespoon of SW Seasoning (I also add a little bit of salt at this point). Cover with the lid and microwave for 15 minutes.
When the chicken is done (cut into a piece or check with the Pocket Thermometer to make sure it is done), either cut it up in the baker using the Salad Choppers – or - take it out of the DCB and place it on your cutting board and shred it (I use the Hold ‘N Slice and a fork to shred the chicken). Push the veggies to one side of the DCB and put the chicken back in on the other side. Set the DCB, and the Mini Baker, on the Woven Round Tray or on top of the Round Up From the Heart Trivets. Use the Small Bamboo Tongs for serving.
Other ideas
Before the show:
• Trim the fat and ‘other stuff’ off of the chicken breasts using either the Kitchen Shears or the Boning Knife.
• Grate most of the cheese with the Ultimate Mandoline (save a small piece to demo) and put it in a small SA Bowl.
While the chicken is in the microwave:
• Pass around the Small Batter Bowl or Small Stainless Bowl with the Pass-Around-Salsa ingredients and Salad Choppers and have guests make the salsa. Or just buy your favorite salsa and put it in a small SA Bowl. Maybe show the Jar Opener here.
• Show guests how to work with an avocado, and have someone mix up the guacamole with the Mix ‘N Masher. Put it in a small SA Bowl.
• Put all the SA Bowls on the Woven Rectangle Tray.
• Use the Small Bamboo Ladle (from the Bamboo Serving Set) for the salsa
• Use the Small Bamboo Spoons for the guacamole and the grated cheese.
• Use either a Decorator Bottle or the Easy Accent Decorator for the sour cream.
Quick and Easy Salsa
1 small peeled onion
1 peeled garlic clove
1 whole jalapeno pepper (stemmed and seeded)
½ cup cilantro leaves
Coarsely chop using salad choppers
Add:
1 cup grape tomatoes
½ tsp salt
Chop until vegetables are uniform in size
Squeeze lime with citrus press, stir.
Fast and Easy Chicken Fajitas
Ingredients:
3 or 4 Boneless Skinless Chicken Breasts
1-2 Bell Peppers (preferably red, yellow or orange)
1 large Onion
1 small lime or ½ lime
Pantry Southwestern Seasoning Mix
6-inch Flour Tortillas
Toppings:
Gaucamole (premade or have ingredients to make at the show)
Salsa
Sour Cream
Shredded Cheese
Directions:
Fill the Mini Baker with the 6-inch tortillas, cover with foil, and put in a 250 degree oven to warm. Or put the Mini Baker in the microwave covered with a damp paper towel for @ 30-45 seconds to warm.
Slice the bell peppers with the Ultimate Mandoline or the Forged Cutlery Knives. Slice the onion with Apple Wedger. Put onions and bell peppers in the bottom of the Deep Covered Baker, sprinkle with @ 1 Tablespoon of Pantry Southwestern Seasoning Mix. Add the raw chicken on top of the peppers and onions (leave a little space between the chicken breasts), squeeze lime over the chicken using the Citrus Press and then sprinkle with another Tablespoon of SW Seasoning (I also add a little bit of salt at this point). Cover with the lid and microwave for 15 minutes.
When the chicken is done (cut into a piece or check with the Pocket Thermometer to make sure it is done), either cut it up in the baker using the Salad Choppers – or - take it out of the DCB and place it on your cutting board and shred it (I use the Hold ‘N Slice and a fork to shred the chicken). Push the veggies to one side of the DCB and put the chicken back in on the other side. Set the DCB, and the Mini Baker, on the Woven Round Tray or on top of the Round Up From the Heart Trivets. Use the Small Bamboo Tongs for serving.
Other ideas
Before the show:
• Trim the fat and ‘other stuff’ off of the chicken breasts using either the Kitchen Shears or the Boning Knife.
• Grate most of the cheese with the Ultimate Mandoline (save a small piece to demo) and put it in a small SA Bowl.
While the chicken is in the microwave:
• Pass around the Small Batter Bowl or Small Stainless Bowl with the Pass-Around-Salsa ingredients and Salad Choppers and have guests make the salsa. Or just buy your favorite salsa and put it in a small SA Bowl. Maybe show the Jar Opener here.
• Show guests how to work with an avocado, and have someone mix up the guacamole with the Mix ‘N Masher. Put it in a small SA Bowl.
• Put all the SA Bowls on the Woven Rectangle Tray.
• Use the Small Bamboo Ladle (from the Bamboo Serving Set) for the salsa
• Use the Small Bamboo Spoons for the guacamole and the grated cheese.
• Use either a Decorator Bottle or the Easy Accent Decorator for the sour cream.
Quick and Easy Salsa
1 small peeled onion
1 peeled garlic clove
1 whole jalapeno pepper (stemmed and seeded)
½ cup cilantro leaves
Coarsely chop using salad choppers
Add:
1 cup grape tomatoes
½ tsp salt
Chop until vegetables are uniform in size
Squeeze lime with citrus press, stir.
emo812
- 191
Frequently Asked Questions
How long should I cook chicken in a deep covered baker?
You should cook chicken in a deep covered baker for approximately 30 to 40 minutes, depending on the size and thickness of the chicken pieces. Always ensure the internal temperature reaches 165°F for safe consumption.
What method should I use to cook chicken in a deep covered baker?
The best method is to place the chicken in the deep covered baker, season it as desired, and cover it with the lid. You can cook it in the microwave or the oven. If using the microwave, cook on high for about 12 to 15 minutes. For the oven, preheat to 350°F and bake for 30 to 40 minutes.
Can I cook frozen chicken in a deep covered baker?
Yes, you can cook frozen chicken in a deep covered baker. However, you will need to increase the cooking time. For frozen chicken breasts, cook in the microwave for about 20 to 25 minutes or in the oven for 50 to 60 minutes, ensuring the internal temperature reaches 165°F.
Should I add liquid when cooking chicken in a deep covered baker?
It is not necessary to add liquid when cooking chicken in a deep covered baker, as the lid traps moisture and creates steam. However, adding a small amount of broth or marinade can enhance flavor and keep the chicken moist.
Can I cook different types of chicken in a deep covered baker?
Yes, you can cook various types of chicken, such as breasts, thighs, or drumsticks, in a deep covered baker. Just adjust the cooking time based on the cut and thickness of the chicken to ensure it is cooked thoroughly.
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