I Booked My First 30Min Chicken Show! Now What????

[etteluap70PC]

OK I finally got a bite on this show for a repeat hostess whose guests are Pampered Chef Pros.

For those of you doing these shows what do you do and how do you serve it?

This show is Saturday and I'm freaking out just a bit!!!

ChefBeckyD help me please!!!! I know you are a pro at this show!


And yes I normally could figure this out. I have made it once at home and it was great. Iv'e been so busy lately I can not wrap my brain arround this.

Thanks all!

 

[ChefBeckyD]

Paulette - I'll be back later tonight to give you a rundown of how I do my show!

This is my FAVORITE SHOW!!!

 

[etteluap70PC]

Thank you Becky!!! I was hoping you would be willing to share, I know you have had great success with this!

 

[ChefBeckyD]

Okay Paulette - here is my show.......I did this show again last Thursday, and got 4 bookings! (6 guests!)

It's a simple show - here is the list of ingredients the host needs:

1 Chicken (3.5 - 4.5 lbs)
1 can Grands Biscuits
1 Tbls olive or canola oil
1 ounce block parmesan cheese (if they don't usually buy - I bring some of this)
3 Tbls. stick butter (not margarine)
1-2 garlic cloves

I bring with me chicken seasoning mix made up in a prep bowl (I add BBQ rub to it also) and Italian Seasoning for the biscuits.

Here is my outline for the show - I print this up and take it with me to keep me on track! (without the added notes in purple)

PRE-SHOW:
Set up Checkout area I find a spot that is a bit away from the demo/eating area, and set up my computer, host & booking info, recipe cards, and recruiting info
Set up Display Area Any products not part of the demo - cookbooks, spices, new colors, etc.....set up, along with acrylic stands with Theme Show & Host Bonus info
Melt Butter in pan - I pre-melt the butter in the 10" skillet for the biscuits
Put chicken in DCB I wash, dry, and place chicken in the DCB
Set up demo area - I set up all products to be used in demo - DCB, prep bowl w/ seasoning mix (I make this at home), skillet, Parm cheese in Micro Grater, Garlic & Garlic Press, Italian Seasoning, cutting board, forged utility knife, and biscuits, and RUFTH Trivet, and 2 silicone hot pads.
Preheat oven (for biscuits)
Meet & Greet guests Greet all guests and write their name on a nametag for them







SHOW
Welcome! Any first-timers? first timers get a twixit - if it's the right crowd they also get teased about being PC virgins, and I'm glad that I get to be their first....
You are in for a treat! (explain show)
I go thru a run down of the show - fun food and free stuff.....and then I tell them that they are going to experience something incredible! I realize they are going to be skeptical, because I was too - and tell this story:"Other consultants kept saying how incredible it was, and I kept saying to
myself "there is no way it can be that good"! And there is NO WAY I am roasting a chicken in the microwave!
But then I found a whole chicken marked down to $.49 lb....so I thought hey, it will only cost me $2 to ruin a chicken...what have I got to lose? So I took it
home, and I tried it. At first I kept waiting for my microwave to explode....but
then I started smelling the incredibly yummy smell coming from my microwave. (at this time, they are starting to smell the chicken roasting too), and when it was done - I was honestly expecting a rubber chicken, but what I got instead was the most incredibly moist, falling off the bone, delicious chicken that rivaled any chicken I had ever purchased in the deli! I fed it to my husband for dinner, without telling him how it was made - and he said it was some of the best chicken he had ever had!
Now, I make this for my family at least 2-3 times a month, and seriously, every time I take it out of the microwave, I still look at it and say 'That's
Incredible! I can't believe I just made this chicken in the microwave in 30
minutes!" And that is why we call this the Incredible 30 Minute Chicken! I can
guarantee that when I serve this chicken to you tonight, you will be saying the same thing!"

Thank Host (name) – give gift
Explain host's other gifts she will receive tonight
Guest Special for the evening
Introduce myself.......tell story briefly
Demo Chicken I show them the chicken (it's had the lid on until this point) and then I oil the chicken & rub on the seasoning mix (I use gloves) telling them what is in the mix.– have host put in microwave
Demo Biscuits I briefly show the cookware, and say we will talk more about how amazing it is after we get the biscuits in the oven. I press garlic in the pan - talk about garlic press uses......I shake in Italian Seasoning.....talk about our great spices and rubs..........I grate in parm cheese - talk about all the uses for the micro grater.......cut up biscuits w/ forged knife, and talk about knives and cutting board. Dump in biscuits and stir w/ mix n scraper....talk about scraper collection. Put biscuits in the oven
do Ice Cube demoPass around 8" pan w/ ice cube in it, so they can all experience cookware - talk about the benefits and ease of cooking with our cookware
Talk about Host & Guest specials for Nov & Dec.
If there is time, I also go over some new products.....pass around the new sprinkles......






CLOSING

Take Chicken & Biscuits out of ovens - let chicken rest, and slide biscuits onto Dots Plate. I ALWAYS give them the tip about letting your meat sit for 5-10 minutes before carving to redistribute the juices......I say - "So you think you always over cook your chicken, turkey, or roast......well, I'm here to tell you it's not you! You are a way better cook than you think! All you need to do is let it sit, and it will be perfect! This always gets lots of gasps and "I didn't know that's"
Then I have been saying that no one I know, even if they love cook, and especially of they don't love it, has time to spend an hour or more making dinner - but at the same time, we feel that "mommy guilt" if we are feeding our family frozen, convenience, and take-out foods. At my house I have found that the DCB is a solution to that problem and that using it, in 30 minutes or less, I can feed my family a sit-down dinner of REAL FOOD REAL FAST! While the chicken is cooking and the biscuits are in the oven, you can be getting a veggie or salad made, and set the table and have the dishwasher emptied! I then list several of the recipes that can be made....including a dessert!
Share the rest of my story.......great time to own your own business!
3 -4 minutes of Housekeeping
Guest Special for Tonight
Upcoming Host Specials
Fill out Guest Care Cards
Do Drawing
Thank everyone for coming
Explain check out
Eat and place orders.

 

[etteluap70PC]

WOW!!! Thank you soooo much! That was more than I could have hoped for!

1 question... You just carve the Chicken and serve it with the biscuits so they are getting a taste?

You rock!

 

[ChefBeckyD]

WOW!!! Thank you soooo much! That was more than I could have hoped for!

1 question... You just carve the Chicken and serve it with the biscuits so they are getting a taste?

You rock!

I use the kitchen scissors to cut it into pieces, and then use a knife to slice the breast into smaller pieces. I have been putting it on the large oval platter, and using the small tongs for serving both. I use the new plates & caddy set too.

 

[etteluap70PC]

when you say you use the kitchen shears to cut it into pieces you mean cut off the legs and wings? Or even cut off the breast meat? Then use knife to cut everything smaller correct?

Sory.... I'm a bit dense lately! New concepts take a bit to hammer into my brain!

Thanks again!

 

[ChefBeckyD]

I cut off the legs, thighs, wings, and then cut the breast apart through the breast bone. Then I slice each breast with the knife into smaller slices. It's not pretty - I just let people pick at it!

 

[ChefJeniLobdell]

Becky thanks so much for posting your show layout. Quick question, do you give them catalogs and order forms when they sit down or after the chicken is out of the oven?

 

[ChefBeckyD]

I give them their catalogs and order forms at the beginning of the show.......I use it throughout the show to show other products related to the products I am showing.

So when I talk about the DCB, I have them turn to the stoneware to show them the whole stoneware family....when I talk about cookware - we look at the cookware, etc.......

 

[ChefJeniLobdell]

:love: Awesome! Thanks so much. I have a few shows coming up that this would be perfect for. This website is wonderful

 

[chefjeanine]

BECKY! I need your helpDo you tie the chickens tiny little legs together with string or just leave it as is? How do you place it in the DCB.

I'm hoping you read this. . . doing my first 30 Minute Chicken show tonight.

THANK YOU!

 

[chefann]

I just leave it. Tying them has more to do with the mass when you're dry-cooking it in the oven, since it pulls the legs in close to the body so they don't dry out. That's not really necessary in the microwave. And if you can skip it, do! (Makes it that much easier. )

 

[wadesgirl]

Let me ask this question... Now that my DCB is on it's way to my house (just ordered it), how do I get over my chicken fear? I hate touching raw chicken. Usually use gloves in my house to cut and such. But it also comes to cleaning it, I don't want to have to stick my hand in the cavity. Totally grosses me out! I know I could have my host do it for me at a show but what about at home? Anybody have a better way to do this?

 

[JAE]

Becky does not tie the legs. I asked her the same question because I never tie them either. I just drop the thing in there after dumping out the insides and spritzing oil over it. I sprinkle the spices on. Sometimes before I put the chicken into the baker and sometimes not until after I drop it in. I forget to do it first most of the time.

 

[chefjeanine]

Thanks ladies. I didn't think about tying the legs together until I actually read the recipe in the SB. I'm all for skipping that step.

Wadesgirl, wear gloves. I wear gloves at my shows and recommend them for all consultants, especially when working with meat or crescent rolls (it just seems so unsanitary touching those sticky things with bare hands).

I bought the groceries for my show today so, wearing my disposable gloves, I just finished cleaning out and washing my chicken. I had it sitting on the cutting board and I was dancing it around . . .not quite sure what got into me but it did make me laugh!

 

[wadesgirl]

Thanks ladies. I didn't think about tying the legs together until I actually read the recipe in the SB. I'm all for skipping that step.

Wadesgirl, wear gloves. I wear gloves at my shows and recommend them for all consultants, especially when working with meat or crescent rolls (it just seems so unsanitary touching those sticky things with bare hands).

I bought the groceries for my show today so, wearing my disposable gloves, I just finished cleaning out and washing my chicken. I had it sitting on the cutting board and I was dancing it around . . .not quite sure what got into me but it did make me laugh!

I would wear gloves for sure but it's the whole cleaning the inside and drying it! Ew, ew, ew! :yuck:

 

[redsoxgirl]

Let me ask this question... Now that my DCB is on it's way to my house (just ordered it), how do I get over my chicken fear? I hate touching raw chicken. Usually use gloves in my house to cut and such. But it also comes to cleaning it, I don't want to have to stick my hand in the cavity. Totally grosses me out! I know I could have my host do it for me at a show but what about at home? Anybody have a better way to do this?

Maybe use tongs or a fork or something? Gives me the willies too.

I've never cooked a whole chicken before. I'm going to have to give this a shot! Thanks for the breakdown Becky!

 

[ChefBeckyD]

Hey Jeanine! I saw your PM first - so you have mail!

But JAE is right - I don't tie the legs. I clean it, put it breast side up in the DCB, and then I use the garlic oil or any oil, and brush it on with the silicone basting brush (I sell a ton of those that way) and then rub the seasoning mixture on it and pop it in the microwave. Always use the easy read thermometer to check for doneness!

 

[chefjeanine]

Hey Jeanine! I saw your PM first - so you have mail!

But JAE is right - I don't tie the legs. I clean it, put it breast side up in the DCB, and then I use the garlic oil or any oil, and brush it on with the silicone basting brush (I sell a ton of those that way) and then rub the seasoning mixture on it and pop it in the microwave. Always use the easy read thermometer to check for doneness!

THANK YOU BECKY!

 

[PurpleAngel]

Wow...this is great....thanks Becky

 

[tabnat80]

Hahah. You are cracking me up. I too have a fear of touching a whole chicken. Last week, I did two 30 min. chickens and actually ate it too. It wasn't that bad once I just got it out of my mind. I got luck and the chicken that I got didn't have the junk inside to remove. Now, if it did, my host (dear friend of mine) said she would get it out. LOL. Now if you are at home, you can get those tongs and grab the junk out. Like I said, I got my chicken at Wal-mart and it was a tyson one and didn't have the junk inside. Good luck to you.

Let me ask this question... Now that my DCB is on it's way to my house (just ordered it), how do I get over my chicken fear? I hate touching raw chicken. Usually use gloves in my house to cut and such. But it also comes to cleaning it, I don't want to have to stick my hand in the cavity. Totally grosses me out! I know I could have my host do it for me at a show but what about at home? Anybody have a better way to do this?

 

[straitfan]

So Becky--you wait to put the chicken in the micro during the show? I'm doing one of these at a show for the first time (although I've made it at home several times) and I was thinking about having it in the micro already before the guests arrived. I think ater reading your outline I'll scrap mine and steal (borrow) yours! I'll probably include Queen of Shoppers during the biscuit baking time . Thanks! Oh-yeah--I always remove the skin from the chicken first...do you?

 

[straitfan]

I had it sitting on the cutting board and I was dancing it around . . .not quite sure what got into me but it did make me laugh!

My 8 year old DS requests that I make this so he can "dance with the chicken" before I oil and season it up! LOL!

 

[ChefBeckyD]

So Becky--you wait to put the chicken in the micro during the show? I'm doing one of these at a show for the first time (although I've made it at home several times) and I was thinking about having it in the micro already before the guests arrived. I think ater reading your outline I'll scrap mine and steal (borrow) yours! I'll probably include Queen of Shoppers during the biscuit baking time . Thanks!

Oh-yeah--I always remove the skin from the chicken first...do you?

I don't remove the skin - I always tell them it's a great option, and I do it at home, but for shows, I leave it on.

The beauty and the "WOW" of the 30 minute chicken show is showing the guests that it really only takes 30 minutes to make this incredible chicken. I love to show them this whole, raw chicken - and then have them eat the results just 35-40 minutes later! I've thought about doing the chicken so that it is done as guests are arriving, but I'm always afraid it just won't have the same "WOW" factor.

 

[straitfan]

Thanks!
I hope it's a WOW!
(I may make one at home with the skin on so I know what to expect)

 

[Geoo]

I'll add my thanks in there too. That is great information.

I get grossed out by it too but I guess I just ignore it and I wash my hands very often. Luckly, my first job was at KFC and that helped some but I still dont like it.

Jim

 

[wadesgirl]

It's not really a dirty chicken thing for me though, it's more sticking my hand into the cavity. Gross! I maybe making my first chicken this weekend depending on when my baker gets here!

 

[ChefBeckyD]

Aacckk!!! My host for tomorrow night has been "telling everyone she knows about that d*mn chicken" (her words!), and now is expecting 24 people! I'm a little concerned - I actually don't like shows that big! If the weather will just cooperate - it could be a good show! I was planning on an interactive show - but I don't think I can do it with that many people. We will do a chicken, and 2 batches of biscuits (I have 2 10" pans, whew!) - and she is going to make cool & creamy chocolate fondue to have, along with some cheese and crackers (served on the bamboo cheese board )

 

[pamperedharriet]

Aacckk!!! My host for tomorrow night has been "telling everyone she knows about that d*mn chicken" (her words!), and now is expecting 24 people! I'm a little concerned - I actually don't like shows that big! If the weather will just cooperate - it could be a good show! I was planning on an interactive show - but I don't think I can do it with that many people. We will do a chicken, and 2 batches of biscuits (I have 2 10" pans, whew!) - and she is going to make cool & creamy chocolate fondue to have, along with some cheese and crackers (served on the bamboo cheese board )

You just can't win sometimes--some shows have low attendance and others like this sound like a mob! Good luck and I hope it all works out for you, Becky! I hope you sell lots of DCB's!!!!!!