Love the Deep Covered Baker and 30 Minute Chicken!

[ChefLisa]

I just want to share with you something amazing that has happened during my last two shows.

During my first show this month, I brought the Deep Covered Baker and talked about the 30 Minute Chicken. The crowd jumped in that they do not use the microwave to cook, but I guess I there was still some excitement about the baker, because I had a customer purchase it.

Last night I decided to let them see and taste the chicken. I bought a chicken and cleaned it and put the seasoning on it before I left for the show. As soon as I got to my host home I popped the chicken in the microwave. It was finished before the guests arrived and the home smelled so good! I then put the baker on a piece of Woven Selections out on the coffee table for all to see. As they were sitting there before the show began I started talking about how it was cooked in the microwave. Then during the show I gave the full scoop on the baker as well as stoneware in general. The customers were truly impressed and even more impressed when they tasted it and realized the chicken taste so good. I think most people think chicken in the microwave would be rubbery. I know that was what I thought before I tried it for the first time a couple of weeks ago. My host is going to purchase the baker and I had another customer purchase it.

I am planning to make the chicken for my next several shows. If you still need February bookings, I highly recommend telling potential host about this piece. They can purchase it this month for $26.00. Of course, after this month they can purchase it using one of their half price options and get it for $32.50.

Lisa

 

[BethCooks4U]

Lisa,

How did you serve the chicken? Did you move it to a serving plate and slice it for them or did they just take what they wanted right out of the baker?

I was thinking of doing the chicken and then a tortatini bar but I don't want to have to take the time to cut the chicken up for them. I am thinking that I would pop it in the microwave upon arrival, then prep the other ingredients (some in front of the guests and some before they get there), then move the chicken to either the bamboo carving board or the cutting board and let them use the santuko or other knife to cut off what they want and make their own panini wraps. What do you think? Or is it enough to just have the chicken there and demo a dessert or salad with it?

 

[ChefLisa]

Hi Beth!

After I completed my demonstration (Peanutty Brownie Pizza), I put the Deep Covered Baker on the counter and just took off some of the breast meat. I am a lousy carver, so I just cut off the meat the best I could and put some of it on a plate for the guests. There was plenty from the breast meat since they were just getting a taste.

Lisa