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Making the 30 minute chicken for the 1st time and ?

brendaziz

Member
Jan 1, 2010
88
0
I'm reading the recipe and i'm reading it right that it's uncovered while cooking??
I thought the whole point was the cover helping make it crispy?? won't it be weird then?

Also, we don't have any string so will it be ok w/ just putting it in and not tying it?

Thanks!
 

Kathy's_Kitchen

Advanced Member
Gold Member
May 12, 2008
541
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I always keep the cover on and have never tied it up - you should be fine. :)
 

brendaziz

Member
Jan 1, 2010
88
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  • Thread starter
  • #3
Awesome, good to know. Does it take longer w/ the cover on? I was just reading the flyer about it and they say that there's no real difference between cover on or off except for taking 10 minutes longer w/ it on??
I think I'll wanna keep the cover on- even just for possible splatter purposes!
 

esavvymom

Legend Member
Staff member
Sep 8, 2008
7,895
146
I've done it both ways and didn't notice much difference in the skin. Not particular crispy in my personal opinion. It took me a little longer with the cover off...BUT I think it may have still been frozen in the core of the bird.

I did notice there was not as much liquid in the DCB when the lid was OFF. I have LOTS of liquid with it on. No, I didn't have splatter either.
 

Kathy's_Kitchen

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May 12, 2008
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I cook it for about 30 minutes and then let it rest for 10 minutes or so - I agree that it does not get crispy...I don't think it will in the microwave.... I, like Bobbi, get a lot of liquid in the DCB which is great for making rice or stove top or whatever.... :)
 

Monty060609

Member
Sep 30, 2009
224
1
I have made it twice, never tied it up and I cook it for 30 minutes cover OFF and then 10 minutes cover ON.
Everything above the level of the juice is crispy.
And no splatter either.
 

cookingwithdot

Advanced Member
Gold Member
Oct 20, 2009
587
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I always cook it with the cover off, but I don't like how pale and "not cooked" it looks at the end, so I pop it under the broiler for about 4 mins! Crispy & crunchy & yummy skin! :)
 

esavvymom

Legend Member
Staff member
Sep 8, 2008
7,895
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I always cook it with the cover off, but I don't like how pale and "not cooked" it looks at the end, so I pop it under the broiler for about 4 mins! Crispy & crunchy & yummy skin! :)

Not in the DCB, I hope??

But that's a good idea...on a sheet pan or something other than a stone. Might have to try that.
 
Last edited:

littlemaisyPC

Member
Gold Member
Sep 14, 2008
175
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Dottie do you put the DCB in the broiler or do you put the chicken in another dish?
 

Liquid Sky

Advanced Member
Jun 8, 2008
769
3
  • #10
I ALWAYS do the chicken w/ the lid on for 20 mins on high..then temp it. 99% of the time the chicken is done in that 20 min time-span. Rarely do I have to put it in for another 3-5 mins. Depends on the hosts wattage on their micro.

Then, I'll place the chicken onto the cutting board and let rest for 10 mins. During that time I clean out the DCB and cook the cake. :love:
 

gailz2

Senior Member
Gold Member
Jun 1, 2007
2,018
10
  • #11
I always do it with the cover on--30 minutes. I use the paprika/flour/onion or garlic powder mixture to put color on the top--it is an incredibly moist chicken--LOVE IT>
 

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