Quick & Easy 30 Minute Chicken Recipe for Your Next Cooking Show!

[christiepchef]

I have the DCB and want to make a 30 minute chicken at my show next weekend. All of the recipes I find look like I need to do it along with something else... ie. taco fixings. Is there a recipe that any knows that is just the chicken? I am also doing the skillet cake so I don't want to take alot of time on the chicken, just want to be able to get bookings for November stoneware.

 

[ChefBeckyD]

I have the DCB and want to make a 30 minute chicken at my show next weekend. All of the recipes I find look like I need to do it along with something else... ie. taco fixings. Is there a recipe that any knows that is just the chicken? I am also doing the skillet cake so I don't want to take alot of time on the chicken, just want to be able to get bookings for November stoneware.

I often do just the chicken when I am doing some other type of show.

It was my gift to my hosts for many of my Summer Shows. I just popped it in at the beginning of the show, and then went on with whatever I was doing for the demo!

 

[christiepchef]

So you don't demo anything for it, just leave the chicken for the host? Or do the guests just "dig in"? Thank you for the info.

 

[Jenni]

I often do just the chicken when I am doing some other type of show.

It was my gift to my hosts for many of my Summer Shows. I just popped it in at the beginning of the show, and then went on with whatever I was doing for the demo!

Yes I too want to know more.....

 

[ChefBeckyD]

So you don't demo anything for it, just leave the chicken for the host? Or do the guests just "dig in"? Thank you for the info.

Well, this summer, when I did it as a gift for my hosts, I left it up to them - they could either serve it to their guests, or save it for dinner for their family the next day. Some served, and some saved.

I already have 2 Nov. Shows that were based on doing that this summer - a couple of guests at shows who wanted to host when Stoneware was the special again. They are already booked!:thumbup:

 

[christiepchef]

Great, so when the host decided to serve it at the show. Did you just remove it from the DCB and put it on a platter or carve or peel ... ??? I assume it is already flavored from cooking and you don't need to serve it with anything. Is that true? thanks again.

 

[ChefBeckyD]

I joke at my shows, as I walk around and show everyone the chicken, after it's cooked, and give them a whiff of the smell - that I am showing it to them now, because I'm not a carver, I'm a hacker, and it's not going to be so pretty once I'm done with it.

I transfer it to an SA plate or platter, and use the PC kitchen shears to cut it apart, and then use the utility knife to slice it into smaller pieces.


Also - I would suggest following the 30 Minute Chicken recipe for seasoning it. I will usually add some smoky BBQ rub, or another rub, to that recipe also for even more flavor. I sell tons of rubs.

 

[christiepchef]

Excellent info Becky, I really appreciate it. Now I have a clearer picture of how I'll do it. Have a great weekend.