Should I Add Water When Microwaving Chicken in a Covered Baker?

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Discussion Overview

The thread explores the practice of adding water when microwaving chicken in a covered baker, with participants sharing their personal experiences and opinions on the matter.

Discussion Character

  • Anecdotal

Main Points Raised

  • One participant shares their experience of cooking whole chickens in a regular roasting pan with water, questioning if the same applies to a stoneware covered baker in the microwave.
  • Another participant mentions that they do not think adding water is necessary, although they have never tried it.
  • One participant notes that adding water might soften the skin of the chicken, which they prefer to keep crisp.
  • Another participant reports having made chicken without adding water and found it to be excellent.
  • One participant states that there is no need to add water, as the chicken's juices keep it moist.
  • Another participant confirms that their chicken turned out very moist without adding water.

Areas of Agreement / Disagreement

Views differ on the necessity of adding water, with some participants stating it is not needed while others express uncertainty.

Contextual Notes

Participants share their cooking experiences and preferences regarding the use of water when microwaving chicken, reflecting a variety of personal cooking practices.

Who May Find This Useful

Consultants interested in cooking techniques for microwaving chicken in stoneware may find the shared experiences relevant.

Bexs50
Bexs50
Messages
333
Ok, you'll have to forgive the fact that I'm not the greatest or most creative cook! I have only cooked 2 or 3 whole chickens before in a regular (cheap) roasting pan. When I did those chickens, I seasoned them and then put them in the pan with about an inch or 2 of water...per instructions of my mother. They came out fine, but my question is for the new stoneware covered baker in the microwave...should I or could I add water to the pan before putting it in the microwave or is this a no-no, or maybe just not needed??
 
I don't think it is needed, but I have never done that!
 
The skin turns out really nice and crisp with a moist center. I think adding water would soften the skin.
 
I made this without adding water and it was excellent!!!
 
There is no need to add water when making the chicken in the stone. The juices from the chicken keep it very moist.
 
I didn't add any water and it turned out very moist.
 

Frequently Asked Questions

Should I add water when microwaving chicken in a Covered Baker?

No, you do not need to add water when microwaving chicken in a Covered Baker. The design of the baker allows for steam to circulate, which helps to keep the chicken moist during cooking.

What happens if I add water to the Covered Baker when microwaving chicken?

If you add water to the Covered Baker, it may result in excess moisture, which can make the chicken less flavorful and alter the texture. The steam created from the chicken itself is usually sufficient for cooking.

Can I use marinade instead of water when microwaving chicken?

Yes, you can use a marinade instead of water. This can enhance the flavor of the chicken while still allowing it to cook evenly. Just be sure to use a small amount to avoid excess liquid.

How long should I microwave chicken in a Covered Baker?

The cooking time will depend on the size and thickness of the chicken pieces. Generally, you should microwave chicken in a Covered Baker for about 8-12 minutes, checking for doneness with a meat thermometer to ensure it reaches 165°F.

Is it safe to microwave chicken in a Covered Baker?

Yes, it is safe to microwave chicken in a Covered Baker. The baker is designed for microwave use and will help cook the chicken evenly while keeping it moist. Just follow the manufacturer's instructions for best results.

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