ChefBeckyD
Gold Member
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I always use a 4 lb. chicken - or as close to it as I can get.For the mix n chop, I am referring to boneless/skinless chicken breast.I made mine mostly interactive. I didn't really have stations - I just had people work along side me as we went through the 3 recipes. (small kitchen/dining area - no room for stations!)babywings76 said:I know this thread is a little old, but I'm bringing it up because I've got some questions.Becky, what size chicken do you make for the 30 min. chicken? Just wondering how much chicken you get out of the small ones compared to the larger ones to show people. Which do you think is better to show people at a power cooking show?Also, are you referring here to chicken breasts or ground chicken? This Saturday is my Power Cooking Workshop. I was thinking of having appetizers set up that they could eat while I show them the power cooking. But is it better to have it interactive? Or both--some eat while others help? Or save the appetizers to a food table that I put our finished recipe on and they just eat everything at once later? Also, I liked how you incorporated the DCB into this, and so now I'm thinking instead of serving one of the 3 Power cooking recipes, to just do the chicken and give away all 3 of the recipes. Were people sad that they didn't get to taste the results of one of the power cooking recipes when you did yours?
I had other food there for them - this would be a perfect chance to show off the new seasonings and sauces! I didn't serve any food until after the demo - I did serve drinks though. I just don't have enough room at my house to have food out and be doing the demo at the same time, especially when there were 16 (if I remember correctly!) women there!
I don't think anyone was disappointed about not tasting the recipes - they were all excited about possibly being able to take the next nights dinner home with them! The drawing for the 3 dinners was a HUGE hit!