Please Help! I Know I Can Count on You!

[pampchefrhondab]

Hi Everyone,

I have a show tomorrow night. I'm making the BBQ Pork Salad; however, we're replacing the pork w/chicken.

I think I read on here that someone else did this too. Can you please tell me how it turned out and if you still used the microwave. I'll be cooking the chicken early before the show. If I do, should I warm up the chicken? I'll be using boneless, skinless chicken breast.

Please help me if you can! I appreciate it!

 

[BethCooks4U]

I haven't made it but pork and chicken are quite intercangeable. It will be great!

If you are making the chicken in the deep covered baker just do it at the show! It is sooooo quick anyway and just doing that will sell the baker or at least book October shows!

 

[pampchefrhondab]

The host has a very old microwave that isn't big enough (at least she doesn't think it is). Even if it would fit I would be afraid of uneven cooking. It also doesn't have a turn table. I may take some raw chicken w/me just in case it would work. I can then use the cooked chicken as a back-up. I would of course cook the chicken before people arrive so they don't know if it doesn't work!

I will be talking about how I used it in the microwave though and also explain all the other things they can cook in it.

 

[BethCooks4U]

Well then I would make it at home and just cover it with parchment (or paper towel) to reheat it for 1-2 minutes. ...but I think it would taste great cold too.



I know, I'm a big help.

 

[chefann]

I did chicken dark quarters (leg and thigh connected) in a micro with a turntable. The chicken cooked for about 10 minutes, then sat for 10 and was fine.

My micro does not have a turntable (it's 30 years old!), and I've made the pork and chicken in it. Rotate the baker a couple of times during cooking, and make sure that the total cook time adds up to the recommended amount.