Certain methods of cooking chicken seem to really upset my stomach. Barbecue no problem, fried no problem, baked on an open rack no problem. If I cook covered it upsets my stomach, am I alone on this?
My only suggestion (from watching too many America’s Test Kitchen episodes and not from personal experiential knowledge) is that possibly the meat is not fully cooked using that method. Breast meat should reach 160 degrees F. and thigh meat should reach 175 degrees F. Maybe you just aren’t cooking it long enough?
The ambient temperature in an oven or barbeque or deep fryer is quite a bit higher than the liquid in a pot, which is limited to the boiling point of water. So if you are braising (cooking in liquid in a pot) the cooking time would probably be longer.
This is a semi-educated guess and should not be taken as evidence that I actually know what I’m talking about.
Also this is the wrong forum for this question, you might want to notify the mods.
The OP is looking for factual information rather than a debate.
Off to General Questions.
I thought I put this post in Cafe section??
Pot-cooked can also end up very fatty if you do something like braise a bunch of parts with all the skin still on & all the obvious fat still attached.
You can skim much of the fat off towards the end of cooking. But if you don’t you might be getting a lot more than you think. Especially compared to grilled or BBQd skinless parts.
Seconding the warning about under-cooking. When I do something like cacciatore or a savory stew using thighs, they get pan fried a bit to put some browning on them although the bulk of the meat is still raw. Then all the liquids are added, the pot brought quickly to a gentle boil and the whole thing simmered for a couple more hours until they thighs are literally falling apart. That’s done.
Conversely, browning the same meat the same way, adding the room temp liquids then letting it slowly warm for 45 minutes is a recipe for raw chicken & upset tummies.
I was wondering about the fat content, if the OP is cooking it covered with the skin on the fat doesn’t render out as well, so you may be eating a fattier/greasier meal.
How exactly are you “cooking it covered” and what are you cooking it in? I can’t see how just a change in heating method can make anyone’s stomach upset. But usually chicken that’s braised, steamed, etc are cooked with other things. Perhaps the culprit is another ingredient. Another possibility might be the vessel you’re cooking it in.
I use chicken all the time in various dishes. The one that got me last night I used an electric covered pan with just a thin film of oil on the bottom covered and cooked on about 250 degrees. It gave me the same feeling in the stomach I get when I have baked chicken in a covered pot. I bake open rack frequently with no problem. I also suspect the fat.
… cooked AT 250 degrees? Is that Farenheit? If so, that’s a super-low temp for cooking – it would take hours of slow-cooking to get chicken to edibility at that rate.
I cook bone-in chicken parts at 250 on the smoker all the time. It takes about 2 hours for quarters. A boneless chicken breast in a pan set to 250 would probably take an hour or 1:15, but I have no idea what cuts the OP was using.
Chicken cooked with a beer can stuffed up its butt gives me a tummy ache.
LOL well not really. Now you guys got me craving it.
I was curious to see if “cooked with lid” meant that marijuana was involved – certainly I could see stomach upset in that situation. 
250 degrees in my electric skillet is really not 250 degrees. It is plenty enought to brown the skin and will even burn it if I don’t watch it. It takes about 45 min to cook a cut up chicken.
Nope, but I’ll move it there.
Yeah, I would guess that it might not be cooking all the way. Putting the lid on redirects the hot hair back down, and that cooks the top side, but not as well as direct contact with a hot solid surface.
That is, assuming you aren’t reusing the same lid each time. Then there could be a problem with the lid.