Ninja foodi recipes chicken Roast at home
topic : Ninja foodi recipes chicken Roast at home
We are testing the Ninja Foodi. So the internet loves pressure cookers, and the internet also loves air fryers.
But what if, you get all of that in one?
That means that you could have one gadget, for two different functionalities, and not have two bulky things sitting in your cabinet.
Obviously, if you have a small kitchen like I do, that’s the amazing thing. So, how this gadget works, is that it has two different lids,
One is your standard pressure cooking lid,
and one it comes with a convection fan that will circulate your air.
Best kitchen appliance for instant coking pot
14 Easy One-Touch Cooking Programs – Poultry, Meat/Stew, Bean/Chili, Soup, Sauté/Simmer, Cake, Rice, Multigrain, Porridge, Steam, Slow cook, Keep warm, Yogurt, and Pressure cook (Manual)
Ninja foodi recipes chicken Roast at home ( cook book)
This could really be the best and fastest way to do a roast chicken at home. So we’re using a standard recipe from the manual that this came with, and it’s your standard roast chicken with some aromatics, and we’re just gonna go for it.
This recipe calls for
- lemon juice,
- a little bit of honey
- black pepper
We’re making the marinade in a separate bowl and adding it to the base, just like that. And of course, somewater, for some moisture.
So this is a 4 1/2 to five pound chicken that will go straight into the basket. How cute and snug. And we’ll just add this straight in here
What’s interesting is that you’re not actually seasoning the chicken, the recipe says to just add it to the bowl then you add the chicken on top.
Which, honestly, concerns me a little bit, because we don’t want bland chicken. But, we’re going with what the manual says, and it’s essentially just cooking in the aromatic air, so we’ll see.
The pressure lid goes on, so what’s interesting is that this air frying lid actually stays on and this doesn’t come off. We are pressure cooking on high, at 22 minutes.
And we’ll start. So after it cooks for 22 minutes on pressure, we’ll take the pressure lid off,
Then we’ll use the air frying lid, and cook it for an additional 10-12 minutes, until it gets crispy.
And that’s it. See you in 22 minutes. It’s done!
Time to reveal the chicken! Chicken looks good, it looks pretty cooked actually because it’s pulling away from the bone in certain areas, and now we want that really, really beautiful crispy skin, and the airfrying method will do that.
I’m gonna brush a little bit of oil and the oil, obviously,will crisp up the skin, some pepper, and a generous amount of salt, because we did not season the chicken beforehand.
Now for air frying. Obviously, the lid is already attached. Just closing it up. Air crisp, we’ll do it at 400 degrees for eight minutes. After you check it in eight minutes, you might wanna go longer, depending on the size of your chicken. And we press ‘Start’.
This is actually more annoying, because you have to comeback after 20 minutes, open it, do another thing,close it, then keep checking it.
I mean, it is super convenient that you can cook this chicken in less than an hour essentially,
if it does work out well. But it’s also, like if you put a roast chicken in the oven, just put it in, and that’s it too. So, that’s also convenient.
You guys, it’s been six minutes,we’re getting really close, and I actually hear the skin crackling and crisping up. It’s kind of like popcorn. So let’s talk about price real quick.
The Ninja Foodi, $200 on the market, let’s say you’re gonna get anInstant Pot and an air fryer, that will probably cost about $200 as well. So $200 for dual functionality, $200 for two separate gadgets.
If the Ninja Foodi is just as good with both functionalities,then it’s just worth it to get one, right, because you’re trying to save space. But if it sucks, then just get the two separate gadgets.
Alright! Look at our beautiful roast chicken. Alright, so we’re gonna take this guy out, You see that? You hear it? You hear that?
Right off the bat, crispy skin, definitely on top, sides are not as crispy, but it’s still nicely cooked. First start with the leg. Now, I think that definitely super juicy and moist, You can tell, it just comes right off.
The skin is crispy enough, pretty damn good, pretty damn good, but I’m gonna go for the breast. It seems super moist, which is definitely a plus, because sometimes when you’re roasting chicken, it can cook unevenly.
Oops. I mean it is really good. I mean, I think that the recipe-wise I would tweak it, a little bit, maybe brine the chicken, do a little bit of different methods with the air frying, but I think, all in all,really freakin’ moist chicken, crispy skin, I’m impressed. I’m happy with that.
This is really awesome,so it’s crispy, moist inside, and it’s convenient, all in one. All you have to do is change the lid. I’m happy with this.
- 3 – 4 pound whole chicken
- 5 cloves garlic, peeled and crushed
- 3/4 cup hot water
- Ingredients for dry rub recipe or your own seasonings
- 2 tablespoons butter, melted
- Parsley for garnish, optional