1 cup water/white wine/chicken stock, whatever you have to hand
Salt and pepper
2 tbsp butter
1 tsp smoked paprika
Drizzle of Oil
Basically season inside and out however you want.
Unlike a Chicken, I don't slide butter under the skin to roast this bird.
But do make some basting butter for stage two...
Butter with whatever herbs/garlic etc you want.
Pat the chicken dry with disposable paper towel. Season inside and out with your choice of seasoning. Set inside the Air Frying basket. Pour your cup of liquid in.
Place the chicken in the basket, inside the main pot of the Foodi
Cook on High pressure for 15 minutes.
When time is done, do a quick release, remove the chicken and the basket, and move the liquid that was in the bottom of the Foodi bowl for your sauce to a bowl or whatever...
Replace the chicken and the basket inside the Foodi liner and place the liner back into the unit.
Baste the bird with your butter mix.
Air crisp at 400 degrees for 15 minutes. Lifting the lid occasionally, basting the chicken with your basting butter to crisp/brown it to your desired colour. Remove the chicken and the basket, and cover with tin foil to continue cooking to reach a 165 degree temperature reading.
