Hi Lisa, I did a 3.5lb bird in my foodi,I followed your recipe up to the 30 minute mark, but reduced the temperature after I flipped the bird to 170 as it was a smaller bird and I was afraid it would burn, took a temp at one hour and the result was terrific, a lovely moist chicken and the temp was 165f, thanks again Lisa for a great recipe, this will be my go to recipe as I used to pressure cook my bird before air crisping not anymore. 😘
Hi Jim, I tried the pressure cooking then air crisping and well I prefer to roast my birds-just taste better and just my. preference-others. really like the PC"d then air crisped chicken. Thanks Jim!
Thank you! I like it this way much better than pressure cooking it but once agin just my opinion. Try it both ways and see which way you prefer. Thank you Stephanie Holmes!
Lisa, gorgeous bird! I have done this in the Ninja. Next time, I will use avocado oil , as you did. I ordered it along with the round silicone pads you recommended in another video. Thanks for helping us! Your videos are super! 💖
Thank you so much! You can use what ever oil that you want-even butter. The rounds protect the bottom-no matter what you do the coating will wear off-unfortunately but those round will make it last longer-well at least I think so. Thank you for supporting the channel-I really appreciate it! Thanks Nanci Bowen!
@@pressurecrisp I like the way yours looked, better than mine. However! my chicken was delish! Tasted just as I hoped. Like rotisserie from the deli! Yum.
@@nancibowen7747 I just got lucky -lol. Made one I the grill tonight and didn't use any oil just butter under the skin and was better looking than this one. Chief taste tester-aka mom is getting chicken salad and a host of other items tomorrow. Thanks Nanci!
I’m trying this later. I’ve had my Foodi a year and a half and not tried roasting a chicken in it yet and can’t find my instruction booklet today, typical, so have found your video and will give your’s a go. I can’t wait to see how it turns out.
Hi, made this tonight and it was delicious! Followed your video. Thank you. BTW when it came to flip over I took the AF basket out and put a plate over it and did the flip that way, then just placed the chicken back in. I didn't have those utensils you used lol. Again thank you.
hehehe.... If I have a fresh-not frozen chicken I prefer to air crisp or bake/roast it. If it s frozen them I will PC then AC. Try out both ways and see which one you like. Thanks Vanessa!
lol-I used cattitude the other day at work describing my cat -lol. Chicken was very moist. Luv bone broth-wanted to make some today but ran out of time. Will do tomorrow and the Ninja Foodi makes it so easy! Thanks Cattitude!
Thanks so much for the optional way of cooking a whole chicken in this behemoth! It looked beautiful! Something that I've learned within the last few months--something that will give you phenomenal flavor, tenderness, juiciness, and skin crispness, is to brine it. It is so worth the extra few hours that I can promise you will always do it that way. And you can do whatever seasonings in the brine that will complement whatever you're using it for.
Lisa, when you said "go ahead and take a look at this gorgeous bird" it was the chicken we were supposed to look at, was it? LOL over here in England "gorgeous bird" could well have meant you! I loved the idea of putting rosemary over and lemons in the chicken for flavor I will definitely be trying that.
lol. I'll have to remember that "gorgeous bird" -oops-lol. I prefer to use fresh thyme and rosemary but didn't have any. Well I did have some but it had gone bad. It gives it a bit of flavor bu not overpowering as I am using this chicken for soup. Thanks David! Oh and I forgot to tell you I use the wireless RODE mic.
Girl that is one beautiful chicken!! I have a 5lb chicken and I am gonna make it in my 8qt Ninja tonight! I have several pressure cookers, and I have always done them under pressure or if I wanted to roast, in my convection oven. I also have a SMALL air fryer and I have done a 3.5lb bird in that but very crammed in there, lol! I just got my Ninja a few months back and super excited about your recipe! The small chicken done in a small air fryer was great. Very moist. So thanks. But I will leave you a tip. You should cut the "butt" flap off your chicken. There are glands there and its not healthy for you. I worked in a meat market for years and was told by our butcher this many years ago. Haven't looked it up but I cut it off because now I'm just grossed out at the thought, lol! Tyty I love your channel!
Hello. I've been a fan for a while now, so thank you for your detailed recipes. I did try this chicken yesterday following your instructions to a T, but was disappointed in the way it first turned out. It was heavier than yours (5.4 pds but fit perfectly on a sling), so now I know that even tho the thermometer said it was over 170 degrees, it may needed to be cooked longer than an hour as the deep inside was still pink. (Go figure; I know how to place a thermometer otherwise.) Anyway, I ended up cooking some pieces (after I cut it up) 15 minutes longer and that did the trick. I'm thinking maybe to flip it twice? Whatever. Anyway, it turned out well in the end, and I even cut up the left overs and made chicken salad, delicious. I do want to say that I appreciate your video presentations because they are close up, you don't show your face throughout the whole video (some people are such divas), you don't waste time and get directly to the recipe where you don't spend 10 minutes talking about yourself and how wonderful everyone is who is watching your videos when a simple thank you is all that is needed or wanted. Great job. I will continue to use this recipe. I like it and I like all of your videos, using quite a bit of them. And Mom is so sweet!
@@pressurecrisp are you using your cell phone camera? My video doesn’t allow me to stop and start without starting a new video. This is where I’m stuck. Thanks
Hi Lisa.. can I ask why you didn’t pressure cook the chicken first? It would have taken 20 mins on high pressure then 8-15 mins on air crisp depending on how crispy you want it. Half the time in other words.. I’ve done that many times now and get fabulous results. 😋
It's just my personal preference and wanted to show people that it can be done. I think it takes about the same amount of time due to the NF taking time to come up to pressure-give or take 5 minutes. Thanks Cooking_with_Jules!
Does stuffing the cavity really work to impart flavor? I haven't done a proper control test, but I feel like it's not effective. Might be a good video topic!
Hi Billy Lo! It's. the EVO milk sprayer-Amazon is out of the plastic ones I use. Here is a link for EVO sprayer but slightly different than mine amzn.to/39Zwa6J But check. Bed, Bath and Beyond they may have them in stock. Thanks Billy Lo!
Its personal preference-I. prefer air crisping to pressure cooking then air crisping. Maybe I should do a comparison video. Cook two birds at the same time and compare texture and taste. I think That is why I prefer air crisping a chciken-to me it tastes better. But. like I said its personal preference. Thanks AstroTrain100!
Pressure Crisp I’d love to see the comparison, and to know specifically what you prefer about the aircrisped one. I make so many roast chickens that my friends take the mickey out of me, now I have the foodi I’m wondering if my well honed method is going to have a radical shake up!
Lisa we know that you're a gorgeous bird. Ah alrighty you were talking about the chicken lol. Here in the UK we girls tend to get called birds. Or here in Scotland, Burdz lol
I just finished watching your video on combo cooking a chicken, and I’m sure you feel the air fryer came out on top. But I wonder if you have ever cooked a chicken by sous vide and if you think that it’s any better. I did a turkey breast by sous vide, and I’m convinced I cannot do better by any other method. I don’t understand why I don’t get superior results by pressure.
Sous vide is superior-well I can't speak for chicken or turkey as I haven't tried sous vide them. But if its. anything like steak it definitely will be a much better cooking method. I may have to try this when I get back to. N Y-soius vide a chicken then finish in the foodi or grill. Sous vide is a gentle way to cook-pressure cooking is a bit harsher way to cook. Thanks 7heRedBaron!
Pressure Crisp Thank you for your response. I once had a Popeil rotisserie, and it made fantastic chicken and turkey. But it was so big I couldn’t keep it in the kitchen. I reluctantly gave it away. The sous vide is the only long and slow method I’ve tried that comes close to that. Thanks for the great videos.
I received the free rotisserie chicken from Sam's Club as one of the perks for joining. I am going to eat much of it tonight and tomorrow. What is left is going to make chicken noodle soup in the Ninja foodi!! That home care worker is going to help me make it if I have to tie her down! She didn't come the other day because she couldn't find parking which is bulshit! She was late today because I wasn't awake and answering her texts and part of her job is to wake me up get me a cold drink and a cup of coffee. Yes I am that disabled that I am nursing home at home. This means I receive nursing home level of care at home which is bullshit!! She picked up my things from Sam's Club today and was told use this card first and this card second the third card is just protection in case it goes over so you don't feel nervous. She called me because she was trying to use my debit card first which is bulshit!! See a pattern here?! I am still going to get my chicken soup made and I make some of the best chicken soup on the planet and that's not bulshit!!
Free rotisserie! Nice! Sorry your going through so much with home healthcare. Make that chicken soup! Post it on the Facebook group tomorrow! Thanks Elizabeth!
This is not one of my best videos-I apologize but go easy on the comments- :). Thanks for watching!
Ninja Foodi makes a rotisserie rack, can you make a video with the rack? What was your chicken temp when it finished cooking? I love this recipe too
What was the cooking temp on the air fryer? Did I miss that?
I loved it...even the "OH, Crap"...makes it real.... hope to see more of your videos... 1 ?? can you do stuffed chicken same way??
AHHH, and You earned NOT to puncture the skin !!! You did a GREAT job..."thank You"!!!
I’m doing this now! Love the all air crisp version. It seems using pressure first made it over done. Thank you!
Hi Beth-aandthe texture of the chicken changes too-not sure if anyone else notices it. Thanks Beth!
***GOOD FOR YOU TELLING THAT YOU CANNOT "CONTAMINATE" THE REST OF YOUR BUTTER :)!!!
Just saw your recipe. Ran to get chicken out of fridge and it is 4.4 pounds. Yes! Love my Nija Foodie Grill. Than you.
Welcome Glenda! Thanks!
Hi Lisa, I did a 3.5lb bird in my foodi,I followed your recipe up to the 30 minute mark, but reduced the temperature after I flipped the bird to 170 as it was a smaller bird and I was afraid it would burn, took a temp at one hour and the result was terrific, a lovely moist chicken and the temp was 165f, thanks again Lisa for a great recipe, this will be my go to recipe as I used to pressure cook my bird before air crisping not anymore. 😘
Hi Jim, I tried the pressure cooking then air crisping and well I prefer to roast my birds-just taste better and just my. preference-others. really like the PC"d then air crisped chicken. Thanks Jim!
I think you did a beautiful job on the video, I’m going to make this tonight. Thank you for sharing, wishing you a blessed New Year!
Thank you I really appreciate it! Wishing you a blessed New Year as well! Thank you Gigi G!
@@pressurecrisp Thank you! :-)
Looks amazing I love watching your videos
Very nice!!! Always wondered about cooking it without pressure cooking it! Now I know it can be done thank you so much for making the video!
Your welcome Ed! Thanks for watching and commenting!
I’m gonna try this
Let me know how you like it -thanks!
came out looking pretty going to try mine just as soon as i finsh getting my kitchen together
Thank you! I like it this way much better than pressure cooking it but once agin just my opinion. Try it both ways and see which way you prefer. Thank you Stephanie Holmes!
Lisa, gorgeous bird! I have done this in the Ninja. Next time, I will use avocado oil , as you did. I ordered it along with the round silicone pads you recommended in another video. Thanks for helping us! Your videos are super! 💖
Thank you so much! You can use what ever oil that you want-even butter. The rounds protect the bottom-no matter what you do the coating will wear off-unfortunately but those round will make it last longer-well at least I think so. Thank you for supporting the channel-I really appreciate it! Thanks Nanci Bowen!
@@pressurecrisp I like the way yours looked, better than mine. However! my chicken was delish! Tasted just as I hoped. Like rotisserie from the deli! Yum.
@@nancibowen7747 I just got lucky -lol. Made one I the grill tonight and didn't use any oil just butter under the skin and was better looking than this one. Chief taste tester-aka mom is getting chicken salad and a host of other items tomorrow. Thanks Nanci!
Your still a great cook - nota video photography 🤩
I’m trying this later. I’ve had my Foodi a year and a half and not tried roasting a chicken in it yet and can’t find my instruction booklet today, typical, so have found your video and will give your’s a go. I can’t wait to see how it turns out.
Hope it turns out well!
Well I loved your video. Do you do the same exact steps in the Ninja Grill? That's what I have. Thanks
Yes same. Temp 350f. Breast side down to start. Then turn halfway through. Try to get a small chicken. Thanks Lisa Nutini!
Hi, made this tonight and it was delicious! Followed your video. Thank you. BTW when it came to flip over I took the AF basket out and put a plate over it and did the flip that way, then just placed the chicken back in. I didn't have those utensils you used lol. Again thank you.
Thanks! Next time I make a whole chicken I will try that, Thanks coco 200066! Appreciate it!
Great Idea! Thanks, coco - Necessity is the Mom of Invention. I'm making a 6 pounder tonight so I'll do the coco-flip:)
I would just used a poultry fork
Lisa just did my first chicken in the ninja that way perfectly delicious thanks for another good recipe
Thank you Miche! Glad it came out great!
This looks so delicious 😋
Thank you 😋!
Yes, you blacks love chicken, don't you?
Very neat! Hadn’t seen many videos solely air crisping without pressure cooking first. Now I can’t decide what to do lol 😂
hehehe.... If I have a fresh-not frozen chicken I prefer to air crisp or bake/roast it. If it s frozen them I will PC then AC. Try out both ways and see which one you like. Thanks Vanessa!
I know, me too, I read the reply for some clarity but found even more options! Going to have to be eating a lot of chicken.
We get the idea even if we didn"t see it all. It looks delicious. I will give this a try. Now you can make bone broth too - nice bonus!
lol-I used cattitude the other day at work describing my cat -lol. Chicken was very moist. Luv bone broth-wanted to make some today but ran out of time. Will do tomorrow and the Ninja Foodi makes it so easy! Thanks Cattitude!
Your ON IT !!! Waste NOTHING ;)!!! Your a survivor ;)!!!
Thanks so much for the optional way of cooking a whole chicken in this behemoth! It looked beautiful!
Something that I've learned within the last few months--something that will give you phenomenal flavor, tenderness, juiciness, and skin crispness, is to brine it. It is so worth the extra few hours that I can promise you will always do it that way. And you can do whatever seasonings in the brine that will complement whatever you're using it for.
Thanks Marcy will definitely be doing this in the future. Thank you!
@@pressurecrisp You're welcome :) I have subscribed. I just got a Foodi for Christmas, so I'll be watching to learn the ins and outs!
@@SweetPea1964 I appreciate this so. much! Thank you Marcy!
Lisa, when you said "go ahead and take a look at this gorgeous bird" it was the chicken we were supposed to look at, was it? LOL over here in England "gorgeous bird" could well have meant you! I loved the idea of putting rosemary over and lemons in the chicken for flavor I will definitely be trying that.
lol. I'll have to remember that "gorgeous bird" -oops-lol. I prefer to use fresh thyme and rosemary but didn't have any. Well I did have some but it had gone bad. It gives it a bit of flavor bu not overpowering as I am using this chicken for soup.
Thanks David! Oh and I forgot to tell you I use the wireless RODE mic.
@@pressurecrisp Thanks Lisa, see you in your next vid pop-it
Nice...thank you madam.
Welcome 😊. Fritz!
Can I use the roast/bake option too ? Very nice video....thank you..
Girl that is one beautiful chicken!! I have a 5lb chicken and I am gonna make it in my 8qt Ninja tonight! I have several pressure cookers, and I have always done them under pressure or if I wanted to roast, in my convection oven. I also have a SMALL air fryer and I have done a 3.5lb bird in that but very crammed in there, lol! I just got my Ninja a few months back and super excited about your recipe! The small chicken done in a small air fryer was great. Very moist. So thanks. But I will leave you a tip. You should cut the "butt" flap off your chicken. There are glands there and its not healthy for you. I worked in a meat market for years and was told by our butcher this many years ago. Haven't looked it up but I cut it off because now I'm just grossed out at the thought, lol! Tyty I love your channel!
Great-just made myself sick-lol. I will be cutting out off from now on! Thanks Salina!
U did good esa
Thanks RiffRaff! esa-my. nephew used to call me that when. he was little-thanks for the memory!
Hello. I've been a fan for a while now, so thank you for your detailed recipes. I did try this chicken yesterday following your instructions to a T, but was disappointed in the way it first turned out. It was heavier than yours (5.4 pds but fit perfectly on a sling), so now I know that even tho the thermometer said it was over 170 degrees, it may needed to be cooked longer than an hour as the deep inside was still pink. (Go figure; I know how to place a thermometer otherwise.) Anyway, I ended up cooking some pieces (after I cut it up) 15 minutes longer and that did the trick. I'm thinking maybe to flip it twice? Whatever. Anyway, it turned out well in the end, and I even cut up the left overs and made chicken salad, delicious. I do want to say that I appreciate your video presentations because they are close up, you don't show your face throughout the whole video (some people are such divas), you don't waste time and get directly to the recipe where you don't spend 10 minutes talking about yourself and how wonderful everyone is who is watching your videos when a simple thank you is all that is needed or wanted. Great job. I will continue to use this recipe. I like it and I like all of your videos, using quite a bit of them. And Mom is so sweet!
Thanks. Joanna! Appreciate it! Agree with you flip it twice-Maybe the air couldn't circulate around the bird-this makes sense. Thanks!
Do you have a link for the large forks you used please?
Love it! Can you tell me if you use a specific app for your UA-cam videos? How do you stop and restart without starting new video?
Hi Melanie, you start and stop but I use Final Cut Pro to put it all together as a video. Thanks!
@@pressurecrisp are you using your cell phone camera? My video doesn’t allow me to stop and start without starting a new video. This is where I’m stuck. Thanks
@@Atagrl_13 Yeah I'm using the iPhone 11. I have to upload sometimes 20 videos and put them all together on the computer.
@@pressurecrisp okay thank you
@@Atagrl_13 its overwhelming well it was for me I had to watch hours of videos to figure out how to edit and still learning.
Don worry bout dat skin, mang!
Thanks crypto king! Coins finally going back up!
This looks great! Are you putting the lemons inside the bird to keep it moist or for flavor purpose??
Usually just for flavor-thanks. Steven!
do u have one where u use the pressure cooker? this looks good
Yes I do.
Never, EVER wash raw chicken. Really dangerous. Other than that, great video.
thanks for the advice Ryk!
Hi Lisa.. can I ask why you didn’t pressure cook the chicken first? It would have taken 20 mins on high pressure then 8-15 mins on air crisp depending on how crispy you want it. Half the time in other words.. I’ve done that many times now and get fabulous results. 😋
It's just my personal preference and wanted to show people that it can be done. I think it takes about the same amount of time due to the NF taking time to come up to pressure-give or take 5 minutes. Thanks Cooking_with_Jules!
Does stuffing the cavity really work to impart flavor? I haven't done a proper control test, but I feel like it's not effective. Might be a good video topic!
Where do you find an air crisp basket with holes in the bottom? I’ve looked everywhere.
Do you need to wet the twine or will it just not burn?
No its twine you purchase at a kitchen store or on Amazon-it won't burn. Thanks Dorothy!
Hi Lisa - What brand is the oil spray bottle you use?
Hi Billy Lo! It's. the EVO milk sprayer-Amazon is out of the plastic ones I use. Here is a link for EVO sprayer but slightly different than mine amzn.to/39Zwa6J
But check. Bed, Bath and Beyond they may have them in stock.
Thanks Billy Lo!
I have suture kits. I should send you one!
lol. Need a 4-0. Monocryl will. make it beautiful. Except don't want to eat it-lol
@@pressurecrisp hahaha! :-)
Is it better to pressure cook it first and then crisp it at the end or air crisp it the entire time?
Its personal preference-I. prefer air crisping to pressure cooking then air crisping. Maybe I should do a comparison video. Cook two birds at the same time and compare texture and taste. I think That is why I prefer air crisping a chciken-to me it tastes better. But. like I said its personal preference. Thanks AstroTrain100!
I think I. will do a comparison-whole chickens are on sale this week :)
@@pressurecrisp That would be great thanks!!
Pressure Crisp I’d love to see the comparison, and to know specifically what you prefer about the aircrisped one. I make so many roast chickens that my friends take the mickey out of me, now I have the foodi I’m wondering if my well honed method is going to have a radical shake up!
@@AbiCroCro Picking up a few chickens tomorrow. I also want to brine one as well. Guess I'm eating chicken all weekend lol. Thanks India-Jazmine Saxx!
Was she for real saying she was very very disappointed with it cut a little bit. 🤣😂😅🥲😁😜🤪🤓
Lisa we know that you're a gorgeous bird. Ah alrighty you were talking about the chicken lol. Here in the UK we girls tend to get called birds. Or here in Scotland, Burdz lol
Yes I am-lol. This Burdz is gorgeous! heck when I visit Scotland one day I will know all the local lingo-they wont know I'm a yank! thanks Carol!
is it necessary to turn over the chicken after half the cooking time?
My thoughts were that the chicken breast would get too dark. Thanks Anuj!
Do you really have to flip the chicken when using the air fryer basket/pan, or can one just get the same results not flipping it?
I haven’t done one where I didn’t flip the chicken. Think it may burn if I didn’t.
@@pressurecrisp Thank you for your reply. 😊
I just finished watching your video on combo cooking a chicken, and I’m sure you feel the air fryer came out on top. But I wonder if you have ever cooked a chicken by sous vide and if you think that it’s any better. I did a turkey breast by sous vide, and I’m convinced I cannot do better by any other method. I don’t understand why I don’t get superior results by pressure.
Sous vide is superior-well I can't speak for chicken or turkey as I haven't tried sous vide them. But if its. anything like steak it definitely will be a much better cooking method. I may have to try this when I get back to. N Y-soius vide a chicken then finish in the foodi or grill.
Sous vide is a gentle way to cook-pressure cooking is a bit harsher way to cook.
Thanks 7heRedBaron!
Pressure Crisp Thank you for your response. I once had a Popeil rotisserie, and it made fantastic chicken and turkey. But it was so big I couldn’t keep it in the kitchen. I reluctantly gave it away. The sous vide is the only long and slow method I’ve tried that comes close to that. Thanks for the great videos.
@@7heRedBaron Your welcome! I may still have that. rotisserie in my garage-
Do I really need the air crisp basket.
No. you can rest it on bottom or use another trivet. Thanks!
I can do a 7 to 8 lb in my 8-quart foodi.
yes you can the 8 Qt. is deeper. Thanks Elizabeth!
so no oil?
No but if you want to spray it withal you can. thanks!
@@pressurecrisp what if I want to add a bit of water also cuz it seems is not as moist as I want
@@nazigol289 You can add little water as well.
Wish we could actually see what you are doing to the chicken.
Sorry-maybe I should redo this video-Thanks Tiger Lilly!
Where did you get your pot forks with the wide tines?
No need to reply, found them on Amazon when I listened and you called them lifters.
Thanks. Ralph Lewis!
Lol.white sazon only salt and pepper lol
Hmmmm…. Not sure how I should take this.
“he’s done”, she says without saying what the temp was she just read.
165F for chicken-thanks!
Just wondering why you didn't test the temp at the thickest part of the chicken (Breast). You temped the leg.
I received the free rotisserie chicken from Sam's Club as one of the perks for joining. I am going to eat much of it tonight and tomorrow. What is left is going to make chicken noodle soup in the Ninja foodi!! That home care worker is going to help me make it if I have to tie her down! She didn't come the other day because she couldn't find parking which is bulshit! She was late today because I wasn't awake and answering her texts and part of her job is to wake me up get me a cold drink and a cup of coffee. Yes I am that disabled that I am nursing home at home. This means I receive nursing home level of care at home which is bullshit!! She picked up my things from Sam's Club today and was told use this card first and this card second the third card is just protection in case it goes over so you don't feel nervous. She called me because she was trying to use my debit card first which is bulshit!! See a pattern here?! I am still going to get my chicken soup made and I make some of the best chicken soup on the planet and that's not bulshit!!
Free rotisserie! Nice! Sorry your going through so much with home healthcare. Make that chicken soup! Post it on the Facebook group tomorrow! Thanks Elizabeth!
@@pressurecrisp thank you so much for caring Lisa! You bet I'm going to make that soup and I will post it on the Facebook group! Be well! :-)
@@elizabethshaw734 Hey we have to care about people!
“he’s done”, she says without saying what the temp was she just read.
165F for chicken-thanks!