I used this method for dinner last night and OMG! It was THE BEST whole chicken I have ever made in the Foodi. Thank you! I really appreciate your testing these recipes then sharing them with us! You have made the foodi my "go-to" appliance.
Louise, thank you so very much for all of the research that you do and you then turn around and educate us! You are the reason that I purchased the Ninja Foodi!! I had been air frying my whole chickens but sometimes the breasts would be dry. After watching this, I tried the steam/air fry method and we really LOVE the results!
Great recipe. You are my go to Ninja Foodi expert - Thanks so much ! My steam function preheated in 4 mins - I cooked for 6 mins - May steam another 2 mins. Then to air crisper.
I can't believe how much better this was than a rotisserie chicken it was literally the best chicken I have ever had ! juicy and tender with the meat literally falling off the bone and moist .I did 6 minute pressure with a quick release and 45 minute @375 and added some olive oil and back in for 5 minutes@ 400 came out with crisp skin .Thanks Louise !
Love this video! You showed how & where you were checking the temperature & that it was varied on each side. Thank you!! Also, the fact that you showed the continued attempts in short durations to get the chicken where you wanted it!! 😊
If not for you and your videos, my fd401 would be collecting dust, thank you for all that you post, I eat way better now thanks to you and the FB Group. Thank you Jeff for doing the behind the scenes!!
Thank you for taking the effort to teach a a complete novice how to cook a nice meal for my partner who I bought a Ninja for.She was so pleased yet it seems I'm using it more than her!hehe
Followed your steam then Crisp directions and it turned our PERFECTLY... it took my chicken about 47/48 min after the 6 min steam... i will be making this again shortly... great tips about checking internal temps as well.. Nailed it! Thank you so much!!
The best video. Intelligent approach to cooking chicken. Not heard this anywhere. I’m trying to use a steamer I have with an air fryer so I can work it out with this video. Thanks.
I have only had my Foodi a week and love it. I have been trying to figure out how to cook a whole chicken without a basket because all the videos I watched had the chicken in the basket. My 11-in-1 6.5 qt came with air fryer plate, not basket. This afternoon I decided to freeze this stupid chicken and worry about it another day. Then I saw your website. It was a lot of reading but holy cow I learned more about cooking a whole chicken in that one article then all the other sites I have looked at. And there were a lot! I got that chicken (no longer stupid) out, seasoned it and it is now back in fridge waiting to steam and air crisp tomorrow night. So excited to find you. Thank you so very much!
Thank you so much! It means a lot to me that you took the time to read the article, I try to be as informative as I can be. I hope your chicken turned out amazing! Let me know, please!
I made this today and wow!! It was just as delicious as you said it would be!! The best chicken I've had and my Dad even loved it and he's very picky. Thank you so much for the recipe and video!!
I was hoping you’d mention the new steam and crisp. Of course I’ve seen ads for it but wasn’t sure the real reason/need for the combination of the two functions. Thank you Louise.
Big Thumbs up!!!! You are a Rock Star! I'm definitely going to try this! Looks Awesome!! Thank you for figuring this out! I just saw the NEW Steam and Crisp Foodi! DOH!!! Ninja figured out the one lid system Amazing!
tried this with leg quarters tonight. so much better than pressure cooking then crisping. the skin was soooo crunchy!. i did 4quarters 2 at a time with the other rack on the one in this video. then pressure cooked the last 2 in the drippings to make chicken and noodles.
@@TheSaltedPepper Love love love!!! your channel😍 your content 🤤 chefs kiss! Thanks for uploading are you going to record a comparison on the two latest models and your thoughts on them?? I look forward
I have been looking for a good recipe for a whole chicken I am going to do this this weekend thank you Louise once again so immensely helpful in making the most if my Ninja
Start your chicken at a lower temp to allow the seasonings to stick to the chicken notice how dark the middle looked at first but got lighter when you lowered the temp start low and then increase the temp to crisp the skin by then the seasonings have moistened and won't burn.
I love your videos and how you explain the reasons for doing a lot of things. Im so glad that you are doing recipes in the new ninja foodi and the older model. I can not afford the newer model and I was so afraid that everything would only be done in the new one and I wouldn’t know how to convert them to my model.thank you for researching, trying out recipes and sharing with us:)
Thank you for this video I cannot afford the Ninja Foodi 601 or 701 here in Canada and I do have the 8 qt so I intend to combine functions when cooking. Thank you again. Sharon
I'll keep testing them as well and when I do a recipe that uses steam & crisp, I plan on including how it worked using the combination of functions on the older models.
So happy I've seen this my wife been wanting me to do this but the way I've done wasn't so great but now I'll try ur way an sure I'll be a Success thxs again
You talk about doing the whole chicken with the new steam and crisp function but I can't seem to find that on your site. You said it was perfect so I'd like to find that.
Is steaming that big of a difference compared to pressure cooking a whole chicken? I wonder, because they're both "wet cooking". Also, would the skin have been more crispy with a glaze of oil before the air crisping? Thanks=]
I've done that several times and I never had consistent results that way. My chickens were either underdone or overdone and split. I found this way worked best for me, but if you are having great results with PC & AC that's great!
OK - just took my whole chicken out of the freezer and will let it thaw out. Can’t wait to try this method with my 8 qt. Thanks for another great tutorial 😊
So I thought I share I made your recipe tonight though I had to get creative cause I have a 5qt 11 in 1 the flavor is great the simplicity of the rub was perfect and I cannot go back to doing it any other way thank you for your fabulous tricks and inspirations : )
Louise, I love to watch all your Videos I have a Ninja Air Fryer 11 in 1 I.ve cook from your recipe and ever thing turn out great. Just like to say when I first cook with my Ninja Air Fryer, I burnt everything. Thank you, Louise, for these videos am getting better at cooking with the Ninja Air Fryer. your videos are great thank you Louise
Hi there, long time watcher! I’ve never commented before but I’ve tried so many of your recipes. I absolutely LOVE my foodi! I work full time and this is a life saver for me and my 3 men (hubby, 2 gargantuan sons 19 & 20 lol) I was interested in your opinion of the newest Foodi, having one lid just calls my soul lol 😝
Well this answered a question about air crisping with broth in the pot. I did a chicken where you pressure cooked, drained pot, then air crisp. I have trouble with pulling out pot and burned myself.
Love your videos! I’m not a great recipe follower, but for helpful hints, cooking times and explaining functions you have had so much screen time lately I’m pretty sure it makes us besties. I’ll dm the birthday deets . . 😂
This recipe is sort of the opposite of the Herb-Roasted Chicken recipe in the cookbook that came with with my 6.5 qt Foodie. Instead of pressure cooking for 22 min and using air crisp for 8 min, this recipe steams for 6 min and air crisps for 35 min (or whatever it takes to reach “done” temperature). I’ve cooked lots of chickens “by the book” and while that’s perfectly fine for what I usually do with it (shred for use in other recipes) the lengthy pressure cook makes the skin shrink and the roast is not nearly long enough to make it crisp. I tried this one tonight, and for a similar investment in time and effort the result is a much more flavorful and presentable chicken! My only deviation is that I didn’t steam it. I never use the steam feature on my 6.5 qt Foodie, and since I was using a smaller unit than the one in the video and didn’t want to risk an undercooked bird, I went with what I know and did a 6 min pressure cook followed by a quick pressure release instead. It came out great! PS I made a “heat shield” out of aluminum foil to keep the breast from burning since the bird is so close to the air crisp element in my smaller Foodie. Just large enough to cover the brown spot that forms first. It seemed to help!
I have to say I experimented with the standard “tender crisp” recipe for my own Ninja Foodi when making a whole roast chicken and it came out absolutely fabulous. I didn’t tie back the legs, but that’s definitely a step I’ll implement next time just to achieve that ‘perfect Sunday chicken’ appearance, but other than that I was completely satisfied with my standard recipe results. So far, the only disappointing recipe I’ve had (and I’ve been experimenting with them all for knowledge sake!) has been pasta. My pasta recipes have been a dismal failure and have taken at least as long as the standard recipe process, if not longer, so that’s the only process I don’t see a benefit of convenience
I am having so much trouble getting the inside of the lid clean. I have sprayed oven cleaner on it & turned it on to heat up & I've had water in there as well. Nothing. Looks like I've done nothing at all. Would you please have any suggestions for me. Regards, Deb, Australia
Hello, I have a question as a new user of the older model ninja foodi. I made my 6.5 lb whole chicken from your method here but adjusted time since my chicken was bigger. ( btw it came out delicious 💗) Here is question … why do we only steam for 6 minutes and then air fry for 50-60 min? I steamed for 8 min for my bigger 🐔 Would steaming longer make it rubbery?
No, it won't become rubbery unless you over cook it, you can certainly steam longer. I was mimicking the steam/crisp function for people who do not have the newer model with that function and the steam time is only about 6-7 minutes. You do want to have enough air crisp time to really crisp the skin and render the fat and that is probably at least 20 minutes. So, if you wanted to steam for 12 minutes and then switch over that should work fine. Also, keep in mind that steam is produced when liquid heats to 212F so if there are juices in the pot (which there will be) steam is still produced even after you switch to air crisp just not as much because the only heat source is from the upper heating element.
@@rosara62 so I don't mess you up I recommend Google Ninja foodi roasted chicken. Also, I plan on watching Louise's video and take her recommendations. I love her. You'll never use your oven for roasted chicken again! Hope that helps. I also started a journal with any recipe I find, write the recipe and write exactly where I found it so I can go back to it. I refer to my journal all the time. Saves time.
Wow everything you make it’s delicious. My husband loves your recipes and kitchen. Have you ever tried making BIRRIA? I’m pretty sure it would be delicious.
I enjoyed your video. I think i'm going to get this ninja machine. I can't have the crispy skin for health reasons but the chicken breast looked sooooooo juicy and tender! Yummsville USA
How do I get your printable recipes. Just found your videos and loved your descriptions. Could you please put camera on your ninja settings as I’m knew at this and find it a bit intimidating. Thanks 😊
Thank for the tips; excellent, as usual. As the chicken temp was slightly cooler on one side, might it be an idea to turn the pot around halfway through so that both sides of the chicken are in the hot spot? Also, a question; once steaming is done, if the stock was drained, would that help crisp the skin more or do you think it would cause the chicken meat to be drier?
I'm giving this one a try in my Ninja before considering purchasing the new single lid model. 2 questions; first, did you brine your chicken before cooking this (I didn't hear you say it nor did I read that you actually DID it when reading your blog post), and secondly when you temp your chicken are you placing that probe into the thigh meat? I know you say between the leg and breast but I'm not positive where I am aiming for. Thanks Louise for all the time you put into these recipes and videos, they have helped me grow in confidence and willingness to venture further into all the functions of this fabulous piece of kitchen equipment! ETA: Made this tonight 10/10 and it was indeed delicious! I cooked it at 375 the entire time and it did not burn the top. However, next time I will start it out with the back up for the first 15-20 minutes and then flip it as the underside skin didn't have any real texture since it was subjected to the liquid/steam the entire time. Otherwise it was perfect! Thanks Louise!
I’ve made incredible chicken in my 5qt. I air brine first with seasoning. Usually stuff with onions or lemons for flavor. Then follow my ninja book for times.
I have a first generation Foodi pressure cooker and a Grill XL .... and was thinking of steaming the chicken first and finishing with a Foodi Grill XL with the temperature probe to nail the finished temperature. Lots more to clean, I know.
I also have the first generation Foodi, I’m making his recipe now and checked it at the 30 min mark. The skin burnt. I of course turned it down and turned it over - so we’ll see how it turns out. 375 was too high for me. But I’m loving this recipe. It’s looking very juicy nonetheless. I’ve pressured so many times then crisp and it’s always uneven cooking - with breast always being over cooked. Looking forward to tasting this method. Thank you!!!
Thank you for sharing this Louise. I've just done this and it turned out perfect! Your videos are the reason I bought my Ninja Foodi 9in1. I hope you're getting a great commission from Ninja!!! Paul. UK
I'm so glad it worked out for you! I don't get paid by Ninja in any way, but I do earn an income from ads on my website and a little from the YT videos.
Please share with us your opinion of the new Ninja Foodi 14-in-1 Pressure Cooker Steam Fryer? I'm seriously considering buying it myself and would highly value your (always honest) review. Also, how about some recipes using this machine? Thanks!
I will as soon as I use it a little more. I want to be able to go over the pros and cons in detail and to do that I need to become very familiar with cooking in it.
Hi Louise!! I love the looks of this cooking method, but I can't seem to get to the written recipe.I'm not too computer savvy...maybe I am hitting the wrong buttons. I love your course as well, I have learned so much about my new appliance. Thanks for all you do, you are a Foodi rockstar!! Take care!!
In the description below the video, Louise indicates "recipe coming soon". She evidently hasn't had time to post the recipe to her website and the link in the description. Check back every few days and you should be able to find the recipe once she posts it. HTH
I think that the steam function stops prior to the air frying. If you keep steam going while the air frying is done I think the steam would prevent the skin from getting crispy. I am new to ninja but have a ton of experience with a ton of cookers and smokers and I wrap my meats to get tender by steaming the meat in foil or paper. If the meat can't breath then the steam will soften the crust. That is why when I bbq some meats that I wrap to get tender I unwrap and put the meat back on over direct high heat to get the skin or bark right or caramelize the finishing sauce. If you steam while roasting you will get bite through skin but not sure if you will get as crispy of skin as if you cooked it with dry high heat. Dry makes crispy moisture makes tender. What do you think?
No way that chicken was crispy with that liquid inside, also she should read the instruction which says for the best results of having crispy food remove any liquid from the pan 🤦♂️🤦♂️ also she should longer cook on the high pressure and just finish it with air frying.
@@TheSaltedPepper Thank you, I will try but what consider you small? Normally we get a turkey that is around 3,5 - 4 kg :) Forgot to say, the method is working great with chicken, but 1 cup with water was not enough. Would think that using 2 cup from the start, don't doe so much difference.
Interesting video! Didn’t know they released new Ninja foodi models! Is it worth it to upgrade? I like that you don’t have to swap lids, I think the bew model is just 1 lid for both pressure cooking & air crisping, also would like to know what this means for your course since I enrolled myself & I’m a founding member
Once I get more familiar with the new model, I will add videos to the course on how to use it. It's a neat design, but I'm not sure yet if it's worth the upgrade or not. I haven't used it enough yet. It's pretty pricey.
@@TheSaltedPepper although I would love to get the new one purely to give me more room for storage having only one lid, I have had my 8 quart for just a few months, so definitely could not justify the cost or sending a perfectly good item to landfill. So (once you have had a chance to experiment) if you are able to add to the Course some approximate conversion timings to use, such as you have done here, that would be amazing!!!
I used this method for dinner last night and OMG! It was THE BEST whole chicken I have ever made in the Foodi. Thank you! I really appreciate your testing these recipes then sharing them with us! You have made the foodi my "go-to" appliance.
Wonderful!
Old Scottish guy who can't cook but followed your recipe and it turn out perfect thanks I watch your vlogs all the time for inspiration thanks again.
I'm so glad you enjoyed it!
You seriously have taken my foodi from a “waste of money because I never use it” appliance to one I use regularly. Thanks for all you do.
I’m so glad to hear that you are using it!
>
Seconded, Louise is the best teacher!
Omg!! I can share the best recipes ever! Endless cooking in my ninja foodie deluxe
Great video. Just goes to show you how unbiased and helpful you are with your content.
Thank you so much, that means the world to me!
Louise, thank you so very much for all of the research that you do and you then turn around and educate us! You are the reason that I purchased the Ninja Foodi!! I had been air frying my whole chickens but sometimes the breasts would be dry. After watching this, I tried the steam/air fry method and we really LOVE the results!
I'm thrilled that you enjoyed this method!
OMG I tried it today in my ninja foodi and it came out so juicy and the taste is just amazing the skin was spot on. Thank you so much for this!!
Great recipe. You are my go to Ninja Foodi expert - Thanks so much ! My steam function preheated in 4 mins - I cooked for 6 mins - May steam another 2 mins. Then to air crisper.
I can't believe how much better this was than a rotisserie chicken it was literally the best chicken I have ever had ! juicy and tender with the meat literally falling off the bone and moist .I did 6 minute pressure with a quick release and 45 minute @375 and added some olive oil and back in for 5 minutes@ 400 came out with crisp skin .Thanks Louise !
I'm so glad you enjoyed it!
Love this video! You showed how & where you were checking the temperature & that it was varied on each side. Thank you!! Also, the fact that you showed the continued attempts in short durations to get the chicken where you wanted it!! 😊
Thank you!
If not for you and your videos, my fd401 would be collecting dust, thank you for all that you post, I eat way better now thanks to you and the FB Group. Thank you Jeff for doing the behind the scenes!!
Thank you for taking the effort to teach a a complete novice how to cook a nice meal for my partner who I bought a Ninja for.She was so pleased yet it seems I'm using it more than her!hehe
Always nice to know various ways to do stuff.
Thank you both, for all your work on another great video
Followed your steam then Crisp directions and it turned our PERFECTLY... it took my chicken about 47/48 min after the 6 min steam... i will be making this again shortly... great tips about checking internal temps as well.. Nailed it! Thank you so much!!
I'm so glad to hear that!
Thank you for sharing using the older version! x
No problem!
Chicken with Gravy! Ah, glory good. yum 🤤
The best video. Intelligent approach to cooking chicken. Not heard this anywhere. I’m trying to use a steamer I have with an air fryer so I can work it out with this video. Thanks.
Thank you so much!
Thanks!
Thank you so much!
Super methodical method. Really appreciate that. Sometimes if I want crisp skin... I pull it off and give it five minutes at a higher heat on its own.
You make the best videos!
I really enjoy your videos. You make an old guy actually think he can cook. thank you. :)
This is the third time im making your chicken. My family loves it.
Came here as I'm cooking chicken tonight! I knew I could rely on you. x
I have only had my Foodi a week and love it. I have been trying to figure out how to cook a whole chicken without a basket because all the videos I watched had the chicken in the basket. My 11-in-1 6.5 qt came with air fryer plate, not basket. This afternoon I decided to freeze this stupid chicken and worry about it another day. Then I saw your website. It was a lot of reading but holy cow I learned more about cooking a whole chicken in that one article then all the other sites I have looked at. And there were a lot! I got that chicken (no longer stupid) out, seasoned it and it is now back in fridge waiting to steam and air crisp tomorrow night. So excited to find you. Thank you so very much!
Thank you so much! It means a lot to me that you took the time to read the article, I try to be as informative as I can be. I hope your chicken turned out amazing! Let me know, please!
@@TheSaltedPepper Chicken was amazing. Thank you so much sharing so much information. I am having so much fun making meals with my Foodi.
I made this today and wow!! It was just as delicious as you said it would be!! The best chicken I've had and my Dad even loved it and he's very picky. Thank you so much for the recipe and video!!
I'm so glad to hear that!
I was hoping you’d mention the new steam and crisp. Of course I’ve seen ads for it but wasn’t sure the real reason/need for the combination of the two functions. Thank you Louise.
Big Thumbs up!!!! You are a Rock Star! I'm definitely going to try this! Looks Awesome!! Thank you for figuring this out! I just saw the NEW Steam and Crisp Foodi! DOH!!! Ninja figured out the one lid system Amazing!
tried this with leg quarters tonight. so much better than pressure cooking then crisping. the skin was soooo crunchy!. i did 4quarters 2 at a time with the other rack on the one in this video. then pressure cooked the last 2 in the drippings to make chicken and noodles.
I'm so glad you enjoyed them!
Wow wow wow I LOVED the chicken, I kept overthinking the process but you made it so simple!!!. 🤗🤗🤗 Thank you
I'm so glad to hear that!
I did this chicken in the new steam and Crisp, it was fantastic, thank you so much for your help❤️❤️
Glad you liked it!!
@@TheSaltedPepper Love love love!!! your channel😍 your content 🤤 chefs kiss! Thanks for uploading are you going to record a comparison on the two latest models and your thoughts on them?? I look forward
I watched another video a while back on cooking a whole chicken using just the Air fryer function several times and it was wonderful.
Thank you Louise !!!!
I also just started using your recipe for Chicken Bone Broth and found it to be very easy and tasty. Thank you again!
I'm so glad!
Thank you I’m a bit nervous using my ninja but this does help again thank you 😊👏👏👏👏
I tried the Whole Chicken using the 6.5 Qt and OMG it was sooooo good. Love your recipes.
So glad!
Are you going to post the video you did of the Ninja OL 701 steam crisp?
I have been looking for a good recipe for a whole chicken I am going to do this this weekend thank you Louise once again so immensely helpful in making the most if my Ninja
Start your chicken at a lower temp to allow the seasonings to stick to the chicken notice how dark the middle looked at first but got lighter when you lowered the temp start low and then increase the temp to crisp the skin by then the seasonings have moistened and won't burn.
I have this one and I love it I make everything in it . I never use my oven like it’s been two years since I have used it lol
That is awesome!
Hi, have you done a go over on the newer Foodi, with the one lid? I just bought one and am so excited. Thanks. Love your videos.
THIS IS THE BEST, I WILL NEVER COOK A CHICKEN ANY OTHER WAY. WE HAD THIS LAST NIGHT FOR DINNER THANKS
I'm so glad you enjoyed it!
Love you're videos....very informative! Thank you! I use my foodi regularly!
I love your videos and how you explain the reasons for doing a lot of things. Im so glad that you are doing recipes in the new ninja foodi and the older model. I can not afford the newer model and I was so afraid that everything would only be done in the new one and I wouldn’t know how to convert them to my model.thank you for researching, trying out recipes and sharing with us:)
It looks delicious. Thank you
Thanks!
I made this today and it was delicious. It was just as good or better than the rotisserie chicken in the store, keep the recipes coming. 😋
Thank you so much! I'm so glad you enjoyed it!
Thank you for this video I cannot afford the Ninja Foodi 601 or 701 here in Canada and I do have the 8 qt so I intend to combine functions when cooking. Thank you again. Sharon
I'll keep testing them as well and when I do a recipe that uses steam & crisp, I plan on including how it worked using the combination of functions on the older models.
@@TheSaltedPepper
That is extremely appreciated, once the prices drop then I will get the up grade. Hubby said I could God bless him.
Sorry I was late for the live. I’m definitely going to do a chicken in my Foodi. Thank you 🙂
So happy I've seen this my wife been wanting me to do this but the way I've done wasn't so great but now I'll try ur way an sure I'll be a Success thxs again
I hope you love it!
Gonna do this tomorrow, I have the old 6.5 model thank you for this!
I can't wait to get me new Ninja Foodi Smart Preassure Cooker and look forward to your videos on it. 😊
You talk about doing the whole chicken with the new steam and crisp function but I can't seem to find that on your site. You said it was perfect so I'd like to find that.
Yes what temp and minutes with the new foodi
Is steaming that big of a difference compared to pressure cooking a whole chicken? I wonder, because they're both "wet cooking".
Also, would the skin have been more crispy with a glaze of oil before the air crisping?
Thanks=]
Is it not easier to pressure cook and then air crisp just a thought as I’ve enjoyed it this way every time and always good
I've done that several times and I never had consistent results that way. My chickens were either underdone or overdone and split. I found this way worked best for me, but if you are having great results with PC & AC that's great!
OK - just took my whole chicken out of the freezer and will let it thaw out. Can’t wait to try this method with my 8 qt. Thanks for another great tutorial 😊
I have an airfryer and I cook a whole chicken in it.I really like it.
So I thought I share I made your recipe tonight though I had to get creative cause I have a 5qt 11 in 1 the flavor is great the simplicity of the rub was perfect and I cannot go back to doing it any other way thank you for your fabulous tricks and inspirations : )
That is awesome!
Louise, I love to watch all your Videos I have a Ninja Air Fryer 11 in 1 I.ve cook from your recipe and ever thing turn out great. Just like to say when I first cook with my Ninja Air Fryer, I burnt everything. Thank you, Louise, for these videos am getting better at cooking with the Ninja Air Fryer. your videos are great thank you Louise
Hi there, long time watcher! I’ve never commented before but I’ve tried so many of your recipes. I absolutely LOVE my foodi! I work full time and this is a life saver for me and my 3 men (hubby, 2 gargantuan sons 19 & 20 lol) I was interested in your opinion of the newest Foodi, having one lid just calls my soul lol 😝
Help! I need the recipe for the new model WITH the Steam/Crisp function. I can't find it anywhere on your site. Thank you!
Same here! 😊
Isn’t it in the ninja recipe book!
Well this answered a question about air crisping with broth in the pot. I did a chicken where you pressure cooked, drained pot, then air crisp. I have trouble with pulling out pot and burned myself.
The only time liquid in the bottom is going to really matter is if you are making breaded foods where the steam would hinder the crisping.
Will be trying this recipe tonight
Love your videos! I’m not a great recipe follower, but for helpful hints, cooking times and explaining functions you have had so much screen time lately I’m pretty sure it makes us besties. I’ll dm the birthday deets . . 😂
i find turning the basket or rack helps with evening the browning, since the heating element doesn't heat evenly across it.
I've noticed that as well!
This recipe is sort of the opposite of the Herb-Roasted Chicken recipe in the cookbook that came with with my 6.5 qt Foodie. Instead of pressure cooking for 22 min and using air crisp for 8 min, this recipe steams for 6 min and air crisps for 35 min (or whatever it takes to reach “done” temperature).
I’ve cooked lots of chickens “by the book” and while that’s perfectly fine for what I usually do with it (shred for use in other recipes) the lengthy pressure cook makes the skin shrink and the roast is not nearly long enough to make it crisp.
I tried this one tonight, and for a similar investment in time and effort the result is a much more flavorful and presentable chicken!
My only deviation is that I didn’t steam it. I never use the steam feature on my 6.5 qt Foodie, and since I was using a smaller unit than the one in the video and didn’t want to risk an undercooked bird, I went with what I know and did a 6 min pressure cook followed by a quick pressure release instead. It came out great!
PS I made a “heat shield” out of aluminum foil to keep the breast from burning since the bird is so close to the air crisp element in my smaller Foodie. Just large enough to cover the brown spot that forms first. It seemed to help!
Wonderful! Thanks for sharing all the details!
I have to say I experimented with the standard “tender crisp” recipe for my own Ninja Foodi when making a whole roast chicken and it came out absolutely fabulous. I didn’t tie back the legs, but that’s definitely a step I’ll implement next time just to achieve that ‘perfect Sunday chicken’ appearance, but other than that I was completely satisfied with my standard recipe results. So far, the only disappointing recipe I’ve had (and I’ve been experimenting with them all for knowledge sake!) has been pasta. My pasta recipes have been a dismal failure and have taken at least as long as the standard recipe process, if not longer, so that’s the only process I don’t see a benefit of convenience
I am having so much trouble getting the inside of the lid clean. I have sprayed oven cleaner on it & turned it on to heat up & I've had water in there as well. Nothing. Looks like I've done nothing at all. Would you please have any suggestions for me.
Regards, Deb, Australia
Hello, I have a question as a new user of the older model ninja foodi. I made my 6.5 lb whole chicken from your method here but adjusted time since my chicken was bigger. ( btw it came out delicious 💗) Here is question … why do we only steam for 6 minutes and then air fry for 50-60 min? I steamed for 8 min for my bigger 🐔 Would steaming longer make it rubbery?
No, it won't become rubbery unless you over cook it, you can certainly steam longer. I was mimicking the steam/crisp function for people who do not have the newer model with that function and the steam time is only about 6-7 minutes. You do want to have enough air crisp time to really crisp the skin and render the fat and that is probably at least 20 minutes. So, if you wanted to steam for 12 minutes and then switch over that should work fine. Also, keep in mind that steam is produced when liquid heats to 212F so if there are juices in the pot (which there will be) steam is still produced even after you switch to air crisp just not as much because the only heat source is from the upper heating element.
I always love my ninja but now I rely on it. Thursday I caught my oven on fire and rendered it useless. Thank goodness for my ninja!!!
What’s the temperatures and time for a 5 pound chicken ? I have the 6 quart ninja older model
@@rosara62 so I don't mess you up I recommend Google Ninja foodi roasted chicken. Also, I plan on watching Louise's video and take her recommendations. I love her. You'll never use your oven for roasted chicken again! Hope that helps. I also started a journal with any recipe I find, write the recipe and write exactly where I found it so I can go back to it. I refer to my journal all the time. Saves time.
I made this today but the liquid in bottom was almost gone and beginning to burn on. The chicken however, was fabulous. Thank you Louise 😊
Thank you for this Amazing video...Im So Now a FAN of yours...Keep up the good work... IM SOLD !!!
IKR. Dis shicken looks like a millyun bucks. Imma need one of these.
@@proudamerican3767 You betcha! 😋
Here in the UK, “backside” means your “tush”, as you say. It made me laugh. But GREAT recipe and advice. Thanks.😂
LOL!
Have you checked out the new one with the thermometer?
Wow everything you make it’s delicious. My husband loves your recipes and kitchen. Have you ever tried making BIRRIA? I’m pretty sure it would be delicious.
I haven't, but I'll look it up!
Do you do a quick release on this? Unless I missed it I didn't see it in your directions or on your video? Thank you!
It's not pressure cooked, so no need for pressure release.
I enjoyed your video. I think i'm going to get this ninja machine. I can't have the crispy skin for health reasons but the chicken breast looked sooooooo juicy and tender! Yummsville USA
Right-O Margo. You can air fry squash and zucchini in this too.
Great video and information
Thank you!
How do I get your printable recipes. Just found your videos and loved your descriptions. Could you please put camera on your ninja settings as I’m knew at this and find it a bit intimidating. Thanks 😊
You can find all my printed recipes with detailed steps and pictures on my website: thesaltedpepper.com
Love this girl
Thank for the tips; excellent, as usual. As the chicken temp was slightly cooler on one side, might it be an idea to turn the pot around halfway through so that both sides of the chicken are in the hot spot? Also, a question; once steaming is done, if the stock was drained, would that help crisp the skin more or do you think it would cause the chicken meat to be drier?
making it right now
I hope you enjoy it!
I'm giving this one a try in my Ninja before considering purchasing the new single lid model. 2 questions; first, did you brine your chicken before cooking this (I didn't hear you say it nor did I read that you actually DID it when reading your blog post), and secondly when you temp your chicken are you placing that probe into the thigh meat? I know you say between the leg and breast but I'm not positive where I am aiming for. Thanks Louise for all the time you put into these recipes and videos, they have helped me grow in confidence and willingness to venture further into all the functions of this fabulous piece of kitchen equipment! ETA: Made this tonight 10/10 and it was indeed delicious! I cooked it at 375 the entire time and it did not burn the top. However, next time I will start it out with the back up for the first 15-20 minutes and then flip it as the underside skin didn't have any real texture since it was subjected to the liquid/steam the entire time. Otherwise it was perfect! Thanks Louise!
I didn't brine it and I'm so glad you enjoyed it!
I will save up to buy an 8 qt model, as I cook whole chickens all the time. Thanks for the video.
I’ve made incredible chicken in my 5qt. I air brine first with seasoning. Usually stuff with onions or lemons for flavor. Then follow my ninja book for times.
so would you recommend buying the new one or would the foodi I have now work fine
I have a first generation Foodi pressure cooker and a Grill XL .... and was thinking of steaming the chicken first and finishing with a Foodi Grill XL with the temperature probe to nail the finished temperature. Lots more to clean, I know.
I think you'll find it easier just to crisp it in the Foodi.
I also have the first generation Foodi, I’m making his recipe now and checked it at the 30 min mark. The skin burnt. I of course turned it down and turned it over - so we’ll see how it turns out. 375 was too high for me. But I’m loving this recipe. It’s looking very juicy nonetheless. I’ve pressured so many times then crisp and it’s always uneven cooking - with breast always being over cooked. Looking forward to tasting this method. Thank you!!!
Do you have a video of making the whole chicken in the new machine with the steam and cook function?
Not yet.
Thank you for sharing this Louise. I've just done this and it turned out perfect! Your videos are the reason I bought my Ninja Foodi 9in1. I hope you're getting a great commission from Ninja!!! Paul. UK
I'm so glad it worked out for you! I don't get paid by Ninja in any way, but I do earn an income from ads on my website and a little from the YT videos.
@@TheSaltedPepper Perhaps you should be sponsored by Ninja as what you do definitely increases their sales. Just a thought 👍
@@paulh4818 I’d rather not because when a company pays you, they have a lot of expectations and demands.
Do you have a video with the SmartLid? …. And do you ever brine your chicken? I’ve just watched your turkey video😊
Would you recommend doing a whole chicken in the newer 5 qt foodis?
Thank you!
I ordered a 6.5qt foodie today because of your videos!! 🤣❤️
I hope you love it!
Hi please tell me which model is the best to buy so will make most of cooking ?
Please share with us your opinion of the new Ninja Foodi 14-in-1 Pressure Cooker Steam Fryer? I'm seriously considering buying it myself and would highly value your (always honest) review. Also, how about some recipes using this machine? Thanks!
I will as soon as I use it a little more. I want to be able to go over the pros and cons in detail and to do that I need to become very familiar with cooking in it.
@@TheSaltedPepper I look forward to your future review (and coming recipes)! I went ahead and bought it, as I couldn't wait. :-)
@@annekrause3716 lol Anne are you my long lost twin!?🤔 I did the exact same😅 I'm soooo impatient and didn't want them to sell out
Hi Louise!! I love the looks of this cooking method, but I can't seem to get to the written recipe.I'm not too computer savvy...maybe I am hitting the wrong buttons. I love your course as well, I have learned so much about my new appliance. Thanks for all you do, you are a Foodi rockstar!! Take care!!
In the description below the video, Louise indicates "recipe coming soon". She evidently hasn't had time to post the recipe to her website and the link in the description. Check back every few days and you should be able to find the recipe once she posts it. HTH
I'm writing the written recipe up right now. I will post it in the video description when it is done.
I think that the steam function stops prior to the air frying. If you keep steam going while the air frying is done I think the steam would prevent the skin from getting crispy. I am new to ninja but have a ton of experience with a ton of cookers and smokers and I wrap my meats to get tender by steaming the meat in foil or paper. If the meat can't breath then the steam will soften the crust. That is why when I bbq some meats that I wrap to get tender I unwrap and put the meat back on over direct high heat to get the skin or bark right or caramelize the finishing sauce. If you steam while roasting you will get bite through skin but not sure if you will get as crispy of skin as if you cooked it with dry high heat. Dry makes crispy moisture makes tender. What do you think?
No way that chicken was crispy with that liquid inside, also she should read the instruction which says for the best results of having crispy food remove any liquid from the pan 🤦♂️🤦♂️ also she should longer cook on the high pressure and just finish it with air frying.
The book says to cook it first using the PC function, what the reason for using the steam function instead?
Do I keep it on seal or vent while cooking chicken
That depends on which function you are using. Pressure cooking is the only function where you close the vent.
How different would it be to do one of those boneless turkey breasts this way?
Doe you think we can doe this method with whole turkey? I was going to try this recipe yesterday, then the store had no free range chicken, to bad.
I think so, but getting a small turkey is key.
@@TheSaltedPepper Thank you, I will try but what consider you small? Normally we get a turkey that is around 3,5 - 4 kg :)
Forgot to say, the method is working great with chicken, but 1 cup with water was not enough. Would think that using 2 cup from the start, don't doe so much difference.
Interesting video! Didn’t know they released new Ninja foodi models! Is it worth it to upgrade? I like that you don’t have to swap lids, I think the bew model is just 1 lid for both pressure cooking & air crisping, also would like to know what this means for your course since I enrolled myself & I’m a founding member
Once I get more familiar with the new model, I will add videos to the course on how to use it. It's a neat design, but I'm not sure yet if it's worth the upgrade or not. I haven't used it enough yet. It's pretty pricey.
@@TheSaltedPepper although I would love to get the new one purely to give me more room for storage having only one lid, I have had my 8 quart for just a few months, so definitely could not justify the cost or sending a perfectly good item to landfill. So (once you have had a chance to experiment) if you are able to add to the Course some approximate conversion timings to use, such as you have done here, that would be amazing!!!
can you use the probe on the 15 in 1 with the steam crisp function?
Yes! That’s what I based this recipe on. I think I have the instructions for steam/crisp in the written recipe on my website
@@TheSaltedPepper ahh ok that's amazing thank you. 😁 I may give this a try tomorrow.
Can you do this with a frozen chicken? or do you recommend it be thawed?
Sometimes I forget to take something out for dinner.
I always recommend thawing meat for the best results, but you can cook from frozen if it doesn't have plastic inside holding the giblets.