I just bought this exact oven-fryer, so I Subscribed to watch yall make more items! Thanks for the video too - it's what I'm making for dinner tonight. :)
SOLD! thanks i wanted to see if it really would do a 5 pounder. This seems to be the biggest one out there. Wish they would make on 16x16x12 inside dimensions. Better clearance.
Mike, our NuWave 10 qt air fryer fell off the counter and died. Thanks to your video, among others, I ordered the Cosori AFO and started cooking with it today.
I wish you would have shown how to tie it up, and how to put the piece in the chicken, and then how to place in the oven for those who are first timers.🥺
Not sure what a tube pan is but it will fit up to a 12x12 cake pan. If it gets more than 4 inches tall you would have to use the lower rack position but risk over-cooking the bottom. Hope this helps.
Thank you so much for this. I've been searching for a video with a chicken over 4lbs as most other air fryer ovens won't accept this weight. Looks tasty and amazing! I'm awaiting on my shipment of the new smart Cosori oven with smart phone control. ~ I know this is a bit late... but, I would also love to know where you got that beautiful plate/dish you put the chicken on! Thank you kindly.
Thank you. Hope your oven arrives soon. You'll be cooking lots of good things in it. the plate is a melmac type material that my wife got for me about 10 years ago. Unfortunately I don't know where.
Where in your kitchen did you cook this? it seems like a lot of smoke coming out of it? i have the same oven and it smokes too much for me when air frying or rotisserie chicken in an apartment kitchen? please advise4
@@randomactsofcooking after having a smaller air fryer prior to this one which produced no smoke, i was surprised by the smoke i got from a few piece of chicken. i live in an apartment, so space is not the size of a house kitchen. i love this thing, but i can live with out the smoke alarms hahahah. thanks for responding, i'll just move it to the stove top for cooking.
Hello. Read your comment regarding smoke. Just put some foil or a drip pan under it and add a little bit of water to the foil or pan. Just enough to lightly cover the bottom. You can do this while doing it the rotisserie way or air frying. Anything that will produce a lot of oil drip.
It looked like he used a piece of cooking string around the middle to tie up the wings and another one around the legs (like you would for baking a turkey).
If you don't know or can't figure out how to tie up a chicken then you really should not be cooking. It's far to advanced for you. Just go buy a $6 roasted chicken from walmart.
When you turn on the rotisserie does the bottom element works also or only the broil because mine both elements were on and the kitchen was full of smoke and smell then I returned it 🙁
Maybe this one: Ronco Showtime Large Capacity Rotisserie & BBQ Oven Platinum Edition, Digital Controls, Perfect Preset Rotation Speed, Self-Basting, Auto Shutoff, Includes Multipurpose Basket
Enjoyed your video, but it convinced me that I'll stick with what I've already got: a Wolfgang Puck Pressure Oven w/ rotisserie. I can cook a 6 lb whole chicken in 42 minutes (or a 13 lb whole turkey in 55 minutes), and it's so juicy that the juices that run out when I cut the chicken spill over the sides of my cutting board (because I cook it with some chicken broth added to the lower catch tray). What I had hated were 3 things: the annoyance of tying the chicken and NEVER being able to balance it because the rod goes through the empty chicken carcass and there's not enough meat on both sides to stabilize it, and the cooking time is so short (and there's so much pressurized moist air) that the skin doesn't get super crisp. Having watched your video, with it's much longer cooking time and similar annoyances with tying and balancing, I've decided to stay with the Pressure Oven, but make life easier by just cutting the whole chicken so that I can place both sides up in the rack and cook on broil to get the chicken skin crisp AND not have all the seasoning fall of during the rotating cooking process. It also cooks this way in only 38 minutes. Oh, and did I mention that if you keep the door sealed you can keep food quite hot without overcooking it for as much as 40 minutes.
@@randomactsofcooking I got mine at eBay, where they're sold as refurbs. My first one was bought about 3 years ago for a total of $94 delivered. I use it so often, I thought I'd buy a second one 6 months later to have as a spare just in case (it's still in its box in a cabinet somewhere) for $40 delivered (it was too good to pass up). I haven't looked at pricing or availability recently, but if you have patience, you never know. I've got LOTS of toys for cooking, and the Puck oven is by far the best tool for cooking the moistest (and fastest) poultry EVER (and I cook other things with the poultry, like potatoes or onions, at the same time). You really can't overcook anything, since it pressurizes the water vapor back into the bird. Haven't done any beef--I'm a 100% griller of meat. But I did do 2 13 lb turkeys in 110 minutes, and then heated 2 8 lb tins of mashed potatoes from refrigerator to hot in 15 minutes. Or 3 1.5lb boneless, skinless chicken breasts in 28 minutes. Works well with frozen lasagna too. It's truly amazing and if I ever had to I'd pay full price for my 3rd.
There is no such thing as "air frying". Frying requires fat. This air frying fad is silly. It's just roasting in a convection oven and is absolutely nothing new.
If you put water in the tray it stops the spitting plus the moisture helps keep the chicken moist.
Does the tray have enough capacity for all the fat from the chicken ?
Looks delicious!
Thank you for sharing.
I just bought this exact oven-fryer, so I Subscribed to watch yall make more items! Thanks for the video too - it's what I'm making for dinner tonight. :)
That's a mighty fine looking bird if I've ever seen one!!
Yes it was tasty. Thanks.
Awesome video. I just bought the same model yesterday and I’m going to try a chicken today thank you for your video helps quite a bit!
How is it going now? Update?
Thanks! Mine is arriving in a week and this really helps 👍
I have the galanz oven that looks exactly like that. Thanks for the video.
yummy looks good 👏😍👍👌👏👍😋😋👌😍 great new video thanks so much for sharing Tom
SOLD! thanks i wanted to see if it really would do a 5 pounder. This seems to be the biggest one out there. Wish they would make on 16x16x12 inside dimensions. Better clearance.
Mike, our NuWave 10 qt air fryer fell off the counter and died. Thanks to your video, among others, I ordered the Cosori AFO and started cooking with it today.
We use ours at least once a day for various things. Thanks.
If it's ever uneven you could put small onion or apple inside. Great video, thank you.
Great idea patty!
Thank you!! I had reading directions
I wish you would have shown how to tie it up, and how to put the piece in the chicken, and then how to place in the oven for those who are first timers.🥺
How does it do with a prime rib roast, boneless or bone-in?
Very nice demonstration! Can you tell me if you can get a tube pan in that oven to bake a cake?
Not sure what a tube pan is but it will fit up to a 12x12 cake pan. If it gets more than 4 inches tall you would have to use the lower rack position but risk over-cooking the bottom. Hope this helps.
Your the man. I'm surprised my wife cooking😅😅❤
Thank you so much for this. I've been searching for a video with a chicken over 4lbs as most other air fryer ovens won't accept this weight. Looks tasty and amazing! I'm awaiting on my shipment of the new smart Cosori oven with smart phone control. ~ I know this is a bit late... but, I would also love to know where you got that beautiful plate/dish you put the chicken on! Thank you kindly.
Thank you. Hope your oven arrives soon. You'll be cooking lots of good things in it. the plate is a melmac type material that my wife got for me about 10 years ago. Unfortunately I don't know where.
@@randomactsofcooking Wow, it looked like real ceramic serving platter! Thank you much for your reply. And thanks again for the great videos! :)
so how do you turn off the cosori air fryer oven???
Where in your kitchen did you cook this? it seems like a lot of smoke coming out of it? i have the same oven and it smokes too much for me when air frying or rotisserie chicken in an apartment kitchen? please advise4
My oven is on the counter next to the stove. I didn't really notice a lot of smoke. If I do I can turn on the stove exhaust to get some of it out.
@@randomactsofcooking after having a smaller air fryer prior to this one which produced no smoke, i was surprised by the smoke i got from a few piece of chicken. i live in an apartment, so space is not the size of a house kitchen. i love this thing, but i can live with out the smoke alarms hahahah. thanks for responding, i'll just move it to the stove top for cooking.
Hello. Read your comment regarding smoke. Just put some foil or a drip pan under it and add a little bit of water to the foil or pan. Just enough to lightly cover the bottom. You can do this while doing it the rotisserie way or air frying. Anything that will produce a lot of oil drip.
Side note: please remember not to touch poultry then seasoning containers ....
then he tasted the chicken and held up the poultry seasoning with his bare hand.......
Next time, fold or tuck your wings under to prevent them from touching the bottom of the oven. :)
I try to keep it under five # just because of the elements on top, depending on the shape of the bird too.
Do you think this would work for a turkey breast? I have this appliance, but I can't find a recipe.
If it will fit I would say yes, it would work.
Why do you think we dont need to see how you tied up the chicken? Thats one of the important parts..
It looked like he used a piece of cooking string around the middle to tie up the wings and another one around the legs (like you would for baking a turkey).
@@lidip8700 i have miles of that string but still don't know a proper way to tie up the chicken also I don't tie up my turkeys
If you don't know or can't figure out how to tie up a chicken then you really should not be cooking. It's far to advanced for you. Just go buy a $6 roasted chicken from walmart.
mine does not rotate... what am I doing wrong? :(
How is it holding up after a year?
Use this every day and it's doing great. Thanks.
@@randomactsofcooking thanks Mike. Looked at a bunch this one seems to fit the bill. Appreciate the info. Happy holidays
When you turn on the rotisserie does the bottom element works also or only the broil because mine both elements were on and the kitchen was full of smoke and smell then I returned it 🙁
OMG I have no idea how to tie up a chicken OR hot to put on that rod ---- Can you add that in please? =)
Try studying ticket science.
Cool utensil! Where did you get that at?
If you're referring to the air fryer oven, I got that off Amazon.
I was actually referring to the tool you used to pull the rod out.
@@theweekenddrz519 - Oh that. It came with the air fryer oven. You can search for 'Rotisserie Bar Remover' and you'll find a few on EBay.
Thank you sir. Great information
Do you still like the COSORI today?
Yes, Use it every day. Not for rotisserie chicken though. Kinda messy.
@@randomactsofcooking Thank you. Have you found something else for Rotisserie?
@@rebeccalankford8573 -I've done a few pork loins on the rotisserie. Gotta watch the internal temps because it's easy to overcook a pork loin.
I was thinking equipment
NutriChef PKRT97 Upgraded Multi-Function Rotisserie Vertical Countertop Oven with Bake, Turkey Thanksgiving, Broil Roasting Kebab Rack with Adjustable Settings, 2 Shelves 1500 Watt-PKRT97, 1500W
Or maybe something similar.
Maybe this one:
Ronco Showtime Large Capacity Rotisserie & BBQ Oven Platinum Edition, Digital Controls, Perfect Preset Rotation Speed, Self-Basting, Auto Shutoff, Includes Multipurpose Basket
Is it me or it’s not done. Chicken don’t take so long to come off he was hacking at it
Wonder how well it cooks bald heads🤔
why use gloves if youre going to touch everything when you have them on?
Enjoyed your video, but it convinced me that I'll stick with what I've already got: a Wolfgang Puck Pressure Oven w/ rotisserie. I can cook a 6 lb whole chicken in 42 minutes (or a 13 lb whole turkey in 55 minutes), and it's so juicy that the juices that run out when I cut the chicken spill over the sides of my cutting board (because I cook it with some chicken broth added to the lower catch tray). What I had hated were 3 things: the annoyance of tying the chicken and NEVER being able to balance it because the rod goes through the empty chicken carcass and there's not enough meat on both sides to stabilize it, and the cooking time is so short (and there's so much pressurized moist air) that the skin doesn't get super crisp. Having watched your video, with it's much longer cooking time and similar annoyances with tying and balancing, I've decided to stay with the Pressure Oven, but make life easier by just cutting the whole chicken so that I can place both sides up in the rack and cook on broil to get the chicken skin crisp AND not have all the seasoning fall of during the rotating cooking process. It also cooks this way in only 38 minutes. Oh, and did I mention that if you keep the door sealed you can keep food quite hot without overcooking it for as much as 40 minutes.
I looked at one of the Wolfgang Puck Pressure Oven w/ rotisserie but it was 2x $ of the Corsori. Being retired I gotta watch where the $ goes. Thanks.
@@randomactsofcooking I got mine at eBay, where they're sold as refurbs. My first one was bought about 3 years ago for a total of $94 delivered. I use it so often, I thought I'd buy a second one 6 months later to have as a spare just in case (it's still in its box in a cabinet somewhere) for $40 delivered (it was too good to pass up). I haven't looked at pricing or availability recently, but if you have patience, you never know. I've got LOTS of toys for cooking, and the Puck oven is by far the best tool for cooking the moistest (and fastest) poultry EVER (and I cook other things with the poultry, like potatoes or onions, at the same time). You really can't overcook anything, since it pressurizes the water vapor back into the bird. Haven't done any beef--I'm a 100% griller of meat. But I did do 2 13 lb turkeys in 110 minutes, and then heated 2 8 lb tins of mashed potatoes from refrigerator to hot in 15 minutes. Or 3 1.5lb boneless, skinless chicken breasts in 28 minutes. Works well with frozen lasagna too. It's truly amazing and if I ever had to I'd pay full price for my 3rd.
Contaminating all your stuff buddy please have it already in a bowl and do a rub before you touch your chicken you’re gonna get sick
And have some bleach solution to wipe everything down with...
Relax....
Chill you immunocompromised people..
Stop touching the chicken and then your seasoning pots.
There is no such thing as "air frying". Frying requires fat. This air frying fad is silly. It's just roasting in a convection oven and is absolutely nothing new.