Air Fry Chicken

1TABLE OF CONTENTS: hide 

Why air fry a whole chicken?

Ingredients needed

How to cook a whole chicken in the air fryer?

Cooking time and chicken size

Tips to make the best recipe

Storage instructions

More ways to cook chicken in the air fryer

Frequently asked questions

Air Fryer Whole Chicken

Why air fry a whole chicken? 

Air frying a whole chicken is a great idea if you want to enjoy a crispy, tender and juicy chicken that’s cooked super fast. Depending on the chicken’s size and your air fryer’s temperature, it can take as little as 35 minutes until it’s done.

We’ve stopped ordering out rotisserie chickens and now make our own, because it’s:

Quick. Compared to an oven-roasted chicken, air frying takes a fraction of the time.

No mess. The air fryer catches excess juices, and the clean-up is minimal.

Juicy and moist meat. Because the air fryer creates hot air circulation around the chicken, it can help keep the meat moist and juicy.

Healthier. Using a fraction of the butter and oil that an oven-baked chicken would require, this not only is healthier but it’s also lower in calories too.

What I love the most about this recipe is that it’s the perfect thing to make to feed a crowd, especially in our family, where everyone has a different preference for their favorite cut of chicken!



Ingredients needed 

If you’ve ever roasted a whole chicken before, you’ll be familiar with the simple ingredients needed for this recipe. Here is what you’ll need:

Whole chicken. We used a 3-pound chicken which is the deal size to feed 4-6 people and can fit in most air fryers. If you own a larger air fryer, you can use a larger chicken and increase the cooking time (see timing below). 

Olive oil. Keeps the chicken moist and with a crispy skin.

Salt and pepper. To season. 

Smoked paprika. For that subtle smoky flavor.

Italian seasonings. A combination of dried herbs, including oregano, basil, rosemary, and marjoram. 

Rosemary. Fresh rosemary adds a sweet aroma and flavor. 

Mustard powder. 

How to cook a whole chicken in the air fryer? 

In just four easy steps, your air fryer whole chicken will be ready to enjoy: 



Step 1- Preheat the air fryer 

Preheat the air fryer to 180C or 350F. 

Step 2- Season the chicken 

Pat dry the chicken and drizzle some olive oil. Now, mix all the spices, then season the chicken. Rub the spices all over the exterior of the chicken.

Air fry for 25 minutes, flip and cook the other side for another 20 minutes. When the internal temperature of the chicken is 165F, remove it from the air fryer. 





Step 4- Rest and Serve 

Let it rest for 5 minutes before serving. 



Cooking time and chicken size 

The cooking time for a whole chicken in an air fryer will depend on the size of your air fryer. Here is a general guideline for cooking times for different size chickens in an air fryer (when cooked at 200C/400F):

3-4 pound chicken: 30-40 minutes

4-5 pound chicken: 40-50 minutes

5-6 pound chicken: 50-60 minutes

Tips to make the best recipe 

Trussing the chicken helps it cook evenly and helps it hold its shape while it’s in the air fryer. To truss a chicken, tie the legs together with kitchen twine and tuck the wings under the body.

Placing a rack in the bottom of the air fryer basket can help lift the chicken off the bottom and allow for more even cooking. These can be found at homeware stores or online. 

Brining the chicken before cooking it in the air fryer can help keep it moist and flavorful. To brine a chicken, mix together a solution of water, salt, and sugar (or other seasonings) and soak the chicken in it for several hours or overnight.

Storage instructions 

To store. Place leftover chicken in an airtight container and store it in the refrigerator for up to 5 days.

To freeze. Once the chicken has cooled to room temperature, place in a ziplock bag and store it in the freezer for up to 3 months. You can also shred it before doing so.

Caremello Slow Cooker Fudge

1 can of condensed milk
1 of the large block of Cadbury plain chocolate
2 blocks of normal size caramello blocks ( one in the freezer) and other one in the slow cooker with the plain chocolate and the condensed milk
Poured the cooked fudge into the tray waited about 15 to 20 mins when was cool but still soft then pushed in the frozen block of caremello and left over night to set.
The lady that suggests to freeze had a fish and chips shop and they freeze there mars bar to make the deep fried mars bars it works great im might try peppermint next time.

Onion Pilaf

1 onion
2 cups of chicken stock
3/4 cup of rice (1&1/2 cups if more than 2 people)
Good shake of cumin seeds
Chilli Flakes
Tablespoon of Butter

Method:

1. Melt butter in saucepan
2. Fry onion until clear and soft
3. Add cumin seeds and chilli flakes and cook until aromatic
4. Add rice and stir over heat until combined until combined
5. Add Stock and bring to boil
6. Reduce heat to low when boiling and cover
7. Cook until liquid reduces and rice is soft.

Mini Cheescakes

Makes 12
Pre heat oven to 160 degrees celcius (fan forced - increase 10 degrees if not fan forced)
Ingredients-
250g softened cream cheese (such as Philadelphia)
1/3 cup caster sugar (finely granulated)
1 Egg
1-2 tbs lemon juice (I like the extra zing of 2)
5 tbs thickened cream (cream with at least 35% fat)
150-200g biscuits (cookies). I often use Arnotts Nice, but use your favourite. Try Ginger Nuts for something different
70-100g melted butter (use the larger amounts of butter & biscuits if you prefer a thicker base)

Method-
Crush biscuits to fine crumb in processor or do it old school - pop in a freezer bag and crush with rolling pin/tin of tomatoes or whatever heavy object you have handy.
Stir in melted butter until well combined. Use salted butter - goes beautifully with the sweet biscuits.
Line a muffin tin with paper cup cake cases.
Press biscuit mix into cupcake cases. Push it in firmly and level as will be on display when served. Set aside.
Combine cream cheese & sugar until smooth and creamy. I use my food processor but any mixer / hand held etc will do.
Add egg and beat until all combined.
Add lemon juice and cream and beat again. You want it combined but not over beaten as excessive beating will cause cheese cake to crack and split.
Spoon into cupcake cases - fill to about half a cm below top of paper case - they wont rise much.
Bake at 160 for 20 mins.
Allow to cool before decorating - I pop them in the fridge to firm up a bit before I remove the cupcake cases.
Decorate as your heart desires - lovely with fresh berries.
For the ones pictured, I put down a dollop of thickened cream and topped with diced strawberries I'd soaked in a bit of liqueur ( try cointreau). Add a drizzle of choc if you like.
I like to serve with a homemade berry coulis drizzled all pretty on the plate and a nice dusting of icing sugar.
These are sooooooo devine!

Crispy Moroccan Lamb Pastillas

Crispy Moroccan Lamb Pastillas

This recipe is a winner from Jamie Oliver, Its a fab way of using up left over Lamb. I severed it as Sunday lunch (after a roast the previous day) it has a a warm spice taste and with the harissa dipping sauce it has bags of flavour. 

Serves 4


Ingredients: 

100 g couscous 
2 onions 
4 cloves of garlic 
60 g sultanas
olive oil 
1 teaspoon ground turmeric 
½ teaspoon cumin seeds 
250 g leftover cooked lamb 
70 g feta cheese 
4 large sheets of filo pastry 
1 tablespoon flaked almonds 
1 tablespoon sesame seeds 
1 heaped teaspoon icing sugar 
½ teaspoon ground cinnamon

1 tablespoon harissa 
4 tablespoons
Olive Oil


What to do:

Put the couscous in to a small  bowl, just cover  the couscous with boiling water then put a plate on top and leave for 10 minutes. In a frying pan heat up some Olive oil and put the turmeric and cumin, add the garlic and heat for a minute

Handy Tip:

Fry the spices separate to the onions so that you can infuse the oil with the spices i find putting it in all together does not spread the flavours as much as you want.


Now add the onions and cook for around 15 minutes, or until softened, stirring occasionally. Finely shred the lamb, add to the pan and cook for a further 5 minutes, then remove the pan from the heat. 

Fluff up the couscous and stir it through the lamb mixture with the crumbled feta, then season to perfection, going heavy on the black pepper. Preheat the oven to 180°C/350°F/gas 4. 

Working fairly quickly, as filo dries out easily,
Lay out the pastry sheets on a clean work surface and brush with oil. Divide the lamb mixture between them, laying it along the shortest edge of each sheet. Roll each one up halfway, fold in the sides, then continue rolling up like big cigars. Place them on a non-stick baking tray, brush the tops with a little oil and crumble over the almonds, sprinkle with the sesame seeds. Sieve over the icing sugar and cinnamon from a height, then bake for around 25 minutes, or until golden and crisp.

 Harissa dipping sauce

Take the yogurt and place in a serving bowl, drizzle a little olive oil in to the yogurt, now spoon the harissa paste and with the back of the spoon ripple the yogurt harrisa and oil. Don't mix together completely as this will make the sauce look not as appetising.

 

Insanity Burger by Jamie O

800 g minced chuck steak
 olive oil 
1 large red onion 
1 splash of white wine vinegar 
2 large gherkins 
4 sesame-topped brioche burger buns
 4-8 rashers of smoked streaky bacon 
4 teaspoons American mustard 
Tabasco Chipotle sauce 
4 thin slices of Red Leicester cheese 
4 teaspoons tomato ketchup 
For the burger sauce: 
¼ of an iceberg lettuce 
2 heaped tablespoons mayonnaise 
1 heaped tablespoon tomato ketchup 
1 teaspoon Tabasco Chipotle sauce 
1 teaspoon Worcestershire sauce 
1 teaspoon brandy, or bourbon (optional)

 For the best burger, go to your butcher's and ask them to mince 800g of chuck steak for you. This cut has a really good balance of fat and flavoursome meat. Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns. Place on an oiled plate and chill in the fridge. Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste. I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a fish slice, then put half the bacon into the other pan. After 1 minute, flip the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side. Cook for one more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it. At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden. Repeat with the remaining two burgers. To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together. As the burger rests, juices will soak into the bun, so serve right away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then give it a minute to go gorgeous and sloppy.

Nutritional Information Amount per serving:
Calories64932%    Carbs37.3g14%   Sugar8.0g9%   Fat38.1g54%   Saturates14.5g73%

Cinnamon Scrolls

Cinnamon Scrolls
2 cups self-raising flour
Pinch salt 90g butter,
chopped ⅔ cup milk

Filling
60g butter,
softened 2 tablespoons soft brown sugar
1 teaspoon cinnamon

Icing
1 cup icing sugar,
sifted 1 tablespoon boiling water (more if needed)
  1. Preheat oven to 210◦C. Brush an oven tray with melted butter or oil. Sift flour and salt into bowl. Rub butter into flour using your fingertips. Make a well in the centre, add almost all the milk. Mix lightly, with flat bladed knife, to a soft dough, adding more liquid if necessary.
  2.Knead dough briefly on a lightly floured surface until smooth. Roll out dough to a 25 x 40 cm rectangle of 5mm thickness.
  3.To Make Filling: Using electric beaters, beat butter and combined sugar and cinnamon until light and fluffy. Spread evenly over the dough rectangle. Roll up the dough from the long side. Using a sharp knife, slice the dough into 3cm pieces. Place dough pieces close together, cut-side up, on the prepared tray. Cook for 12 minutes or until golden. Remove from oven to cool slightly. Drizzle with Icing.
  4.To make Icing: Combine icing sugar and boiling water in a small bowl. Beat mixture until smooth and well combined.

SPRING CLEANSE ~ YOUR BODY ~ Natural Mineral Water

If you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes to help you keep the water flowing! As a rule, you should try to avoid as much as possible industrial food and beverages 1) The classical : lemon/cucumber: Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving. 2) The granite : Strawberry/Lime or Raspberry/Lime Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving. 3) The digestive : Fennel/citrus First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool. Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving. 4) The antiOX : Blackberry/Sage Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content. Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving. 5) WATERmelon : watermelon/Rosemary Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving. 6) The exotic : Pineapple/Mint Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving. 7) The traditional : Apple/cinnamon Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving. 8.) The zingibir : Ginger/tea In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down. Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.

Lemon Meringue Pie

1 Tin Condensed Milk 3 Large Eggs ½ Cup Lemon Juice ½ Cup Castor Sugar 1 x As Easy As Pie Crust METHOD: 1. Heat oven to 160 degrees 2. Separate egg whites and yolks into 2 different bowls 3. Whisk egg whites until stiff - (Must be able to turn bowl upside down without it falling out!) 4. Add castor sugar slowly and continue whisking – set aside 5. Mix egg yolks and then add tin of Condensed Milk 6. Measure half a cup of lemon juice and add to yolk mixture 7. Beat for about a minute – mixture will start setting 8. Add egg mixture to READY MADE PIE BASE 9. Top with Meringue and spread evenly on top 10. Bake at 160 for 25 minutes. 11. Cool pie on oven rack 12. Refrigerate Pie and ENJOY!

Mad Passionate Explosive Cheese!

Mad Passionate Explosive Cheese! * 125g triple cream Brie * 1⁄4 cup (60ml) Kahlua * 1⁄4 cup (50g) brown sugar * 1⁄4 cup pecans, chopped Preheat oven 180C/360F. Gently slice the lid from the top of the soft cheese without removing. Place the cheese with its lid, on a small tray and bake for 10 minutes. (Preferably on a baking paper lined tray) Meanwhile, in a small saucepan over medium heat, stir the Kahlua and sugar rendering a syrup-like sauce. Bring this lusciousness to a kind boil. Add the pecans and cook for a further 2 minutes, until golden and bubbling. Remove the Brie from the oven, tenderly remove its lid and discard, transfer the wheel to a serving plate. Pour the alluring sauce over the top, so that it flows freely. Indulge immediately with crackers. Serve with a cheeky wine to a cheeky friend!

Yakitori Chicken Skewers

Vanilla ice Cream Recipe

Caramel Slice

Base Ingredients:

115 Butter plus extra for greasing
175grams (1 Cup) of plain flour
55 Grams (1/4 Cup) of Castor Sugar

Method:

Preheat oven to 180 degrees celcius

Grease and line the base of a 20cm square shallow baking tin

Place the butter, flour and sugar in a food processor. Process until they combine together like a biscuit crumb.

Press the mixture into the prepared tin and smooth the top.

Bake in the preheated oven for 10 minutes until lightly browned and slightly risen.

Set aside to cool for 10-20 minutes while making caramel. Leave oven on.

Filling Ingredients:

30 grams of butter
40ml (2 Tablespoons) of Golden Syrup
395 grams Sweetened Condensed Milk (1 Can)

Method:

Place butter and golden syrup in a medium heavy based saucepan over medium heat, stirring occasionally.

When butter has melted, add the condensed milk.

Stir constantly over medium heat for about 9-12 minutes (Until caramel thickens).

Gently spread caramel evenly over the shortbread base.

Return to oven for a further 10 - 12 minutes. ( About 1/2 a centimetre of lightly browned caramel should form around the edges of the slice.

Allow slice to cool to room temperature.

Topping Ingredients:

150 gram Milk chocolate Melts

Method:

Melt the chocolate.

Spread melted chocolate of caramel

Refrigerate slice until chocolate is just set. About 20-30 minutes.

Remove slice from pan and cut into small pieces.

Scrummy Lemon Pie

Ingredients

125g butter melted,

125g Marie biscuits crushed.

Pouring cream

340g of condensed milk

2 large lemons

For the base

1. Mix the butter and crushed marie biscuits to form a base and press into a pie dish.

For the filling 

1. Whip some pouring cream until it is stiff. 

2. Add 340g of condensed milk (or less to suit) and incorporate. 

3. Then quickly mix in the juice of two large lemons.

4. Basically then spoon it into the dish.

Grate some dark chocolate over to garnish and refrigerate.

Fudge Brownie Pie

Fudge Brownie Pie Recipe

3/4 cup flour 
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten 
2 teaspoons vanilla
1/2 cup chopped toasted pecans 
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. 

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Mini German Pancakes made in muffin tins. So easy!

Recipe
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, melted

Preheat oven to 400 degrees. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps.
-Blend in butter a little at a time.
-Grease muffin tins well and fill slightly less than half-full.
-Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
-Add your favorite toppings. And a dusting of powdered sugar. (Source: realmomkitchen.com)

Scrumptious steak & stout pie

Scrumptious steak & stout pie

Gran's Scottish Tablet Recipe

This is an incredibly sweet treat but delicious!!!



Ingredients:
2lbs of white sugar
200g tube of condensed milk
1 cup of milk
A walnut of butter

Recipe
1.Place sugar, milk, butter and condensed milk into a pan and bring to the boil.
2.Keep the mixture boiling over a steady heat for 20 minutes, stirring occasionally.
3. Remove from the heat and stir until thick
4.Pour into a greased tin and mark in squares.

Caramel Ice Cream

Serves 8 and is YUMMY!

* 300ml  cream 

* 400g ( Tin Carnation Caramel OR Top 'n' Fill 


Whip the cream until peaks are just starting to form. Mix in the caramel until well combined. Transfer into a paper lined 23cm x 13cm loaf tin and freeze overnight.

Serve on a hot afternoon to squeals of delight!!!

Times are changing on this here blog

Well now that I have finished my CSU course I have decided to use this blog in a different way.
    When I completed my course I took the unusual step of beginning the process of getting healthy and spending more time on myself - rather than assignments.

On average I walk 5km's a day and I aim to cook something new everyday.  I have found I enjoy this so much that I would use this here blog to keep a record of my favourite recipes.  I think I will start with photos tomorrow :)