I made a 4lb whole chicken in my 8qt single lid (OL601 w/o thermometer) and it worked great. I followed the directions in the book. I let it rest for 10 minutes and it sliced easily, was crispy on the outside, and was juicy. It tasted the same as a roasted chicken, but I used a rub on the chicken on all sides after spraying it with avocado oil.
I just did this in my ninja foodie and I followed your recipe pretty close which is pretty much how I treat my chicken on the inside and I love that you did the same, it was the most flavorful juicy easy whole chicken of my entire life and I’m 60 years old and I’ve been cooking for a big family since I was 10. Thank you so much for helping me see how to use my ninja foodie with a thermometer❣️♥️🥰😘😋
So I did this last night with a couple differences. I put the 4 lemon halves in the put, just squished them down. I didn't use the temp probe but may do that next do around. I was always taught to cook chickens breast down to keep the moisture in the meat. And cooked same temp but for 50 minutes. It was perfect! Good video. I got my foodi Saturday night and was cooking the next day. :D
Breast side down sounds like a great trick. I just ordered my Foodi and it will arrive Saturday and I may try it the way you suggest. Same temperature for 50 minutes.
I’m so grateful for your tutorial. Mine has been sat in the box for months, how can I be scared of a bloomin cooking pot! 😂🤦🏼♀️ You’ve given me confidence to try it xx
I'm Glad I could help-I find just using it for simple things you like to cook will give you confidence to try other recipes. Don't hesitate to ask questions-watch other TH-camrs and join some Facebook groups dedicated to the Ninja Foodi. Thanks Barbs Dee!
I did this last night using the pressure cooker function and then finished off with the crisp function for the last 15 minutes. It came out beautifully, the chicken meat was lovely, not rubbery at all. And the gravy using the water and herbs from the pot was fantastic. I found the Ninja foodi really good and so easy to use.
Appreciate your honesty and your review. It may take some trials and errors, but the best part is the set it and forget it and for people like me that stay away from baking whole fryers, I would certainly do it this way. I am curious about just pressure cooking the chicken and following it up with crisping it.
Thanks. You could pressure then crisp. It’s preference-I’m. If to find of pressure cooked meats. Corned beef is ok pressure cooking -I’m not fond of pressure cooked chicken.
Can't wait until you post the prime rib video. We are having prime rib for Easter, so I'm looking forward to seeing how it will turn out in the one lid pot. Also want to say I love the music at the beginning of the video!
Hi Lisa. I don’t know about you but I never give up on first try. In this particular case from what you described I would not use the preset. The preset does not know how big your chicken is. I would use the manual at this point and I would cut down the cooking time and allow for resting time to see if that makes a juicier chicken. I have had to finagle quite a few of the settings on my ninja machines. Which I have all of them. Lol I also use different machines for different things that I’m cooking as a favorite. For example, I roast the chicken whole in my foodie one lid, but I love using the grill for barbecue chicken. I will say, however, I did buy a breville top-of-the-line food processor Because to my knowledge, Ninja didn’t have one that had the peel and dicing feature. I absolutely hate peeling anything. And by the way, I had to go to Home Depot and buy cabinets and make my kitchen bigger, and if that wasn’t enough, to the hallway that leads out of my kitchen I added kitchen cabinets as well. My Ninja addiction has gotten out of control lol!
Thanks Raven- perhaps I will try it again....I just prefer to roast the chicken for my tastes. Just wanted to give the function a try. Wow-changed your kitchen to accommodate Ninja Applianceds-so cool!
I'm curious how many different ninja foodi' are there I love these machines too..Can you tell me a little bit more about this food processor that peels and dices is it something I should consider buying?
Hello Lisa. The chicken certainly looks cooked by the browning of its skin. I know what you mean by your description of its texture. I found this also when pressure cooking and then airfrying a whole bird. Sorry but either way wasn't what I'd call the best method, just a quicker way to get it done. I reverted back to an Oven Bag (bake function) for a moist cooked chicken and then slit the bag open to crisp the skin using the air crisp function 5 minutes. Much easier and a far better tasting finish. I hope you saved the stock from your chicken for the bone broth. Thanks for the demonstration today. I'm sure the viewers will enjoy the tutorial. 🤤😀👍🇦🇺
@@pressurecrisp Back again. Hi Lisa. I just cooked 1kg/ approx 2.2 pound of honey soy chicken wing drumettes in the oven bag, direct ( no rack) in the pot of my ninja foodi. Very moist and juicy. I didn't bother air crisping the skins this time. 180, @30 minutes. Sorry you'll have to convert the temp. Moist and delicious 👍🤤😀. Easy clean up! 👍😀 Next bag cook is Pork n Beef meatballs for a spag bol. 😇 Thank you.
I used steam roast for a whole chicken, 250 ml of chicken stock. It was moist and stayed moist for a couple of days. the skin looks much better on steam n crisp.
@@pressurecrisp you can also cook potatoes at the same time, coat in olive oil and salt. After the chicken cooked, tip away the stock or broth in the bottom and cook the potatoes on air fry for 10-15 minutes, they are so good 😊 thanks for your video, I’ll try your method next 👍🏻
@@pressurecrisp Maris piper potatoes, pealed and cut. Use the stock or broth in the bottom to make gravy. I also use the same sort of method for roast beef. Thanks for video, I’ll definitely give it a go soon. Have a great weekend 👍🏻😎
You are my favorite Ninja chef - I also watch Cooking with Doug/CJ/James/Scott, etc but you are the absolute best!! I can hardly wait for my 6.5 qt Ninja Foodi with smart lid to arrive TOMORROW. Not sure what my first recipe will be. Since I have 6 pounds of frozen chicken tenders, it will probably be something using them. Thanks for great videos!!
Hello Lisa watch all ur videos an i have the new foodi steam n crisp unit for my chicken 🐔 I inject mine with a mixture of butter,an spices an it comes out really tender so may wantvto try it thxs again for ur videos 😊
Again thank you so ver y much I love your videos❣️❣️❣️ They are so incredibly helpful. Today I am cooking A whole chicken, my first time in a ninja and I’ve got the newest ninja the 8 quart with the thermometer and I really needed your help with the thermometer and the programming and you actually cook your chickens like I do😉. I stuff things in there lol the same ingredients too lol. But I’ve never done it in any ninja much less ever with the thermometer and you made me feel confident doing it thank you😍
I did a Steam / Crisp whole chicken in my older model last night; the 8qt 8n1. I used the rack. I set it on Steam for 25m and then switched immediately to AirCrisp for 35m. Cooked to 165F internal temp. It turned out pretty much like you described. It is a different texture compared to a whole roasted chicken. Still good but yet....
cooked exactly like you showed in the video and the chicken came out juicy inside and golden brown crispy outside…. Delicious, i even liked the chicken breasts which is unbelievable 😮
I was interested in making a whole chicken in our new Foodi so I was excited when I found your video. Sorry your results were not great, but I did it a bit differently and had a great experience! First difference, I brined the chicken overnight. Second, I set my temp sensor to manual at 165 degrees since it seemed yours came out a bit too overcooked. It came out perfect! Thanks for the video! Good luck next bird!
The secret is to keep the chicken in the bath for 5 hours (wine,beer)before putting it in the pot.That way it won't be bland, it will melt in your mouth.
I find the preset chicken setting of 170 degrees is too high for breast meat, especially after carryover. Next time try a manual setting of 160 or 165.
I give to chicken the respect he deserve. Wash it with lemon juice , and then give him a nice peeling with salt. Then I use some oil dans spice inside out. It's better if you wait a whole night in the marinade. I protect the white with an aluminium foil. Then it's not dry. Only 19 minutes , I give him 4 other minutes without the foil at the air fryer. I prefer my chicken roasted but that's ok. I never check temperatures I'm to lazy for that 😂
Chicken texture seems funky because you didn't give it a chance to rest. Also suggest you season the cavity as well as the bottom of the bird. Last of all there is no need to wash chicken before cooking. Thanks for the review. Happy cooking. :)
i have seen a few videos now on this unit and i think the temp probe is inaccurate and that may explain the problems with texture, imo. most i have seen double check with external probe meter. so if there is little confidence in the ninja probe then its not worth the extra money.
That's why I didn t get the one with the probe. I have a probe thermometer I can use with everything but pressure so today's chicken will be done to 158 degrees and then rest. I'll let you know how it comes out.
@@msdemeanorscott1855 is yours one that can stay in the AF while it's cooking.. or the digital type you used to check after cooking? I know there are a lot of different types of thermometers available now..
This was a surprise. I've got the UK version with the thermometer. Ours just reads steam roast instead of crisp. My first roast chicken came out really juicy with the well done setting, did not dry out. My next few I selected manual and set to 70c with a rest time of 10 to 15 mins to carry over. They cam out absolutely perfect. I think manual is gonna give you that 100% roast chicken taste. Keep up the good work, your vids a great!
What about pressure cooking it first? You would have to figure out how long you wanted to pressure it for because I don't think you would want it totally cooked, then use the steam crisp or air fry function to finish it. I wonder if that would help with moisture.
Hello Lisa I've done several chickens 🐔 but only on manual settings so with presets not sure if that may have been why ur chicken wasn't so juicy mine come out awesome even next day still juicy just a thought but enjoy all ur videos thxs
You know I really like all your videos but I wish you would do more cooking without the temp thermometer because everybody here isn't spending arm and a leg on this ninja foodi when you can get the other ninja foodi a lot cheaper without the thermometer probe
Could see the dryness on your first cut. I am wondering if a longer rest under tin foil would really benefit before you do your first cut. I air crisp my birds similar to the Salted Pepper directions with a proper rest and it's perfect.
Hi, I think k it’s did you the way it’s cooked- steamed and pressure cooked birds are the same. When u air crisp the bird only/ much better results. Thanks!
Should I buy a “SteamCrisp” Ninja? I have an air fryer, and I have an InstantPot. Is there a way to recreate this cooking method, with more steps I’m sure. Or should I just get this Ninja. And lastly, do you think there is a new model coming out, because these are getting harder to find. Thanks!
There probably is a way to do it using steam and then crisping up skin but I haven't tried it. You should be fine with what you have -Ninja kitchen is always coming out with new products maybe wait and see what they come out with in august. Or if you really want the Speedi look for it on sale -Costco or another store. thanks !
Would you feel that in the Ninja Speedie will be less rubbery? I saw your great video of the whole chicken in the Speedie. I bought the Ninja Speedie, still in the box. I contemplated purchasing the one lid that you have on the video. But the Speedie meal fuction in the Speedie, grabbed my attention.
I have to try again. I set the probe to 155 on steam/crisp and the breast was dry. Disappointing. I'd really like to do some wings. I've had the 8qt 2 lid for a few years and use it every day. Love it but have up get used up the new one lid. Tonight I actually used both of them lol
I'm curious how accurate the built-in thermometer was to your digital thermometer..? I've seen a couple other videos where the temperature was 20°+ above what it should have been, one was on a roast..
I wonder if tressing is needed since the bird had to be squeezed into the pot? I just ordered one of these Ninjas and anxious to receive it and get started cooking.
I don't have one but I think steam and crisp would be better on cut-up chicken rather than a whole chicken that is harder to cook than people think I can cook steaks and ribs that are better a lot of restaurants they are my specialty using my grill it's all about the experience I can cook better chicken in Ninja foodie grill or in the oven I'm going to try cooking spare ribs in the Ninja foodie grill the old model tomorrow after watching your video I have backed them in the oven before and were good but this knowing what I know and how they cook the Ninja looks promising I will let you know how they are and yes spare ribs I will trim them to be St Louis style ribs I don't like Bony Back ribs where's the meat and if you look at the meat it's more white than spare ribs the reason why Baby back ribs are so popular is that people think that because most restaurants serve them they are the best no it's because they are smaller take up less space and cook faster in restaurants it's all volume get them get them out and they are not cheap I only buy spare ribs and trim them.
Funny-I looked at ribs in the store yesterday but didn't pick them up maybe tomorrow I will pick them up. Thanks for the lesson-I didn't know that about ribs. Thanks-let me know how they come out.
You know, I've had the ninja food for years. And I got the new one because of the steam crisp feature. And by it having the one lid. And you know, I've tried to steam crisp a couple of times and with the water in the pot. And I'm cooking vegetables underneath and trying to crisp my chicken. I just can't get my food crispy. The chicken is not crispy with all the steam coming out and hitting it. So I think really. This was not a very good idea to put a steam Crisp I'm this machine I am really disappointed in the steam crisp Feature i'm not saying that the food isn't good but it just doesn't crisp Like they say it does I can't get it to do it anyways
You're absolutely right and that's what I did I just got the water out of the pot and did the air frying on it but I thought the point of all of this was being able to steam and Chris at the same time and I'm just not getting any good results
Your mistake was leaving the breasts up the entire time. Steam and crisp allow you to open the pot and flip. I do about the same cook time but with 15 minutes left I flip the bird and brown the bottom. It is indistinguishable from a Costco rotisserie chicken if you do this. The rubbery texture means it's over cooked chicken breast, I don't know why you're blaming the machine. You blasted the breasts with heat for almost an hour lol.
set thermometer temp at 150 in the breast and let carry over cooking take care of the rest. that will help the dryness. 170 was too high. if you can't set temp for chicken below 170, then watch it and stop it on your own.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
I made a 4lb whole chicken in my 8qt single lid (OL601 w/o thermometer) and it worked great. I followed the directions in the book. I let it rest for 10 minutes and it sliced easily, was crispy on the outside, and was juicy. It tasted the same as a roasted chicken, but I used a rub on the chicken on all sides after spraying it with avocado oil.
Sounds great Earl! Thanks!
I just did this in my ninja foodie and I followed your recipe pretty close which is pretty much how I treat my chicken on the inside and I love that you did the same, it was the most flavorful juicy easy whole chicken of my entire life and I’m 60 years old and I’ve been cooking for a big family since I was 10. Thank you so much for helping me see how to use my ninja foodie with a thermometer❣️♥️🥰😘😋
I’m so happy I could help. Wow! Cooking your whole life! Bet you could teach me a Thing or two. Thanks Mikki!
So I did this last night with a couple differences. I put the 4 lemon halves in the put, just squished them down. I didn't use the temp probe but may do that next do around. I was always taught to cook chickens breast down to keep the moisture in the meat. And cooked same temp but for 50 minutes. It was perfect! Good video. I got my foodi Saturday night and was cooking the next day. :D
That's great David!
Breast side down sounds like a great trick. I just ordered my Foodi and it will arrive Saturday and I may try it the way you suggest. Same temperature for 50 minutes.
I’m so grateful for your tutorial. Mine has been sat in the box for months, how can I be scared of a bloomin cooking pot! 😂🤦🏼♀️ You’ve given me confidence to try it xx
I'm Glad I could help-I find just using it for simple things you like to cook will give you confidence to try other recipes. Don't hesitate to ask questions-watch other TH-camrs and join some Facebook groups dedicated to the Ninja Foodi. Thanks Barbs Dee!
I did this last night using the pressure cooker function and then finished off with the crisp function for the last 15 minutes. It came out beautifully, the chicken meat was lovely, not rubbery at all. And the gravy using the water and herbs from the pot was fantastic. I found the Ninja foodi really good and so easy to use.
For how long was the chicken on the pressure cooker function, please?
Appreciate your honesty and your review. It may take some trials and errors, but the best part is the set it and forget it and for people like me that stay away from baking whole fryers, I would certainly do it this way.
I am curious about just pressure cooking the chicken and following it up with crisping it.
Thanks. You could pressure then crisp. It’s preference-I’m. If to find of pressure cooked meats. Corned beef is ok pressure cooking -I’m not fond of pressure cooked chicken.
I just tried this with my OL701, and it turned out great. I used young 4 lb chicken from wegmans.
Wonderful!
I cook my Chickens in my Ninja 15-1 on Steam Roast and it is always Fabulous.
What a Genius add to an already Brilliant Cooking appliance 😋
Best chicken I’ve ever made!!! Thank goodness oh Dr the instructions 😊
Can't wait until you post the prime rib video. We are having prime rib for Easter, so I'm looking forward to seeing how it will turn out in the one lid pot. Also want to say I love the music at the beginning of the video!
I’ll edit if this weekend and get if our ASAP. Thanks Caitlin!
Best chicken I’ve ever made!!! Thank you for the instructions.
Thanks!
I had no idea we have a Ninja coffee maker. We've had it 2 years lol. Love it. Makes coffee or tea... hot or cold and has a fritter attached.
lol,
Great video as always, Thank you. When I use the temperature probe I put the little one in the case back on the side so it’s easy to find 👍🏼
Thanks for sharing
Hi Lisa. I don’t know about you but I never give up on first try. In this particular case from what you described I would not use the preset. The preset does not know how big your chicken is. I would use the manual at this point and I would cut down the cooking time and allow for resting time to see if that makes a juicier chicken. I have had to finagle quite a few of the settings on my ninja machines. Which I have all of them. Lol
I also use different machines for different things that I’m cooking as a favorite. For example, I roast the chicken whole in my foodie one lid, but I love using the grill for barbecue chicken. I will say, however, I did buy a breville top-of-the-line food processor Because to my knowledge, Ninja didn’t have one that had the peel and dicing feature. I absolutely hate peeling anything. And by the way, I had to go to Home Depot and buy cabinets and make my kitchen bigger, and if that wasn’t enough, to the hallway that leads out of my kitchen I added kitchen cabinets as well. My Ninja addiction has gotten out of control lol!
Thanks Raven- perhaps I will try it again....I just prefer to roast the chicken for my tastes. Just wanted to give the function a try.
Wow-changed your kitchen to accommodate Ninja Applianceds-so cool!
I'm curious how many different ninja foodi' are there I love these machines too..Can you tell me a little bit more about this food processor that peels and dices is it something I should consider buying?
And I know they have the blenders too they are awesome for kitchen work.. I think they have an indoor grill ....
Oh by the way, thanks for your complete honesty on that chicken.
You bet-thanks!
Hello Lisa.
The chicken certainly looks cooked by the browning of its skin. I know what you mean by your description of its texture. I found this also when pressure cooking and then airfrying a whole bird. Sorry but either way wasn't what I'd call the best method, just a quicker way to get it done.
I reverted back to an Oven Bag (bake function) for a moist cooked chicken and then slit the bag open to crisp the skin using the air crisp function 5 minutes.
Much easier and a far better tasting finish.
I hope you saved the stock from your chicken for the bone broth.
Thanks for the demonstration today. I'm sure the viewers will enjoy the tutorial. 🤤😀👍🇦🇺
Hi John- I haven’t used a bag to cook a bird yet. Will have to give it a try.
Thanks John.
@@pressurecrisp Back again. Hi Lisa.
I just cooked 1kg/ approx 2.2 pound of honey soy chicken wing drumettes in the oven bag, direct ( no rack) in the pot of my ninja foodi. Very moist and juicy. I didn't bother air crisping the skins this time. 180, @30 minutes. Sorry you'll have to convert the temp. Moist and delicious 👍🤤😀.
Easy clean up! 👍😀
Next bag cook is Pork n Beef meatballs for a spag bol. 😇 Thank you.
@@johndavis7944 Wings sound delicious! will pick up some bags and give this a try. Thanks John!
I used steam roast for a whole chicken, 250 ml of chicken stock. It was moist and stayed moist for a couple of days. the skin looks much better on steam n crisp.
thanks!
@@pressurecrisp you can also cook potatoes at the same time, coat in olive oil and salt. After the chicken cooked, tip away the stock or broth in the bottom and cook the potatoes on air fry for 10-15 minutes, they are so good 😊 thanks for your video, I’ll try your method next 👍🏻
thanks appreciate the tips-I'll try that next time I do a chicken@@ed4270
@@pressurecrisp Maris piper potatoes, pealed and cut. Use the stock or broth in the bottom to make gravy. I also use the same sort of method for roast beef. Thanks for video, I’ll definitely give it a go soon. Have a great weekend 👍🏻😎
thanks and you too!@@ed4270
You are my favorite Ninja chef - I also watch Cooking with Doug/CJ/James/Scott, etc but you are the absolute best!! I can hardly wait for my 6.5 qt Ninja Foodi with smart lid to arrive TOMORROW. Not sure what my first recipe will be. Since I have 6 pounds of frozen chicken tenders, it will probably be something using them. Thanks for great videos!!
Wow, thank you! You can make straight up tenders or you can do a complete meal using tenders. Let me k is what you end up making v. Thanks Linda!
It looks awesome. I agree i wouldn't give up after first try. It could be the Chicken it's self as well that was a bit tough.
Thanks Annette!
Love the authenticity and sense of humour! Apologising to the chicken for pulling 'his' leg off 😄
Never apologized to the Garlic though for smashing it to bits.
Hello Lisa watch all ur videos an i have the new foodi steam n crisp unit for my chicken 🐔 I inject mine with a mixture of butter,an spices an it comes out really tender so may wantvto try it thxs again for ur videos 😊
Awesome! Loved the video and thank you for making it!
Your welcome- thank you! 👍🤩
Yes! Please do a bone broth/stock video!
K will do.Thanks!
Again thank you so ver y much I love your videos❣️❣️❣️ They are so incredibly helpful. Today I am cooking A whole chicken, my first time in a ninja and I’ve got the newest ninja the 8 quart with the thermometer and I really needed your help with the thermometer and the programming and you actually cook your chickens like I do😉. I stuff things in there lol the same ingredients too lol. But I’ve never done it in any ninja much less ever with the thermometer and you made me feel confident doing it thank you😍
Thanks! Glad I could help
When I cut veggies, I save the scraps and put them in freezer bag till I'm ready to make stock. I'll look for your stock video.
yeah my mom did that I do it when I remember. Going to make stock either Monday or Tuesday as I have to pick up some celery. Thanks Loretta!
I often serenade my chicken with acoustic guitar music as well before I eat it.
hehehe......
I did a Steam / Crisp whole chicken in my older model last night; the 8qt 8n1. I used the rack. I set it on Steam for 25m and then switched immediately to AirCrisp for 35m. Cooked to 165F internal temp. It turned out pretty much like you described. It is a different texture compared to a whole roasted chicken. Still good but yet....
Hi Dot, I'm glad I tried it but think I'll stick with roasting-its just the Brest meat texture changes the dark meat is fine.
cooked exactly like you showed in the video and the chicken came out juicy inside and golden brown crispy outside…. Delicious, i even liked the chicken breasts which is unbelievable 😮
Glad it came out great for you! thanks!
Whoooooooooooooooops - that’s just about good. 😂 Oh, almost forgot - thanks for the video and the content in general. Liked and subscribed.
I was interested in making a whole chicken in our new Foodi so I was excited when I found your video. Sorry your results were not great, but I did it a bit differently and had a great experience! First difference, I brined the chicken overnight. Second, I set my temp sensor to manual at 165 degrees since it seemed yours came out a bit too overcooked. It came out perfect! Thanks for the video! Good luck next bird!
Thanks -will give brining a try
This is exactly how you should do it...
The secret is to keep the chicken in the bath for 5 hours (wine,beer)before putting it in the pot.That way it won't be bland, it will melt in your mouth.
I find the preset chicken setting of 170 degrees is too high for breast meat, especially after carryover. Next time try a manual setting of 160 or 165.
Thanks Fred- msg try it again
I give to chicken the respect he deserve. Wash it with lemon juice , and then give him a nice peeling with salt. Then I use some oil dans spice inside out. It's better if you wait a whole night in the marinade.
I protect the white with an aluminium foil. Then it's not dry.
Only 19 minutes , I give him 4 other minutes without the foil at the air fryer.
I prefer my chicken roasted but that's ok. I never check temperatures I'm to lazy for that 😂
Chicken texture seems funky because you didn't give it a chance to rest. Also suggest you season the cavity as well as the bottom of the bird. Last of all there is no need to wash chicken before cooking. Thanks for the review. Happy cooking. :)
Wow that looks soooooo good! Does it matter if the chicken is a fryer or a roaster? Just wondering if one needs to cook longer than the other. Thanks!
I agree with the girl below, Raven L. Looks good and thanks.
Thanks Celle!
Just trying it out now and we will see what we get
Thanks for an honest review 🙏
No problem 👍. thanks
i have seen a few videos now on this unit and i think the temp probe is inaccurate and that may explain the problems with texture, imo.
most i have seen double check with external probe meter. so if there is little confidence in the ninja probe then its not worth the extra money.
That's why I didn t get the one with the probe. I have a probe thermometer I can use with everything but pressure so today's chicken will be done to 158 degrees and then rest. I'll let you know how it comes out.
@@msdemeanorscott1855 is yours one that can stay in the AF while it's cooking.. or the digital type you used to check after cooking? I know there are a lot of different types of thermometers available now..
so the newer models steam and crisp at the same time? convenient how long did it take for the chicken to cook?
I think about 45-50 minutes. Yes they steam crisp and steam bake
This was a surprise. I've got the UK version with the thermometer. Ours just reads steam roast instead of crisp.
My first roast chicken came out really juicy with the well done setting, did not dry out. My next few I selected manual and set to 70c with a rest time of 10 to 15 mins to carry over. They cam out absolutely perfect. I think manual is gonna give you that 100% roast chicken taste.
Keep up the good work, your vids a great!
Thanks Curbscrape-will give this another try.
What about pressure cooking it first? You would have to figure out how long you wanted to pressure it for because I don't think you would want it totally cooked, then use the steam crisp or air fry function to finish it. I wonder if that would help with moisture.
Hello Lisa I've done several chickens 🐔 but only on manual settings so with presets not sure if that may have been why ur chicken wasn't so juicy mine come out awesome even next day still juicy just a thought but enjoy all ur videos thxs
Thanks Kevin-going to do another chicken or two to see if I can accomplish this.
You know I really like all your videos but I wish you would do more cooking without the temp thermometer because everybody here isn't spending arm and a leg on this ninja foodi when you can get the other ninja foodi a lot cheaper without the thermometer probe
Sure I’ll start cooking without it. Maybe I’ll pick up a chicken this week. Thanks don!
thank you
It's moist but dry becaue you cooked to 170°, but you should stopped at 165°
Could see the dryness on your first cut. I am wondering if a longer rest under tin foil would really benefit before you do your first cut. I air crisp my birds similar to the Salted Pepper directions with a proper rest and it's perfect.
Hi, I think k it’s did you the way it’s cooked- steamed and pressure cooked birds are the same. When u air crisp the bird only/ much better results. Thanks!
Termometrul trebuie să vină cu aparatul sau trebuie achiziționat separat? 😁
Întreb pentru că eu n-am! 🫣😳
Should I buy a “SteamCrisp” Ninja? I have an air fryer, and I have an InstantPot. Is there a way to recreate this cooking method, with more steps I’m sure. Or should I just get this Ninja. And lastly, do you think there is a new model coming out, because these are getting harder to find. Thanks!
There probably is a way to do it using steam and then crisping up skin but I haven't tried it. You should be fine with what you have -Ninja kitchen is always coming out with new products maybe wait and see what they come out with in august. Or if you really want the Speedi look for it on sale -Costco or another store. thanks !
I have one question; and that is, why are the garlic cloves under the pot? Should that be in the pot with the chicken or in the chicken itself?
Would you feel that in the Ninja Speedie will be less rubbery? I saw your great video of the whole chicken in the Speedie. I bought the Ninja Speedie, still in the box. I contemplated purchasing the one lid that you have on the video. But the Speedie meal fuction in the Speedie, grabbed my attention.
I'd shoot for a 165° internal temp, given that its going to continue cooking while resting.
Can this be done with a whole frozen chicken (without defrosting)?
I have to try again. I set the probe to 155 on steam/crisp and the breast was dry. Disappointing. I'd really like to do some wings. I've had the 8qt 2 lid for a few years and use it every day. Love it but have up get used up the new one lid. Tonight I actually used both of them lol
Wings come out great using the steam crisp.
Buetiful
Thanks!😋
I'm curious how accurate the built-in thermometer was to your digital thermometer..? I've seen a couple other videos where the temperature was 20°+ above what it should have been, one was on a roast..
Did you put at least 250ml of fluid in bottom? As it says it needs at least 250ml fluids. If you did then maybe need more fluid in the bottom?
I wonder if tressing is needed since the bird had to be squeezed into the pot? I just ordered one of these Ninjas and anxious to receive it and get started cooking.
tressing makes the presentation nicer. Thanks!
@@pressurecrisp ok
I don't have one but I think steam and crisp would be better on cut-up chicken rather than a whole chicken that is harder to cook than people think I can cook steaks and ribs that are better a lot of restaurants they are my specialty using my grill it's all about the experience I can cook better chicken in Ninja foodie grill or in the oven I'm going to try cooking spare ribs in the Ninja foodie grill the old model tomorrow after watching your video I have backed them in the oven before and were good but this knowing what I know and how they cook the Ninja looks promising I will let you know how they are and yes spare ribs I will trim them to be St Louis style ribs I don't like Bony Back ribs where's the meat and if you look at the meat it's more white than spare ribs the reason why Baby back ribs are so popular is that people think that because most restaurants serve them they are the best no it's because they are smaller take up less space and cook faster in restaurants it's all volume get them get them out and they are not cheap I only buy spare ribs and trim them.
Funny-I looked at ribs in the store yesterday but didn't pick them up maybe tomorrow I will pick them up. Thanks for the lesson-I didn't know that about ribs. Thanks-let me know how they come out.
Can you just roast with this device?
yes you can
what type of oil did you use?
Avocado
Yummy….
Thanks! Reddylion thanks for binge watching!
You know, I've had the ninja food for years. And I got the new one because of the steam crisp feature. And by it having the one lid. And you know, I've tried to steam crisp a couple of times and with the water in the pot. And I'm cooking vegetables underneath and trying to crisp my chicken. I just can't get my food crispy. The chicken is not crispy with all the steam coming out and hitting it. So I think really. This was not a very good idea to put a steam Crisp I'm this machine I am really disappointed in the steam crisp Feature i'm not saying that the food isn't good but it just doesn't crisp Like they say it does I can't get it to do it anyways
Thanks for the insight don. you can also air crisp after it's done or broil to crisp up the skin-just a suggestion.
You're absolutely right and that's what I did I just got the water out of the pot and did the air frying on it but I thought the point of all of this was being able to steam and Chris at the same time and I'm just not getting any good results
@@donwilson350 disappointing when the appliance dies not meet your expectations.
00:03 Hi Lisa
Should of wrapped in foil while resting, stops it from drying out!
Thanks for the suggestion heather!
I put mine in upside down and last 20mins I turn it over the Breast it’s dry
you could brine the bird or inject it with butter solution. or maybe cook it less time.
You didnt turn it over half way
Your mistake was leaving the breasts up the entire time. Steam and crisp allow you to open the pot and flip. I do about the same cook time but with 15 minutes left I flip the bird and brown the bottom. It is indistinguishable from a Costco rotisserie chicken if you do this. The rubbery texture means it's over cooked chicken breast, I don't know why you're blaming the machine. You blasted the breasts with heat for almost an hour lol.
thanks for the tips and recomendations.
Lol
thanks !
set thermometer temp at 150 in the breast and let carry over cooking take care of the rest. that will help the dryness. 170 was too high. if you can't set temp for chicken below 170, then watch it and stop it on your own.
Thanks Einstein!
That reply was hilarious
I set it at 155 and the breast was dry. I'll try again.
@@lorettacali10370 I'll give it another try as well.
Does not look as nice as roasted in the oven.
Lol. Thanks!
Termometrul trebuie să vină cu aparatul sau trebuie achiziționat separat? 😁
Întreb pentru că eu n-am! 🫣😳
Termometrul trebuie să vină cu aparatul sau trebuie achiziționat separat? 😁
Întreb pentru că eu n-am! 🫣😳