From a chef who cooked for royals. A 4-6lb roaster wingtips not clipped, not washed, not trussed, not brined, not stuffed, just patted dry and seasoned with kosher salt. Onto a racked tray into oven at 425°F and roast for 60 to 75 minutes. Check internal temp after 60 min and remove at 165°F. Temp will rise at least an additional 10°F while resting for at least 30 min. If you prefer your chicken very dry with cremated skin instead of moist with crispy skin, remove at 185°F.
I understand the comments about there being too many seasonings used. I've made this recipe many times with just salt/pepper or other simple spices and it's good, but I prefer the spices used in the video.
I would have soaked thatchicken in salt & water first, then drained, not cook from oacket as all that bacteria etc on it. Then dry, add seasonings but also added some paprika & all purpose seasoning also. Then add oil & leave to mark over night.
I think there are way too many seasonings used. They are literally blocking each other and only sit on the skin. They have little effect on the flavor of the flesh. I would stick to pepper and salt and maybe one favorite seasoning.
From a chef who cooked for royals. A 4-6lb roaster wingtips not clipped, not washed, not trussed, not brined, not stuffed, just patted dry and seasoned with kosher salt. Onto a racked tray into oven at 425°F and roast for 60 to 75 minutes. Check internal temp after 60 min and remove at 165°F. Temp will rise at least an additional 10°F while resting for at least 30 min. If you prefer your chicken very dry with cremated skin instead of moist with crispy skin, remove at 185°F.
Wow that looks so good and easy to make
I understand the comments about there being too many seasonings used. I've made this recipe many times with just salt/pepper or other simple spices and it's good, but I prefer the spices used in the video.
Hello I also have a Ninja. do you use the airfry or the roast setting? Thank you
Hi, I use the air fry setting. You're welcome 👍
@therealdealrecipereviews thank you
Size of your air fryer please.Looks great!
Thank you! The air fryer has a 5.5 quart capacity; the basket dimensions are 8 1/4" across and 5 7/8" deep. Hope that helps.
I wouldn't discard the giblets but make fantastic gravy with them and the meat juices. 🇬🇧👍
If you have a gas oven, for that time it would be more frugal there if your electric rates are high/
I would have soaked thatchicken in salt & water first, then drained, not cook from oacket as all that bacteria etc on it. Then dry, add seasonings but also added some paprika & all purpose seasoning also. Then add oil & leave to mark over night.
Best gadget I ever bought was a meat thermometer.
Same here, love my ThermoPro.
I agree with the comment that there are too many spices.
Traducir en español, gracias
O so yummy
I think there are way too many seasonings used. They are literally blocking each other and only sit on the skin. They have little effect on the flavor of the flesh. I would stick to pepper and salt and maybe one favorite seasoning.