ROASTED CHICKEN STUFFING RECIPES RECIPES
RECIPE THIS | AIR FRYER CHICKEN & STUFFING
Air Fryer Chicken & Stuffing. How to cook a whole chicken in the air fryer until crispy whilst stuffed with homemade sage and onion stuffing.
Provided by RecipeThis.com
Categories Main Course
Total Time 62 minutes
Prep Time 8 minutes
Cook Time 54 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Slice up stale bread slices into crouton chunks, toss in a teaspoon of extra virgin olive oil and sprinkle with thyme. Air fry for 4 minutes at 180c/360f.
- Whilst the air fryer is making croutons add the rest of the stuffing ingredients into a bowl. Which includes the spring onion that you have sliced, sausage meat, breadcrumbs, salt, pepper, sage, and parsley.
- Add in the croutons and mix with your hands to make a huge stuffing ball.
- Hold the chicken up and place the stuffing into the cavity, any leftover stuffing can then be reserved for stuffing balls.
- Place the whole chicken breast side up on your clean chopping board. Tie the legs with some string. Smoother in a tablespoon of extra virgin olive oil and sprinkle with salt, pepper, and oregano. Place the chicken, breast side up into the air fryer basket. Be careful making sure no stuffing falls out. Air fry for 30 minutes at 170c/340f.
- When the air fryer beeps, turn over and cook for a final 20 minutes on the other side on the same temp, making sure you add oil and seasoning to the other side.
- Then when it beeps allow it to rest for a couple of minutes before serving.
Nutrition Facts : Calories 323 kcal, CarbohydrateContent 12 g, ProteinContent 12 g, FatContent 25 g, SaturatedFatContent 7 g, TransFatContent 1 g, CholesterolContent 45 mg, SodiumContent 538 mg, FiberContent 2 g, SugarContent 1 g, UnsaturatedFatContent 16 g, ServingSize 1 serving
ROASTED CHICKEN PROVENçAL RECIPE - NYT COOKING
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.
Provided by Sam Sifton
Total Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
- Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
- Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
- Serve in the pan or on a warmed platter, garnished with the thyme.
Nutrition Facts : @context http//schema.org, Calories 580, UnsaturatedFatContent 24 grams, CarbohydrateContent 33 grams, FatContent 35 grams, FiberContent 4 grams, ProteinContent 29 grams, SaturatedFatContent 8 grams, SodiumContent 689 milligrams, SugarContent 7 grams, TransFatContent 0 grams
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