- Whole Chicken
- 1 cup Water
- 1/4 cup Butter (sliced into pats)
- 1/2 Onion (sliced)
- 1 Tbsp Dried Thyme
- 1 Tbsp Dried Rosemary
- 1 Tsp Salt
- 1 Tsp Cracked Pepper
- 2 Tbsp Butter Flavored Crisco (melted)
Add water, butter slices, onion slices, and 2 tsp each of thyme and rosemary to the nanoceramic liner of the Foodi.
Generously grease basket and insert into nanoceramic liner over top former ingredients. Add the whole chicken to the basket (ensuring any giblets are removed and cavity is empty).
Sprinkle chicken with remaining dried spices, salt, and cracked pepper.
Attach the pressure cooker lid, set valve to seal, and set to pressure cooker for hi 20 minutes.
Quick release when done. Remove pressure cooker lid. Pour Crisco over chicken, covering the skin well.
Shut air fryer lid. Set to air fryer, 400°, 15 minutes.
Remove from basket and let rest on plate 5 minutes before cutting. Discard remaining juices and ingredients inside nanoceramic liner or use to make gravy.
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