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1
Prepare a whole 1.35kg / 3lb Chicken.
2
Season inside the main cavity with coarse sea salt and ground black pepper.
3
Add a third of the crushed garlic to the cavity too.
4
Tuck in the wings of the bird as shown in the video.
5
Truss the chicken up with butchers twine, as shown in the video.
6
Tuck another third of the garlic into all the crevasses and folds on the top of the bird.
7
Brush a mixture of the oil and butter from the ingredients list all over the top of the bird.
8
Optional step: (you can add another couple of cloves of crushed garlic to the oil and butter mixture, if you wish)
9
Turn the chicken over, and place it in the air fryer drawer, still upside down.
10
Add the rest of the crushed garlic in all the cracks and folds that you can see on this side of the bird.
11
Give this side a good coat of the oil and butter mixture too, then season well, with salt and black pepper.
12
Place the food basket/drawer into the air fryer.
13
Set the machine to roast mode.
14
Set the temperature to 190°C / 375°F.
15
Set the timer for 50 minutes, hit start
16
After 15 minutes, open the drawer, carefully turn the chicken over, so it is now right side up.
17
Give it a good baisting with the oil and butter mixer.
18
Season with salt and black pepper.
19
Get it back into the air fryer to continue cooking.
20
When there is only 10 minutes left on the cooking time, open the food basket again and give the chicken another good baisting with the oil and butter mixture.
21
Pour the hot chicken stock into the air fryer drawer.
22
Place it back into the machine, continue roasting for the last 10 minutes.
23
Once the time is up, carefully remove to chicken from the air fryer food basket/drawer, make sure any juices drain back into the drawer before you completely lift it out, place it on a cutting board or plate.
24
Pour the juices from the drawer through a fine strainer into a jug.
25
To make the gravy: skim off the fat from the top of the juices, while it is still hot,
26
Optional step: Add a tablespoon of Worcestershire sauce, this will give the gravy a little colour, as well as flavour.
27
Pour the liquid into a small saucepan, bring it to a low boil.
28
Mix in about a tablespoon of the cornflour/starch mixture, whisk until it thickens.
29
Optional step: To give the gravy a silky smooth shine, add a small knob of butter and whisk it in.
30
Serving suggestion:
31
Carve and serve the chicken with mashed potatoes, 2 veg and a Yorkshire pudding, and lots of that silky smooth chicken gravy.
32
Enjoy.
Method
Ingredients
35kg / 3lb Whole Chicken
6 Large Garlic cloves (crushed)
45g / 3tbls Olive oil
15g / 1tbls Butter (Mixed with the oil)
4g / 1tsp Corn flour/starch (Mixed with 30mls cold water)
1 Chicken stock cube
Salt & Black Pepper
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Blue Nitrile, Food grade, 100 disposable Gloves
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Mini Magic Whisk
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