Here’s a little twist to the classic roast chicken!!  This roast chicken is cooked in your thermal cooking device, yep the whole chook.  It cooks really juicy, tender, and just perfect!!  All up it will take you 10 minutes to prepare, then you can turn it on and walk away.  Gotta love That!!

 

 

 

February 20, 2018
  • 10m
  • 1h 40m
  • 1h 50m
  • 1

Ingredients

  • 70 g butter
  • 1 tsp. fresh or dried tarragon
  • 1 large chicken
  • 1 brown onion
  • 1 tsp. fresh or dried lemon thyme
  • 2 L water
  • pinch salt
  • 3 tsp. flour
  • 2 pinches paprika

Instructions

Chicken Instructions

  1. Add butter and tarragon in your mixing jug. Mix this for 10 seconds/speed 4.
  2. Separate the chicken skin from the flesh using your hands. Do this by slowly starting at the cavity and moving towards where the front of the chicken. The skin will come away from the meat easily, try not to rip this apart, you just want to create a void between the skin and meat.
  3. Push the butter mixture under the skin and spread it out evenly.
  4. Place the onion and lemon thyme in the cavity of the chicken.
  5. Without washing the mixing bowl, fill with water to the 1.1 marked line on the inside of the bowl.
  6. Lay a large piece of baking paper in your deepest steaming tray (cut the outside of the paper so it fits nicely in the tray) and place the chicken on top.
  7. Cook this for as long as your machine will go, on steaming temp/speed 1. Once finished check to see if your chicken is cooked by pressing the tip of a knife or skewer in the thigh of the chicken. If the juice is clear then it's cooked, if not cook for longer until done.

Gravy Instructions

  1. Once your chicken is cooked take it out and set it aside to rest. Use all the juice on your baking paper and tip this into a frying pan. For better tasting gravy add some of the skin or fat from your chicken and place this into your frying pan along with approx. 2 cups of liquid from your mixing bowl. Heat to boiling point and let simmer for approx. 5 minutes stirring constantly.
  2. In a bowl mix flour with 2 tbsp. cold water.
  3. After 5 minutes add flour mix and paprika and whisk until there are no lumps. Your gravy should start to thicken now but, If not add a little more flour and whisk. Stir constantly until you have the desired consistency.
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