Kitchen

[Poodlepet2]

Hello again Camochef! I made this-and yes, I thought the amount of salt and sugar was excessive-but it was fabulous! I used it on a whole bird (4 lb) and it was divine. I decided to take Deadeye Daisy's advice and let it sit for 3 hours in the fridge-and it was so good. I was banking on having leftovers tonight-any other time I do-but my family inhaled this one!

Poodlepet

[camochef]

Poodlepet,

As long as you and your family were satisfied, and it sounds like all were, not much else matters. Most of the chickens I buy nowadays are already brined so the extra work is not needed.

After rinsing well, I simply trim off all the extra fat, add my favorite herbs and spices under the skin and then brush with olive oil and add my final flavorings,(something like Parmesan herb seasoning or powdered ginger and paprika), and place on the rack in the ninja with about 2 cups of low sodium chicken broth...usually low sodium better than bouillon-chicken. Occasionally I'll use 1 cup of low sodium chicken and 1 cup mushroom or low sodium vegetable better than bouillon broth.

With over50 chickens made in the ninja now, everyone has been exceptional. Moist and delicious and perfectly cooked with a remote thermometer inserted through the vent hole into the breast.

I just took another chicken out of the freezer this morning...destined for the Ninja when it thaws out.

Enjoy!

Camo

[camochef]

The 6.83 lb chicken finally thawed out, so this morning I rinsed it well, patted it dry and placed it in a two gallon food safe bag along with a couple bottles of Mojo Criollo and set it in a bowl in the fridge.

We then went shopping in Hanover and when we returned, I turned it over while we got things put away.

So after marinading for about 5 hours total, I gave it a good rinse and patted it dry again. Trimmed the excess fat from both ends and brushed on some olive oil. I then added Parmesan herb seasoning, fresh ground ginger, paprika, Italian herb seasoning, some celery leaves, about 1/2 dozen green onions, some celery seed, some parsley, a bit of garlic powder, a couple jiggers of Worcestershire sauce and two cups of better than bouillon low sodium chicken broth.

Set the Ninja 3 in 1 on 350 degrees, set the timer for 1 hour and 20 minutes, knowing it wouldn't take quite that long...and inserted a probe thermometer into the breast through the vent hole in the lid

In just over 60 minutes, 68 minutes to be exact, it was done. After allowing it to rest for about 20 minutes on a platter before cutting it up, I was rewarded with one of the tastiest chickens that I've prepared in the ninja in the past 6 months or so. Which is well over 50 chickens.

The hardest part was smelling the wonderful aromas that filled the house as it cooked. I had forgotten just how fantastic Mojo Criollo marinade can make chicken, (as well as pork and beef), taste and smell.

If you get a chance...give it a try along with your favorite herbs and spices.

Enjoy!

Camo