- 1 whole chicken, (3.5 – 4 lbs)
- 1 cup water
- 2 drops liquid smoke
- salt and pepper as desired
- 2 tbsp butter
- 1 tsp paprika, (can used smoked paprika if you wish)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- pepper to taste
- 1/4 cup flour
- 2 cup chicken stock
For the Basting Butter:
- 2 tbsp butter
- dash of garlic powder
- as desired, seasoning salt and pepper
- Wash and pat dry the chicken. Season inside and out with seasoned salt, pepper, paprika, garlic and onion powders. Set inside the Air Frying basket.
- Mix the water and the liquid smoke together and pour into the main pot of the Foodi
- Place the chicken in the basket, inside the main pot of the Foodi
- Cook on high pressure for 15 minutes.
- When time is done, do a quick release, remove the chicken and the basket, and discard the water that was in the bottom of the Foodi bowl.
- Replace the chicken and the basket inside the Foodi liner and place the liner back into the unit.
- In a small bowl, melt the butter and make up the basting butter recipe above.
- Air crisp at 400 degrees for 15 minutes. Lifting the lid occasionally, basting the chicken with your basting butter to crisp/brown it to your desired color. Remove the chicken and the basket, and cover with tin foil to continue cooking to reach a 165 degree temperature reading.
- In the Foodi bowl, add the butter and flour to the drippings and press “saute”. Mix everything together and slowly add the stock in small increments as it thickens. When all the liquid is added and thickened, you are ready to serve!