What To Know
- This revolutionary appliance empowers home cooks with the ability to prepare a delectable chicken feast in a fraction of the time.
- In this comprehensive guide, we’ll embark on a culinary adventure, exploring every step of the process on how to cook whole chicken in nuwave oven, ensuring a perfectly cooked bird that will tantalize your taste buds.
- Cook the chicken for 40-50 minutes, or until the internal temperature reaches 165 degrees Fahrenheit when measured with a meat thermometer inserted into the thickest part of the thigh.
Craving a succulent, golden-brown whole chicken without the hassle of traditional ovens? Look no further than your Nuwave Oven! This revolutionary appliance empowers home cooks with the ability to prepare a delectable chicken feast in a fraction of the time. In this comprehensive guide, we’ll embark on a culinary adventure, exploring every step of the process on how to cook whole chicken in nuwave oven, ensuring a perfectly cooked bird that will tantalize your taste buds.
Ingredients
- 1 whole chicken (3-4 pounds)
- Olive oil
- Salt
- Black pepper
- Herbs and spices of your choice (optional)
Step-by-Step Instructions
1. Prepare the Chicken
- Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Rinse the chicken inside and out with cold water and pat dry with paper towels.
- Remove any excess fat or skin from the chicken.
2. Season the Chicken
- Generously brush the chicken with olive oil.
- Season the chicken liberally with salt and black pepper.
- If desired, sprinkle the chicken with your favorite herbs and spices.
3. Prepping the Nuwave Oven
- Place the Nuwave Oven Rack in the bottom of the oven.
- Line the Nuwave Oven Tray with parchment paper.
4. Place the Chicken in the Oven
- Place the seasoned chicken on the Nuwave Oven Tray.
- Set the oven to the “Roast” setting.
5. Cook the Chicken
- Cook the chicken for 40-50 minutes, or until the internal temperature reaches 165 degrees Fahrenheit when measured with a meat thermometer inserted into the thickest part of the thigh.
6. Rest the Chicken
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful bird.
7. Carve and Serve
- Carve the chicken into desired pieces and serve with your favorite sides.
Tips for a Perfect Whole Chicken
- For a crispy skin, increase the cooking time by 5-10 minutes.
- To prevent the chicken from drying out, baste it with its own juices every 15 minutes.
- If the chicken starts to burn, cover it with foil.
- Don’t overcook the chicken, as this will make it tough.
Flavorful Variations
- Lemon-Herb Chicken: Add lemon slices and fresh herbs, such as thyme and rosemary, to the cavity of the chicken before roasting.
- Garlic-Parmesan Chicken: Rub the chicken with a mixture of garlic powder, Parmesan cheese, and olive oil before roasting.
- Spicy Chicken: Season the chicken with a blend of chili powder, cumin, and paprika for a zesty kick.
The Science Behind It
The Nuwave Oven utilizes a unique combination of infrared and convection technology to cook food quickly and evenly. Infrared waves penetrate the food, while convection currents circulate the hot air, ensuring that the chicken cooks thoroughly and develops a golden-brown exterior.
Health Benefits
Whole chicken is an excellent source of protein, vitamins, and minerals. It is also relatively low in fat and calories, making it a healthy option for the whole family.
What People Want to Know
Q: Can I cook a frozen whole chicken in the Nuwave Oven?
A: Yes, but you will need to increase the cooking time by 50-75%.
Q: What is the best way to season a whole chicken?
A: Salt, black pepper, and your favorite herbs and spices will enhance the flavor of the chicken.
Q: How can I prevent the chicken from sticking to the tray?
A: Line the tray with parchment paper or lightly grease it with oil.
Q: What is the ideal internal temperature for a cooked whole chicken?
A: 165 degrees Fahrenheit when measured with a meat thermometer inserted into the thickest part of the thigh.
