20
Whole Chicken Recipes
Teriyaki Fried Chicken
1 (4 lb/1.8 kg) whole chicken
1 15 oz (450 ml) bottle teriyaki sauce/marinade
1. Remove giblets, neck from chicken. Rinse and pat dry. Place chicken in large ziplock freezer bag or other container.
2. Pour teriyaki sauce over chicken and close bag or container.
3. Refrigerate for 8 hours or overnight, turning once or twice.
4. Place multicooker basket on baking-pan or cookie sheet. Remove chicken from marinade and place in basket breast up.
5. Follow instructions in Frying Whole Chickens section.
Serves 4-6
Lemon Rosemary Fried Chicken
1 (4 lb/1.8 kg) whole chicken
1/2 fresh lemon
3 sprigs fresh rosemary
3 fresh garlic cloves
2 bay leaves
Salt and freshly ground pepper
1. Remove giblets, neck from chicken. Rinse and pat dry and place on baking pan or cookie sheet.
2. Sprinkle salt and pepper over outside of chicken and inside cavity.
3. Smash garlic cloves slightly with side of knife and place inside chicken cavity.
4. Place lemon half, rosemary and bay leaves in chicken cavity with garlic.
5. Place multicooker basket on baking-pan or cookie sheet. Place chicken in basket breast side up.
6. Follow instructions in Frying Whole Chickens section.
Serves 4-6
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