Slow Cooked Spicy Garlic Butter Chicken –

Name: Slow Cooked Spicy Garlic Butter Chicken –
Ingredients: 2 tbsp sea salt flakes; 1 1/2 tbsp paprika; 1 tsp cayenne pepper; 1 tsp onion granules; 1 tsp dried thyme; 1 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp ground black pepper; 100g butter, softened; 3 tbsp olive oil; 1 small onion, peeled, minced; 4 garlic cloves, peeled, minced; 2 tbsp fresh oregano, finely chopped; 1 x 2kg extra large whole chicken; 1 garlic bulb, cut in half horizontally; 1 lemon, halved; 250ml chicken stock; 3oz butter, softened; 1 x 4.4lb extra large whole chicken; 8fl. oz chicken stock; Step 1 In a small bowl, s tir together the sea salt flakes and spices and set to one side.; Step 2 In another bowl , add the butter, olive oil, onion, garlic, and oregano and stir until combined. Reserve 1/3 of the butter and refrigerate.; Step 3 Season chicken with spice mix both inside cavity and rub all over exterior. Stuff cavity with garlic bulb and lemon halves.; Step 4 Ease skin o ff breast, spread 2/3 butter mix under skin. Cover chicken and refrigerate for 8 hours or overnight.; Step 5 Remove remaining butter from fridge and leave to soften.; Step 6 Pour chicken stock into Combi Pan, insert C risper P late, then place chicken on top . Slide the pan into Level 1.; Step 7 Close door and flip the SmartSwitch to AIR FRY/ HOB . Select SLOW COOK, set temperature to LOW and set time to 5 hours. Press START/STOP to begin cooking.; Step 8 After 5 hours check chicken . If juices run clear and internal temperature reaches 7 5 °C it’s done.; Step 9 When cooking is complete, spoon on the remaining garlic butter then slide the Combi pan back into Level 1.; Step 10 Select GRILL and set time to 10 minutes. Press START/STOP to begin cooking. Grill the chicken for 5 to 10 minutes until nicely browned. Serve immediately .

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TIP: Use the juices to make a nice gravy!

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Ingredients

2 tbsp sea salt flakes
1 1/2 tbsp paprika
1 tsp cayenne pepper
1 tsp onion granules
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp ground black pepper
100g butter, softened
3 tbsp olive oil
1 small onion, peeled, minced
4 garlic cloves, peeled, minced
2 tbsp fresh oregano, finely chopped
1 x 2kg extra large whole chicken
1 garlic bulb, cut in half horizontally
1 lemon, halved
250ml chicken stock
3oz butter, softened
1 x 4.4lb extra large whole chicken
8fl. oz chicken stock
Step 1 In a small bowl, s tir together the sea salt flakes and spices and set to one side.
Step 2 In another bowl , add the butter, olive oil, onion, garlic, and oregano and stir until combined. Reserve 1/3 of the butter and refrigerate.
Step 3 Season chicken with spice mix both inside cavity and rub all over exterior. Stuff cavity with garlic bulb and lemon halves.
Step 4 Ease skin o ff breast, spread 2/3 butter mix under skin. Cover chicken and refrigerate for 8 hours or overnight.
Step 5 Remove remaining butter from fridge and leave to soften.
Step 6 Pour chicken stock into Combi Pan, insert C risper P late, then place chicken on top . Slide the pan into Level 1.
Step 7 Close door and flip the SmartSwitch to AIR FRY/ HOB . Select SLOW COOK, set temperature to LOW and set time to 5 hours. Press START/STOP to begin cooking.
Step 8 After 5 hours check chicken . If juices run clear and internal temperature reaches 7 5 °C it’s done.
Step 9 When cooking is complete, spoon on the remaining garlic butter then slide the Combi pan back into Level 1.
Step 10 Select GRILL and set time to 10 minutes. Press START/STOP to begin cooking. Grill the chicken for 5 to 10 minutes until nicely browned. Serve immediately .