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Vent: I roasted a whole chicken in the oven for 15 years and the air fryer did it in 45 minutes
My old oven took 90 minutes and dried the thing out every single time, but now I rub the bird with olive oil, set the fryer to 375, and the skin comes out so crisp my roommate thought I bought it from a restaurant, so what temp and time are you all using for a 4 pound bird, or am I better off spatchcocking it first?
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shaneb1617d ago
Spatchcocking actually cooks faster since it lays flat, not slower.
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