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1. Rub the chicken with a little olive oil. Coat the chicken in herbs/
seasoning.
2. Place the rack into the health fryer pot and put the chicken on the
rack.
3. Plug the health fryer in and switch on.
4. Following the instructions in the manual select the roast function
and cook at 390’F (200’C) for
5. 60 minutes.
6. Check the chicken after 45 minutes. Cover in foil if it is too brown.
7. Baste the chicken in its juice if required.
8. Remove after 60 minutes, checking that it is cooked through before
serving.
Roast/Spit Chicken
Serves 4
INGREDIENTS
Chicken (no larger than
1.2Kg)
Olive Oil
Salt and Pepper to season
Any extra herbs/seasoning
Note: Alternatively, cook the chicken
on the spit. Slide it onto the split,
secure it in place with the forks and
t into the health fryer. After pressing
Start, press the rotate button.
NOTE
1. To prepare the sauce, combine the corn-starch, cold water, sugar,
soy sauce, vinegar, garlic, ginger and black pepper in a small
saucepan, over low heat. Let the sauce simmer and stir frequently
until the sauce thickens and bubbles.
2. Coat the chicken in the sauce.
3. Place the rack in the health fryer and align the chicken pieces on the
rack in one layer.
4. Plug the health fryer in and switch on.
5. Following the instructions in the manual, set the health fryer to the
Bake function, to cook for 30 minutes at 350’F (180’C).
6. Begin cooking and brush the chicken with sauce every 10 minutes.
7. Remove the chicken and serve.
Teriyaki Chicken
Serves 4
INGREDIENTS
2 tsp. corn-starch
2 tsp. cold water
60g sugar
70ml soy sauce
2 tbsp. and 2 tsp. cider
vinegar 5 cloves of garlic,
minced
1⁄4 tsp. ground ginger
1⁄8 tsp. ground black
pepper
8 skinless chicken thighs
2021-03-10 OCG BluMill recipe bookV02.indd 42021-03-10 OCG BluMill recipe bookV02.indd 4 27-05-2021 13:3327-05-2021 13:33
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