Got to play with the Ninja a bit last night. Did the water test first. Passed with flying colors. I found it very easy to use.
Decided to do a chicken for dinner.
My chicken was a bit smaller than the 4 1/2 to 5 lb. chicken that was used in the recipe book that came with the Ninja. I should have taken that into account and reduced the cooking time by a few minutes. Recipe said to do high pressure for 15 mins, quick release, brush chicken with oil and season with salt and pepper. Then you close the crisping lid, select AIR CRISP, 400F for 15 mins. The internal temp of the chicken was 165F or over by the time the 15 mins of AIR CRISP was up. I think it definitely needed another 5 mins at least to get the skin like I like it but I didn't want the chicken to be dry. Anyway, next time I'll do less initial pressure cook time so I can have more AIR CRISP time. All in all, very easy and very moist chicken. 
Now. Where am I going to store this big 'ole Ninja..........
