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The Whole Bird - Pressure Cooker

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  • The Whole Bird - Pressure Cooker

    This is a super easy way to prep chicken for other dishes as well.

    THE WHOLE BIRD

    From Bob Warden's Great Food Fast Cookbook

    1 tsp. paprika
    1/4 tsp. dried thyme
    1/4 tsp. poultry seasoning
    1/4 tsp. salt
    1/4 tsp. pepper
    1 (3 to 4 pound) whole chicken
    2 Tbsp. olive oil
    1-1/2 cups chicken stock or broth
    2 Tbsp. dry white wine, optional
    Juice of 1 lemon

    1. In a small bowl or ramekin, combine the paprika, thyme, poultry seasoning, salt and pepper. Rub mixture into the entire surface of the chicken.

    2. With the cooker's lid off, heat oil on HIGH or "brown" setting until sizzling.

    3. Place chicken in cooker, breast side down, and let cook until browned, about 7 minutes.

    4. Flip the chicken in the cooker, and cover with remaining ingredients.

    5. Securely lock the pressure cooker's lid and set for 25 minutes on HIGH.

    6. Let the cooker's pressure release naturally for 10 minutes before performing a quick release to release any remaining pressure.

    7. Remove from cooker and let rest 5 minutes before pulling apart and carving. Serve drizzled with juices from the cooker.

  • #2
    Going to try this!!

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