Ingredients: |
Ingredients: For fall-apart tender chicken, use the natural opening method. It won't hold together for presentation as in the photo, but you will be able to pull it apart with a fork. Instead of lifting the chicken out of the cooker - since it may fall apart right then and there - slide the chicken out of the cooker onto a serving dish and proceed with the rest of the recipe as directed. INGREDIENTS 1 3-4lb. Chicken (measure your pressure cooker prior to buying) 1 small can, Beer For the braise: 1 Lemon, squeezed and zested. 2 Bay Laurel Leaves ⅓ of the can of Beer For the seasoning: 2 Tbsp. Fresh Rosemary, chopped 2 Tbsp. Fresh Sage, chopped 2 Tbsp. Fresh Thyme, chopped 2 Tbsp. Olive Oil Juice from one lemon ˝ tsp. Salt Pepper to taste
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Directions: |
Directions:INSTRUCTIONS Rinse and dry the chicken inside and out and pat dry. If there are giblets, or the neck, you can use them to flavor the braise, so rinse them off too, and set them aside. Prepare the seasoning by mixing the herbs, olive oil, lemon salt and pepper. Tuck the tips of the wings behind the neck opening of the chicken and brush on the seasoning. In a separate pan (or your pressure cooker) brown the seasoned chicken well on all sides- about 10 minutes. This is the only step that will add color to the bird, so don't be shy with the browning! Prepare (or de-glaze) the pressure cooker by pouring ⅓ of the beer out of the can and putting half of the lemon zest and one bay leaf into the can, then the other bay leaf and the rest of the lemon zest in the pan, with the can in the middle of the pan. Lower the chicken into the pressure cooker, sitting it over the can of beer. Before closing the pressure cooker, pour on any of the remaining seasoning, and liquid from the sauté pan over the chicken. If you have any giblets or other parts of the chicken, put those at the bottom of the pan in the braising liquid. Close and lock the lid of the pressure cooker. For electric pressure cookers: Cook for 25 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 20 minutes pressure cooking time. When the cooking time is up, open the pressure cooker using the Normal method - release the pressure by pushing, twisting or opening a valve. Carefully remove the chicken pulling from the neck cavity, and not the wings - it will be so tender the wings may come right off in your hands. Place the chicken on the serving platter to rest tented with aluminum foil. Turn the heat up to high and reduce the contents of the pressure cooker without the lid for about 5 minutes. Strain, if you had giblets in there, and pour over the chicken. Sprinkle with some fresh rosemary before serving. |
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